Help! I need a dessert to take to a holiday get-to-together. I'd like to take something that my non-LC friends would be impressed with while still being able to eat it myself. Any ideas would be appreciated.

Thanks,
LisaCar

Hi Lisa,
IMO, cheesecake is ALWAYS a big hit There are several good recipes in the recipe section here, with or without a nut crust. Check out Marcie's dense and crumbly recipe; maybe make little individual cheesecakes in a minimuffin pan with holiday decorative muffin cup liners...very festive!

Happy Holidays!

Shelley

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Shelley
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Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

It's a tie between Cheesecake and Flour Free Chocolate Cake.

This one is always a hit - everyone who has tried it really likes it, LC or not!

Peanut Butter Cup Cheesecake Squares

Prep Time - 20 minutes
Bake Time - 12 minutes
Chill Time - 1 hour
Makes 24 servings

Crust:

1 cup peanut butter
1/2 cup splenda,
1 egg, slightly beaten
2 tablespoons erythritol
1 tsp vanilla
1/4 salt

Chocolate layer:
1 package of unsweetened baker's chocolate, melted and sweetened with 1/4 cup Splenda granular or equivalent liquid Splenda or Stevia (this is how the original recipe was written - I have no idea what the poster used for chocolate, I ended up using 4 squares (4 oz.) and sweetened it to my taste)

Filling:

2 8 ounce packages cream cheese, softened
1/4 cup Splenda granular or liquid equivalent
2 teaspoons vanilla extract
1 cup heavy whipping cream

Preheat oven to 350*.

For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup splenda, 1 egg, 2 Tblsp. erythritol, 1 tsp vanilla and salt until smooth. Evenly press mixture into the bottom of a 13X9 inch baking dish. Bake at 350* 12 minutes, or until golden brown. Cool on rack COMPLETELY.

Melt chocolate and Splenda. Pour over cooled crust and let cool 15 minutes.

In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended. Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy. Spread over cooled chocolate layer on crust.

In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth. Drizzle over top of cream cheese mixture. Chill for one hour until set; cut into squares and serve.

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Save the Earth - it's the only planet with CHOCOLATE!

Char-
I want to make these, they sound wonderful.

When you say 1 package of unsweetened chocolate, do you mean the whole 8 ounces?

Never mind I just re-read the recipe, I see the answer to my question. I'm having a blond moment.

Heya!

Yep, those Peanut Butter Cup dessert sounds like the one I posted awhile back.... They ROCK! Here they are again....

hockeygirl's Decadent Drizzled cheesecake Squares

Prep Time - 20 minutes
Bake Time - 12 minutes
Chill Time - 1 hour
Makes 24 servings

*This recipe has been derived from CarbOptions - but changed a little bit by me*

Squares:

1 1/4 cups CarbOptions or LC peanut butter
3/4 cup Splenda
1 egg, slightly beaten
2 Tablespoons honey
3 teaspoons vanilla extract
1/4 teaspoon salt
2 packages (250 g each) of cream cheese, softened
1 cup whipping cream (35% milk fat)

Chocolate filling:
1 package of unsweetened baker's chocolate, melted and sweetened a little bit with 1/4 cup Splenda

For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup sweetener, egg, honey, 1 tsp vanilla and salt until smooth. Evenly press mixture into the bottom of a 13X9 inch baking dish. Bake 12 minutes, or until golden. Cool COMPLETELY.

Melt chocolate and sweetener. Pour over crust and let cool slightly (doesn't take that long)...

In mixing bowl, with electric mixer, beat cream cheese and remaining sweetener and 2 teaspoons vanilla until blended. Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy. Spread over cooled chocolate/crust.

In small microwave safe bowl, melt remaining 1/4 peanut butter until melted. Drizzle over top of cream cheese mixture. Chill for one hour until set; cut into squares and serve.

ENJOY!!! Let me know what you think! I loved this recipe and just HAD to share it!!!

