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Flourless and Sugar-Free Cake
In article >,
(David Spears) wrote:
> Hi. I'm trying to make a flourless and sugar-free cake (I'm an
> Atkins-doer), and I was wondering if anyone had any good experiences
> or recipes. I'm using Splenda, which is a pretty good sugar
> substitute but still has that bite that won't quite go away. Perhaps
> a combination of sugar and Splenda (50/50, 75/25, ?), or something
> else?
One of the Atkins recipe books has a cheesecake recipe which isn't bad.
Looking around online, I came across the following, which seems to be
close to it:
Ingredients:
3- 8 ounce packages of Philly Cream Cheese
25-30 Splenda Packets or equivalent sugar-substitute
2 Tsp Vanilla Extract
3 whole eggs
1 cup sour cream
Preheat Oven To 375 Degrees F
1. Soften cream cheese in a large bowl.
2. With an electric mixer, blend cream cheese ALONE until creamy and of
an even consistency.
3. Add sugar, vanilla and sour cream and blend until incorporated.
4. *Important* Add eggs ONE at a time and blend after each until
incorporated into batter.
5. Spray a 9 or 10 inch glass pie pan with Pam to prevent sticking.
6. Add Batter to pie pan.
7. *Important, but not necessary* Place first pan in a larger pan filled
with water. This prevents the cheesecake from cracking and keeps it
moist inside.
8. Place both pans in oven for 45 minutes or until somewhat firm in the
center.
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There are a TON of low-carb recipe sites that you can find if you Google
it.
> Also, I'd also like to get some opinions on where I can find higher
> quality unsweetened baking chocolate. Any favorite brands?
Ghirardelli
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