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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Chocolate Vanilla Cheesecake
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Ingredients:
- 1 Tablespoon butter
- 2 Tablespoons full fat soy flour or oat flour
- 6 eggs, separated
- 3/4 cup Splenda®
- 2 8-oz pkgs Philadelphia® Cream Cheese, softened
- 1 cup sour cream
- 6 drops vanilla extract
- 1/4 cup dutch processed cocoa powder
- 4 packets Splenda or Sugar Twin
Preheat oven to 350°F.
Butter an 8 or 9-inch springform pan and dust with soy or oat flour.
In a large bowl, beat egg yolks with 3/4 cup Splenda until foamy.
Add cream cheese, sour cream, and vanilla extract, and beat again until
fluffy. Set aside.
In a separate bowl, beat egg whites until stiff but not dry. Fold into cream
cheese mixture. Pour half the mixture into the springform pan.
Mix cocoa powder and 4 packets Splenda or Sugar Twin into the remaining half and
spoon it over vanilla mixture already in pan. Bake until golden (about 25-30 minutes).
Serves 8. 5 net grams of carbohydrate per serving.
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