in need of a Suger free cake recipe
Low-Sugar Rasberry Cheesecake with Pecan Crust
1 cup pecans, ground in food processor
1/2 stick butter or margarine, to rub pie plate (you will not use it all)
3 pkg. (8 oz. each ) light cream cheese, at room temperature
1/2 cup sour cream or Fage
1/2 cup Splenda (or a bit more if you want a sweeter cheesecake)
3 tsp. vanilla extract
3 eggs
½ cup seedless sugar free raspberry jam, melted
Preheat oven to 325F. Put pecans into bowl of food processor or mini-chopper and pulse until ground but still a *****unky. Rub 9-inch deep pie plate with a thick layer of butter or margarine, then sprinkle in pecans and spread around with your fingers so the bottom and sides of the pie plate are evenly covered.
Put cream cheese, Splenda, and vanilla in a medium sized bowl, and use electric beaters to combine, then add eggs one at a time, and beat until mixture is smooth. (It's important that the cream cheese is at room temperature or this will be very difficult.)
Spoon batter over the nut crust and spread around evenly with rubber scraper. Drop warmed jam by spoonfuls around top of pie. Swirl gently..
Bake cheesecake 35-45 minutes, or until center feels firm to the touch. Allow to cool, then chill several hours or overnight before serving.
LAP RNY 06/05/08
Day of surgery 197
Lowest weight 127
Current weight 165
Goal 135
I copied this recipe from another web site and changed it a bit. These are really good--you can change the almond extract to brandy extract or cherry extract or whatever you like.
Makes 6 individual cakes Each serving, Calories 273, fat 24 grams, carbs 2 grams, protein 5 grams
Vegetable cooking spray
4 tablespoons unsalted butter
6 ounces sf dark chocolate bar
3 large eggs plus 1 yolk
1 teaspoon almond extract
1/2 cup Splenda granular
Pinch of table salt
2 tablespoons all-purpose flour
Preheat the oven to 400°. Lightly spray six 6-ounce ramekins with vegetable cooking spray and arrange on a baking sheet.
Melt the butter and the chocolate in a heavy saucepan over medium low heat, gently whis****il smooth, remove from the heat and set aside. Beat the eggs, egg yolks, extract, Splenda, and salt using a hand-held mixer, at the highest speed until the volume nearly triples, and mixture is the texture of softly whipped cream, about 7-8 minutes. Pour the chocolate mixture into the egg mixture and sprinkle on the flour. Gently fold until the mixture is well blended and uniformly colored.
Spoon the batter into the prepared ramekins. Bake, 11 to 12 minutes, until the sides of the cakes have puffed slightly above the top edge of the ramekins but the centers are still a bit soft. Do not overbake! Let the cakes cool in the ramekins for 1 minute, then unmold onto a dessert plate. Serve at once with a small dollop of Splenda sweetened whipped cream or a small scoop of no-sugar added vanilla ice cream. A cooled cake is the texture of a very good fudge brownie
1 egg
1tbs sf syrup (I like vanilla)
1 scoop of protein powder (I use vanilla for most cakes, chocolate for chocolate cake, duh)
3 tbs multi grain pancake mix
2 tbs canola oil
3 tbs milk
(2 tbs cocoa powder, and 1 tbs choc. SF pudding to make chocolate cake) *optional*
Mix all ingrediets together in a 2 cup measuring cup (the big glass ones) microwave on high about 2 minutes, let set for about 2 minutes, and voila, cake! I personally like to make the batter and pour into mini muffin tins and bake at 350 for 18 minutes, the texture comes out better. You can make TONS of variations of this.... for my birthday, i made chocolate and put no sugar added cherry pie filling on top and SF hot fudge. I also have added in rasins and 2 tbs baby food carrots, cinnamon and nutmeg, and chopped nuts... then you have carrot cake... your combinations are endless really.
ReginaL · 3 replies · 839 views