Nutrition Info (per serving)-

Protein: 15g
Total Carbs: 7g
Fiber: 1g
Total Fat: 19g
Sat Fat: 2g
Calories: 210


These are AWESOME! Enjoy!

-Krystyne

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http://hockeygirl34.blogspot.com

Oh GOOD, Krystyne, I had not written down WHO posted this originally - I'm so glad to find out it was you!

So the $64,000 question - what IS the answer to the "how many OUNCES of unsweetened chocolate" please?!

Thanks, everyone just loves this recipe - now I know to whom to give credit!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Hey Char! *blush*

Thanks for the compliments about the recipe and I'm so glad everyone loves it. It is a good one! I'll double check the package weight and get right back to you. GIve me a day or two...

CHeers,
Krystyne

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http://hockeygirl34.blogspot.com

I realy like Maggies biscotti recipe, its wonderfull for a coffee or tea get together... something for those people who like to have something to dunk..

I'm on the hunt for a wonderfull low carb cookie.. im invited to a cookie exchange.. i realy didnt want to do it.. beacuse none else will make LC cookies.. but ill just send most of them w/ dh to work... and ill let the kids have the rest.. I am takeing 2 cookies.. one high carb.. one low carb.. i realy wana whoa everyone..

I'm also looking for a lc peanutbutter fudge recipe.. even if its higher in carbs as long as its lower than.. the marshmello fluf recipe i used in previous years.. ill be in good shape.!

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Here's one I found at another board, haven't tried it yet though....

kbgardengirl's Fast and Easy Peanut Butter Fudge

1/2 cup all natural peanut butter
1 stick of butter
2 oz. cream cheese
1 cup of granular Splenda
2 scoops of vanilla Designer Protein Whey powder

Melt the peanut butter and butter in the microwave for 2 minutes on high.
Stir and microwave for an additional 1 minute. Use a 2 quart size bowl as it will bubble up and over if you use a smaller one.

Stir in 2 oz. of cream cheese. Stir in Splenda.

Then stir in 2 scoops of the of the Designer Whey powder ( the scoop comes in the container). If you use another brand of whey powder the 1 scoop equals 1/3 cup. Pour into a small dish that has been greased with butter and lined with wax paper. I use a 1 quart corningware square dish which measures 6 1/2 x 6 1/2 .

Place the bowl in the refrigerator until cold and setup. Cut into 20 squares for a carb count of 2.2 per piece. If you just can't wait for the fudge to set up place in the freezer for a while.

Char

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

my daughter #1 made me cheese cake but didnt have a spring pan.. she ended up with alot of extra after putting it in a regular pie pan with a HORRIBLE crushed walnut crust..(blech)
then she took the remainder and put it in tiny muffin tins..(no crust thank god) ..
those babies were yummy... just enough for a couple of bites.. but when ya keep refridgerated i had em for a few days with a bit of frozen raspberries that were THAWED with raspberry LC sugarfree syrup (atkins)
and then topped with a dallop of whipped cream..
yummy!
i wont EVER have a whole cheese cake made again..
i thought they would look AWESOME drizzled with a bit of sugarfree LC chocolate and a bit of raspberry syrup with a dot of whipped cream... on a platter for a holiday or potluck get together... very cute small pieces that are easy to have as finger food on a buffet...
(or grabbing one in the middle of the nite with no contacts in and the lights off... but hey... thats neither here nor there...)

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Unfortunately, I got a terrible cold and wasn't able to make the party I mentioned in my original post. But I still appreciate your ideas and am going to try out as many of the recipes as I can before I have to return to work after the new year. Thanks a bunch, and keep 'em coming!

LisaCar

Umm.. LC French Silk Pie (in Sharron's LC cookbook). Outstanding. I ended up making this for probably 6 gatherings last year.

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Shrinkydink,
I've been eyeing that recipe in Sharron's book. I'll have to try it soon!

A great, easy topping for cheesecake is to nuke some SF jam until it's warm and slightly runny. Stir it up and pour. It's so yummy and easy and there are many different flavors. I use Smuckers.

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