"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Low-Carb Cheese Cake Recipe

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This recipe for Low-Carb Cheese Cake, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee
Added: Tuesday, May 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (8 oz.) cream cheese, softened
1/3 c. Splenda
1 c. (8 oz.) sour cream
2 tsp. vanilla extract
1 carton (8 oz.) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Directions:
Directions:
In a small mixing bowl, beat cream cheese until smooth. Gradually beat in Splenda. Add sour cream and vanilla; mix well. Set aside 1/2 cup whipped topping for garnish; cover and refrigerate. Beat 1/2 cup whipped topping into cream cheese mixture; fold in remaining whipped topping. Spoon into the crust. Cover and refrigerate for at least 2 hours. Cut pie into slices; top with fresh strawberries and reserved whipped topping.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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