June 20, 2003     PAGE THREE

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"Goals are dreams with deadlines."                                                                               — Diana Scharf Hunt Chocolate Chip Cheesecake Crust: 1/4 cup almond or walnut flour (finely ground nut meal) 4 Keto Chocolate Biscotti Cookies - finely crushed 2 Tablespoons Splenda 4 Tablespoons butter - melted Filling: 5 (8-oz) packages full fat cream cheese, softened 1 cup Splenda 1/2 cup DaVinci Sugar Free Vanilla Syrup 1 Tablespoon Oat Flour 1 Tablespoon sugarfree vanilla extract 3 eggs 1/2 cup sour cream 1 cup Sugar Free Chocolate Chips Preheat oven to 350°F. Mix the crust ingredients and press into bottom of springform or cheesecake pan. Mix cream cheese, Splenda, DaVinci Sugar Free Vanilla Syrup, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in sour cream. Add Sugar Free Chocolate Chips and stir in gently with a large spoon (don't use mixer!) and pour over crust. (If you like, reserve some for top of cake ... when cake begins to "set", sprinkle additional decorative chips over top and finish baking.) Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight. This makes a LARGE cake! Total carbs in cake: 102 At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs per slice. Summer Orange Cheesecake 1 pound cream cheese, softened 1 cup heavy cream 2/3 cup Splenda 4 eggs 4 Tablespoons vanilla extract 1/4 teaspoon of salt Zest of one orange Preheat oven to 350°F. Mix all ingredients together with a mixer until completely smooth. Pour into a 10-inch Pyrex/Corning type pie plate. Bake at 350°F for 25 minutes. Lower oven temperature to 300°F and bake an additional 15 to 20 minutes, or until a knife inserted in the center comes out clean. (It helps to turn the oven off completely for the last five minutes, leaving the cake inside. Then remove the cheesecake and allow to cool completely on countertop. Then refrigerate 3 or more hours before serving. Serves 8. 4.75 grams per slice. For a variation, try adding 3 Tablespoons Keto Orange Marmalade to the mix before baking. It becomes orange-wow! Add an extra carb per serving. Grasshopper Cheesecake Crust: 1 cup almond flour 8 Tablespoons Splenda 4 Tablespoons butter - melted 1 Tablespoon Dutch Process Cocoa 1/4 teaspoon Cinnamon Filling: 1 1/2 pounds full fat cream cheese, softened 1 1/2 cups Splenda 1/3 cup DaVinci Creme de Menthe Sugar Free Syrup 1 Tablespoon Oat Flour 1/2 teaspoon salt 6 eggs, separated 1 cup sour cream 1/2 low-carb/sugar free dark chocolate bar, frozen & grated Mix crust ingredients well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325°F. Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the Splenda and mix well. Stir in DaVinci Creme de Menthe Sugar Free Syrup, oat flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining Splenda and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't over bake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate several hours before serving. Garnish the top with grated low-carb chocolate just before serving. Total Carbs in Cake: 78 Serves 16 - Carbs per serving: 4.9 Orange Upside-down Cheesecake Crust: 3/4 cups almond flour 6 Tablespoons Splenda 4 Tablespoons butter - melted 1 teaspoon orange zest (orange peel) Orange Base: 1 Envelope Unflavored Gelatin 1/4 cup Splenda 3 Tablespoons Keto Orange Marmalade * 1 1/2 cups sugar free orange soda (Diet Rite tangerine works great here!) Filling: 1 Envelope Unflavored Gelatin 24 ounces Cream Cheese - Softened 2 teaspoons Grated Orange Peel 1/2 cup DaVinci Orange Sugar Free Syrup 1 cup Splenda 1 cup Whipping Cream - Whipped First make Orange "base": Soften Gelatin in sugar free orange soda. Add Splenda; stir over low heat until dissolved. Chill until slightly thickened, but not set and then gently fold in Orange Marmalade. Pour gelatin mixture into bottom of 9-inch springform pan. Chill until thickened again but not completely set. Then make filling: Soften gelatin in DaVinci Orange Sugar Free Syrup. Stir over low heat until dissolved. Set aside. Combine cream cheese, Splenda and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour into springform pan over marmalade mixture, spreading carefully. Chill well. Combine crust ingredients and gently press onto top of cake. Chill again for several hours or over night. Loosen from rim of pan; invert onto serving plate and remove pan rim. Total carbs in cake: 49. Serves 14: 3.5 carbs. Or serves 10 larger slices at 4.9 carbs per slice. * Use any brand of sugar free orange marmalade if you wish. There's Keto, Jok 'n Al's, Smucker's (the Canadian version is Splenda sweetened) and e.d. smith brands. Cinderella Cheesecake Crust: 1/2 cup almond flour 1/2 cup finely ground pecans 6 Tablespoons Splenda 4 Tablespoons butter - melted Filling: 5 (8-oz) packages full fat cream cheese, softened 1 cup Splenda 1 Tablespoon Dark Molasses 1/2 cup Pecans, finely chopped 1/2 cup DaVinci English Toffee Sugar Free Syrup 1 Tablespoon Oat Flour 1 Tablespoon sugarfree vanilla extract 3 eggs 1/2 cup sour cream Preheat oven to 350°F. Mix the crust ingredients and press into bottom of springform pan. Mix cream cheese, Splenda, pecans, molasses, syrup and vanilla with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in sour cream and pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight. This makes a LARGE cake! Total carbs in cake: 102 At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs per slice.     Click Here To Learn More! Atkins Morning Start Breakfast Bars! We've got the new Atkins Morning Start Breakfast Bars! They come in Creamy Cinnamon Bun, Apple Cinnamon Crisp, Chocolate Chip Crisp, and Blueberry Muffin. Each bar is 2 Net grams of carbs and 12 to 13 grams of protein. We have them on special at $5.99 for a 5-pack. Click here to order. Low Carb Success Granola: We have the Low Carb Success Granola back in stock in both flavors, "Cinnamon Nutrageous" and "Wild Cherry Nutrageous". It makes a great treat for breakfast or a snack! And it's on special this week for $6.99! Click here to order. Joe Bread: With less than 3 grams per slice, you can use Joe Bread to put variety back into your diet! Treat yourself to a sandwich, or a nice juicy cheeseburger using Joe Bread. It's on special right now for $6.79 per loaf! And it is shelf-stable until you open it, so we can ship it to you inexpensively! Order it now!

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