Quick, Delicious Dessert

[SCAPER]

I came up with this back in my Atkins Diet days, about 15 years ago. Now, with the diabetes, it's something I have revived as a really great low-carb, no sugar dessert.

Call it creamy cheese cake, whatever.....

You get a small coffee cup or ramekin. Place a few ounces of whipped Philadelphia cream cheese (hardly any carbs), mix in a capful of either vanilla extract or almond extract. Then stir in 3-4 packets of your favorite sweetener (equal, splenda, stevia, whatever). Then just stir with a spoon for 30 seconds.

Viola! Instant creamy cheese cake. Tastes great. Only takes 1 minute to make. And very satisfying.

I find it more authentic if I use more than one variety of sweetener.

[adiantum]

this does sound great..& maybe served with strawberries

[katie_ghosh]

It does sound like a great dessert. However, go easy on the sweeteners - I've heard they can cause cancer.

[Josselyn]

Mmmm...that would also be awesome with blueberries mixed in. Great idea...Thanks!

[Larry H.]

That is a fine idea. It reminds me of the recipe that Princesslinda uses that creates Danish type pastries using egg whites with a bit of ricotta cheese used as a filler that somehow makes the meringue far more interesting than just egg whites alone. You place a in on a baking sheet with parchment paper about the size of a large mug, then form a dimple in the central part and fill it with a cheese mixture like your's. Its really amazingly tasty and adds no carbs to the mix.

Somewhere in the recipes Linda has her recipe. She sent it to me, we may have to get her to relist it or tell us where she found it if anyone is interested.

[Moonpie]

ricotta with sugar in a meringue puff would be an awesome substitute for a canoli :) I think I may have to make some for Thanks giving.

[Subby]

Tried the cheesecake tonight, it was good. Thanks for the recipe, Scaper. A few juicy blueberries on top was indeed perfect.

About whipping the cream cheese. I chased a chunk of it round the bowl with a mixmaster (turned on of course) till it just mushed and loosened up. Is that whipped cream cheese? Are there better methods, or is that about it?

You can tell I am a baking/mixing newbie ;)

[flowerbabe68]

You can actually buy cream cheese that is already "whipped". I think it is Philadelphia brand cream cheese. Must buy some this weekend to try this recipe. You can also buy sugar free Jello instant pudding in a "cream cheese flavor". I just divide it into 4 servings. DH likes it, too so I never get the whole recipe.But that's ok since he is being very tolerant of all the changes in the way I cook.

[Subby]

I don't think we have that here, we do have normal Philly. Oh well, it seemed like cheesecake in the end, if a heavy one (which I prefer), so I guess I just stick with that method.

[Granny Shanny]

As long as it works for you, Subby, I'm sticking with whipping my own also. I looked for the whipped kind last week & found it unavailable in house brands, and I'm loathe to pay for name brands & their advertising budgets.

I bet my Kitchenaid mixer could whip a little air into a large brick of cream cheese . . . think I'll get to work on that today! :D :D :D

Thanks, fellas!

[jer.lawrence]

As long as it works for you, Subby, I'm sticking with whipping my own also. I looked for the whipped kind last week & found it unavailable in house brands, and I'm loathe to pay for name brands & their advertising budgets.

I bet my Kitchenaid mixer could whip a little air into a large brick of cream cheese . . . think I'll get to work on that today! :D :D :D

Thanks, fellas!

Mix a little peanut butter in with it while you're whipping and let me know how that tastes. :)

I love peanut butter flavored cheesecakes.

[mzteacher]

i tried it with peanut butter last week and it was wonderful!!! so i say go for it!!
susan

[flowerbabe68]

We all use what we can find, Subby. If you let the regular block cream cheese set out to warm up for a few hours, it will be easier to whip. You have a wonderful idea Jer.Lawerence with the adding of the peanut butter. Will add this to my list.
I was thinking(dangerous when I do that)that we could make a nut crust in the bottom of a ramikin or something similiar,this would make it like a cheese cake.

[Subby]

I was thinking(dangerous when I do that)that we could make a nut crust in the bottom of a ramikin or something similiar,this would make it like a cheese cake.

I like it! I will experiment next time, in the meantime, those who have a clue, please post your ideas for doing this. :)

[princesslinda]

I have made a crust from pecans that I grind very finely in a food processor, adding melted butter, splenda and cinnamon and pressing into a pan It's quite good. You can also add a little All-Bran or Grape Nuts cereal to the mix if you like and can tolerate it. Just bake it as you would a regular graham cracker crust. The "nut-crust" is very blood sugar friendly.

Here's a listing for Splenda's cheesecake recipes. They have several. I've made the pumpkin and the regular one.

Splenda | Quick Search (http://splenda.allrecipes.com/Search/QuickSearch.aspx?remoteQuery=cheesecake)

[Granny Shanny]

Okay, now I'm ready! lol! I have ground almonds in the freezer for a nut crust. I have a brick of cream cheese in the fridge to be whipped within an inch of its life (with some peanut butter, of course!) . . . the race is on! :D :D :D

[princesslinda]

Okay, now I'm ready! lol! I have ground almonds in the freezer for a nut crust. I have a brick of cream cheese in the fridge to be whipped within an inch of its life (with some peanut butter, of course!) . . . the race is on! :D :D :D

If you're going to do a "no-bake" cheesecake, adding some Cool-Whip to the cream cheese and peanut butter would make a tall, fluffy dessert. I've never had peanut butter cheesecake, so let me know how it goes.

You could also layer it (no bake only of course)...peanut butter cheesecake with a layer of banana cream s/f pudding....peanut butter and banana sounds good to me right now.:eating:

[Granny Shanny]

My "cheesecake" is cooling in the fridge . . .

I passed on the peanut butter after all & used lemon juice instead. My sweetener of choice was a spoonful of agave syrup. I made the crust of ground almonds, butter & a dash of cinnamon - gave it a ride in the microwave & cooled it slightly before spooning in the filling. Now I can barely sit still waiting for it to chill. The filling was superb!