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This is the first sweet recipe I created after a few months living la vida Low Carb. It tastes so wonderful, you're tastebuds will dance.
Cheesecake
1 packages (8 oz each) cream cheese, softened
1/2 envelope unflavored gelatin
1/4 cup cold water
1/4 cup DaVinci's Vanilla Syrup
... or ...
6 packets Splenda
additional 1/4 cup water
1/2 tsp vanilla extract
- Preheat oven to 400°F.
- In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved.
- Beat cream cheese and DaVinci's (or Splenda-water mix)until smooth.
- Reduce speed to low; gradually beat in gelatin mixture.
- Pour cream cheese mixture onto crusts. Chill 3 hours.
Pecan Crust
1 tbsp butter, softened
3/4 cups pecan halves, chopped fine
3 packets SplendaŽ, divided
- Preheat oven to 400°F.
- Butter 4 custard cups or ramekins.
- In medium bowl combine pecans, Splenda and butter.
- With hands, press pecan mixture into bottom of cup.
- Bake until golden - 10 minutes. Let cool completely.
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