OK guys, it's time to share. This is a sort of ripped off recipe for cheesecake I found on the back of a Nutraseet box (don't be scared, I now use Splenda tabs), and it's dead easy.

Here goes.

Two packs of Philadelphia cream cheese*
About 10 spelda tabs (to taste), crushed*
A couple of hefty tablespoons of sour cream
3fl oz runny cream
A dash of vanilla essence
(you can add an egg too if you feel inclined, doesn't make much difference).

Blend all the ingredients together and pour into six individual ramekins. For added oomph, you can beat the mixture to make it fluffier.

Now, as for the carb count, hmmm, let's see.

1/3 block of Philly = 1.16
Sour cream = 1.22
Runny cream = 0.73
Splenda tabs = 1.66 (approx.)
Total carbs per serve = 4.77

Enjoy



*Tips:
Philly: It helps if the cheese has been out of the fridge for a while as it's easier to blend then.

Splenda: I started out using Spelnda in granulated form for this recipe, but then discovered that that had extra carbs because of the filler, so now I crush Spelnda tabs between two spoons, it works just as well.

Sorry guys, should have told you, no baking required, just bung the ramekins in the fridge (cover each with cling film if desired).

I'm off to make a batch now!

Zeb, sounds good! How many ounces are the packs of cream cheese? Is runny cream = to heavy cream or whipping cream?