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Ingredientes
- 1 pkt cream cheese - (8 ounce) room temperature
- 2 lrg Large eggs
- 1/2 c. heavy cream
- 3 pkt sugar substitute
- 1/4 tsp almond extract
- 1/4 tsp freshly-grated lemon peel
- 1/2 pt fresh raspberries
- 3 Tbsp. Atkins Sugar-Free Raspberry Syrup
Direcciones
- Heat oven to 325 degrees. Place four 6-oz custard c. in a large roasting pan.
- Process all cheesecake ingredients in a food processor till smooth, stopping when necessary to scrape down sides of processor.
- Pour batter into c.. Add in sufficient boiling water to roasting pan to come halfway up sides of c.. Cover with foil; bake 30 min. Turn oven off and let stand 20 min. Remove from oven, uncover and cold completely. Cover c. with plastic wrap; transfer to refrigerator to chill.
- When ready to serve, toss raspberries with syrup. Proportionately top cheesecakes with raspberries. Let stand at room temperature 15 min before serving for maximum creaminess.
- This recipe yields 4 servings.
- Description: "Cream and raspberries are a culinary match made in heaven. Individual servings promote portion control."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 73 | 66% |
| Total Fat 8.24g | 10% |
| Saturated Fat 4.23g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 41mg | 2% |
| Potassium 101mg | 3% |
| Total Carbs 5.78g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.5g | 2% |
| Protein 3.87g | 6% |
