Quote:
Originally Posted by CantEven
Rob,
I have done that and it has helped greatly. Thank you for passing that on to me and others. I've really only gotten as far as cheesecake but, if you get the chance can you pass along the pumpkin cheesecake recipe and fudge? The holidays aren't too far and I wouldn't mind making a batch for friends and keeping a small bit for me.
~Danielle
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Fudge:
8 oz each ground nuts (I get mine at Trader Joes) and baking chocolate,
2 tsp vanilla
3/4 cup splenda
microwave 1 minute at a time stir and repeat (chocolate needs to melt, but it burns easily), add enough heavy cream so that you can easily stir it (about half a cup)
Put into a square cake tin, and chill
score it into whatever sizes you want. Store in fridge or freezer.
Pumpkin Cheese Cake (this recipe doubled the pumpkin and halved the cheese)
8 oz warmed cream cheese (otherwise it won't mix into the mixture)
15 oz tin of pure pumpkin (as opposed to pumpkin pie mix)
3 eggs,
3/4 cup Splenda
1 tsp vanilla
2 tsp cinnamon
1/4 tsp each clove and nutmeg
Bake at about 325 until knife comes out clean
You can prebake a nutflower/butter crust if you want, but it does add calories, and I prefer some whipped cream instead!