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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Chocolate Cheesecake
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Ingredients:
- 16 oz cream cheese, softened
- 3 eggs
- 1 Cup sour cream
- 1/2 Cup Splenda
- 1 Tbsp. vanilla extract
- 1 pkg Jell-O Sugar Free Chocolate Pudding
Preheat oven to 350°F.
Place all ingredients in a bowl and blend for 15 minutes. (Use food processor,
mixer or blender and alter time as appropriate to mix completely.) Pour
mixture into a 9-inch non-stick pie pan. Bake 1 hour. Turn off oven and
allow cake to remain in oven 1 additional hour. Refrigerate till chilled
and cut and serve. Store, covered with plastic wrap, in the refrigerator
for up to 4 days.
Serves 8. 8.6 net grams of carbohydrate per serving.
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