Cheesecake Pudding
 

Dom's Cheesecake Pudding


8 oz heavy whipping cream
8 oz cream cheese - softened
8 oz sour cream
1/2 cup splenda
1 tsp vanilla

Whip the heavy cream until stiff peaks form. Set asside
Mix the rest of the ingredients until smooth. Fold in the whipped cream.

This makes 12 servings (divide equally between 12 foil muffin cups or 12 fluted glasses) ~ >3 g. carbs per serving.

Good right out of the bowl, very good chilled, and I'm testing freezing it right now...

You can add a few sliced strawberries or some blackberries or blueberries on top (add the carbs).

Enjoy!

Sounds really great, but the low fat monster still raises it's ugly head when I read recipes like this one. If this freezes well, it would be great to keep for a treat on hot days especially.

I think this looks fabulous and I can't wait to try it! Thanks for the recipe!!

Wendi :yay:

Jun - I made the pudding it was wonderful. Iused Equal in powder form versus Splena as I couldnt get it. Where did the 3 g carb per serving come from. I put the ingredient list into Mastercook and it came back with 10 g carb per serving (based on 12 servings). I am suspicious of MasterCook because I substituted 4 oz of Sugar instead of Equal and it came back with 11 g of carb per serving....i.e. only 1 more g for the real thing. Anyone have any history with MasterCook and its reliability. Are there other programs/websites that you can input ingredients and get back nutrional analysis? Thanks.

I haven't a clue to where they came from!! This is just a recipe I am passing on.....

By putting in the ingredients into Fitday, this is what I came up with for 12 servings:

Calories - 2123
Fat - 217
Carbs - 23
Protein - 30



1 serving =

Calories - 177
Fat - 18
Carbs - 2
Protein - 2.5

Please... by all means correct me if I am wrong!!

I believe jun is correct. I calculate as follows:

8 oz. heavy whipping cream (6.4)
8 oz. cream cheese 6.4)
8 oz. sour cream (9.6
1/2 c. Splenda (12.0)

Comes to 2.9 per serving. I cannot wait to try this recipe!

I tried this today and it is sooo good!!!! I replaced the splenda (I have bad reactions to it) w/1 Tbs of liquid Sweet n Low. Was that ok?

I haven't met a LC cheesecake recipe yet that I didn't like...

...and I'll give this one a try too. Think I'll add some crushed macadamia nuts first as a base... And it goes without saying that one could melt some unsweetened chocolate (increase the Splenda a bit) for a choco version as well.

Thanks!

Donald :wiggle:

:yay: Finally got around to making this the other night, they are so good! I agree, Don, some chocolate would make a nice touch. Maybe half and half swirled on a base of macadamia nuts, that would be a great dessert for lc'ing friends.

Wow! This looks great, I can't wait to try it. I have been using Jello NS/NF instant pudding for most of my treats, but it's a little high in carbs

OMG! I made this last night. Incredibly good!

Can't wait to try this. Has anybody tried freezing it? If so, how was it. Karen

this recipie sounds great! as for a carb counter replacement, jon, try www.fitday.com.

OK, I whipped some up after my last post. YUUUUMMMM! Put 1 serving in the freezer. Hope it works as I'm the only LCer in the house and I would just hate (LOL) to have to eat it all within the next couple of days. Karen

I just tried this with unsweetened cocoa powder, worked great!

BTW, if you're using full fat Philly Cream Cheese, it has 18 carbs per cup, while the generic brand at Fitday is only 6 carbs.

judy