This sounds pretty good...... I'll have to give it a try.

TC

I tried your recipe for the cappacino type cheesecake and it was excellent-Thanks for posting it-I was getting tired of the same old cheesecake recipe with splenda,cream cheese,whip cream and sour cream--yada yada yada

YUM YUM!!!

I made these today and they are the BEST!!! Even my DH loved them, there will always be a batch in my freezer!
Thanks!
JoAnne

I just read some of the previous posts, and when I made these I used 6 packets of splenda, I thought they were good, my DH said that they should be a little sweeter, I was going to use 10 packets next time. I would think that 27 or 40 packets would be extremely sweet.
JoAnne

One thing that I have started doing with these is instead of using splenda I am using da vinci syrup to sweeten it, then you can add different flavors too. They do make them a little more frozen like since there is more liquid in there but I enjoy them just the same!

Fern, these are fantastic and will definitely become a staple in my house. I used less pb, added toasted coconut and extra cream....reminded me of chocolate icecream cake!

I am addicted to the original recipe posted on this site... however, using all salted butter is a little too salty for me. Using all unsalted is too bland... I just tried doing 1/2 salted & 1/2 unsalted -- PERFECT!

i made a very interesting variation today. I made the chocolate part as normal, except that I thripled the cream because i like it more creamy and left out the peanut butter. I poured a small amount of the chocolate in small candy liners to make a shell. For the center, i made some whipped cream with cocoa powder, a little cream cheese and some hazelnut Da Vinci syrup. I put that in the cup and then covered with more chocolate. They were like mini chocolate cheesecakes- YUM.

These are great...Thank you so much for sharing....

Does anyone know the carb count for the whole recipe?...I used 1/3 cup of splenda....

Julie

I got my anwser .... 1 cup of Splenda has 24 carbs, so 1/3 cup will have 8...I made the coconut kind and total (for 7 cupcakes) is 22 and 8 fiber, net total is 12....Julie

Okay, I am PMSing majorly!!!! My PB cups are freezing right this instant!!! I tasted the scraps from the pan, and oh boy oh boy, I cannot wait. There were a couple of hard chunks in the mix, something like a hard candy, I think it was where the splenda stuck together with the butter and chocolate.......might be an idea for those who like to experiment.

Oh, and I didn't have muffin pans so mine are in a bread pan.

Hi Annie-Pie ....

I sure can....

I also posted this question in Atkins Diet Forum ...I am pasting the post and the reply here...I hope this information is correct....Also Annie, have you ever tried this with Stevia drops?...If we could use stevia it would even lower the carb count....

Does anyone know what the carb count would be for 1/3 cup of splenda....Also, If I wanted to substitute the splenda for Stevia drops, how many drops would make 1/3 cup of splenda..



Hi Julie,

I can't help you with the stevia I'm afraid, but I can give you carb counts for Splenda.

1 cup of Splenda has 24 carbs, so 1/3 cup will have 8.

Cheers.

Rosebud

Try this site calorieking.com
That is the carb count for the splenda in a box. I'm not sure, but maybe the counts are different between the powder in the box and the packets of splenda.

It does seem to be different.....When I check with Calorie.com it says 13.5 g carbs for 27 sachet of splenda and 24g for one cup of powdered splenda...What I don't understand is when I put in 1oz, I get back 28g carbs of powdered splenda....Does anyone else get these figures?....Julie

Sorry, I meant to type CalorieKing.com......