Dessert: Chocolate Cheesecake II
A very good lower carb cheesecake.
Ingredients
16 oz cream cheese
1 cup boiling water
1/3 envelope unflavored gelatin
1 tsp vanilla extract
2 oz baking chocolate squares
10 oz splenda
Instructions
1. Pour water in microwavable bowl. Dissolve vanilla and gelatin in water.
2. Add chocolate to bowl. Microwave until melted, in 15 second intervals, stirring after each.
3. When chocolate is melted, stir in sugar substitute. Cut softened cream cheese into small pieces, stir in chocolate mixture. Blend with electric mixer until smooth.
4. Pour into an 8 or 9 hole pie pan that has been sprayed with Pam. Refrigerate until cheesecake sets up, several hours.
5. Note: add a little more gelatin for a thicker cheesecake and use less Splenda to cut down on carbs. I freeze individual portions to stay in control!
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 235 | ||
| Fat 15.65 | ||
| Carbohydrate 23.71 | ||
| Protein 3.63 | ||
