In the past few years I've posted on FB a cocktail that the hubby and I fell in love with over the year. Since I changed my relationship with alcohol - I'll post another dessert we enjoyed.
Here goes:
http://www.nuttyabouthealth.com/2013/01/13/low-carb-cheesecake-cupcakes/We really enjoyed them and the hubby is taking the rest to work tomorrow.
We made a sugar free thick chocolate sauce to top them for that special touch!
Here's the one we used,
Chocolate Dessert Sauce
1 1/4 cups heavy cream
3/4 cup Droste Cocoa powder -- or your choice
1 pinch salt
2 tablespoons butter
2 teaspoons vanilla
1 cup Splenda Sweetener
Pour cream into a small saucepan; gradually stir in cocoa {may be very thick} Add the butter & place over medium-low heat & cook just till it begins to simmer; stir often. Remove from the stove, stir in the vanilla & the Splenda. Mix very well. When cooled pour into a container, cover & store in the fridge.
* The original recipe called it a 'bittersweet' sauce. To some it may be that way but you can always add more sweetener & then adjust the carb count.
** The sauce firms up quite a bit when chilled so before using set the container in some hot water to soften, or let it come to room temp. Putting it into the hot water will liquefy it.
A 'decadent' topping for cheesecake or a low carb icecream, drizzled on puddings, or as a glaze for fancy cakes. Makes 2 cups of "very" thick sauce but when slightly warmed it gets "pourable"
