Oh my goodness! I am so addicted to Pinterest!!! I love it! So many ideas in so many areas! I have been using it especially for the access it gives to recipes. I am always looking for great recipes to liven up meals around our house. I was given a recipe for a low carb cheese cake that is FANTASTIC! I made it last night and the hubby loved it (which is always the test since we don't have kids yet). Here is the recipe.
CHEESECAKE CUPCAKES Low-carb
Crust
1 cup almond meal
2 Tablespoons melted butter
Artificial sweetner equivalent to 2 Tbls sugar
Combine, and press firmly into paper lined muffin tin
Bake @ 375 for 8 minutes or until fragrant and starting
to brown. Remove and let cool while preparing filling.
Filling
1 ½ pkgs cream cheese at room temperature
2 eggs at room temperature
¾ tsp vanilla
¾ tsp lemon juice
Artificial sweetner equivalent to 2/3 cup sugar
2 Tablespoons sour cream
Beat cream cheese in a mixing bowl until fluffy
Add other ingredients, in order, one at a time
After each addition be sure to scrape down sides of bowl
Beat one more minute, pour/spoon mixture on top of crusts
Fill each cup almost full
Put the muffin pan inside a larger, roasting pan
Pour boiling water around muffin tin to just under rim
Bake @ 325 for about 35 minutes
They should be firm to the touch, but slightly soft in center
Makes 12 cheesecake cupcakes
<2 grams effective carbs each
Mine had more like 5 carbs each because I used Vanilla Wafers for the crust instead of Almond Meal and then I topped them with a 1 TBSP lite cherry pie filling. I felt that 1 was the perfect size for me. This recipe would be an amazing treat to take to a potluck.
I have really been trying not to deny myself the treats because I believe that as long as we eat in moderation there is no reason we can't have them. So obviously severing sizes have become important to me. Here is a tip I found on Pinterest. To portion out Rice Crispie treats (one of my favorites) make them in mini-muffin tins instead of one large pan.
