Tweet
Felt like a Cheat!!!
I found this recipe in the archives and was craving pumpkin so I gave it a whirl...
I made it without the syrup and used half splenda half liquid sweetener. I whipped a little cream and sweetened it with just a few drops of the liquid stuff. I had a piece, (okay 2, but they were sooo small!!) with a little whipped cream and feel strangely guilty!
I plugged it into fitday and here is the info for the whole cheesecake
fiber 13g cals 811g fat 62g carb 41g protein 26g
each slice if sliced into 16 slices contain about 2.5 grams carbs. Thats without subtracting fiber. It just still felt so wrong!!! It was better than the ones I made last yr using condensed milk (ahhh i used to love that stuff used it in every dessert i made, heavenly liquid death!) It was so good though I noticed I had to use something i hadnt had to since starting atkins...
Self control!
I hadnt had that prob yet as far as over eating goes with atkins but this was so good I really had to really stop myself.
I have to really watch those sweet things they can sometimes waken the sugar monster in me. Its like flirting with death. You know it will get ya you just dont know when. This was the first sweet thing i have had in over a week, maybe more, its been a while. Im not gona temp the sugar monster anymore but at least now I know when everyone is chowing down on the carb loaded desserts this thanksgiving at my house where its being hosted this yr, I will have a legal treat for myself. Mmmmmm pumpkin cheesecake!!! By the way this tastes more like a creamy pumpkin pie than cheesecake.
SOooooooooo good though!!!!!
As far as I can tell, this is induction friendly. Next time I make it, I'll probably leave out the Splenda and use two splashes of the syrup.
Pumpkin Cheesecake Custard
1 cup pumpkin
4 oz cream cheese
2 eggs
1/8 tsp cinnamon
1/8 tsp nutmeg
dash salt
1 splash vanilla
1 packet Splenda
1 spash Splenda sweetened maple syrup
3 tbsp butter
Preheat oven to 350. Mix until smooth. Pour into casserole dish. Cook for 40 - 45 minutes, test to see if its done by sticking a knife in it. If it comes out clean, its ready.
Pumpkin Cheesecake Custard
1 cup pumpkin
4 oz cream cheese
2 eggs
1/8 tsp cinnamon
1/8 tsp nutmeg
dash salt
1 splash vanilla
1 packet Splenda
1 spash Splenda sweetened maple syrup
3 tbsp butter
Preheat oven to 350. Mix until smooth. Pour into casserole dish. Cook for 40 - 45 minutes, test to see if its done by sticking a knife in it. If it comes out clean, its ready.
I plugged it into fitday and here is the info for the whole cheesecake
fiber 13g cals 811g fat 62g carb 41g protein 26g
each slice if sliced into 16 slices contain about 2.5 grams carbs. Thats without subtracting fiber. It just still felt so wrong!!! It was better than the ones I made last yr using condensed milk (ahhh i used to love that stuff used it in every dessert i made, heavenly liquid death!) It was so good though I noticed I had to use something i hadnt had to since starting atkins...
Self control!
I hadnt had that prob yet as far as over eating goes with atkins but this was so good I really had to really stop myself.
I have to really watch those sweet things they can sometimes waken the sugar monster in me. Its like flirting with death. You know it will get ya you just dont know when. This was the first sweet thing i have had in over a week, maybe more, its been a while. Im not gona temp the sugar monster anymore but at least now I know when everyone is chowing down on the carb loaded desserts this thanksgiving at my house where its being hosted this yr, I will have a legal treat for myself. Mmmmmm pumpkin cheesecake!!! By the way this tastes more like a creamy pumpkin pie than cheesecake.
SOooooooooo good though!!!!!
. I think if' it's more eggy and custard like it may turn a little runny...but you can try with a small piece to see.
Comment