Low Carb Cheese Quesadillas

I've been craving a quesadilla for a week or so now and remembered that I had low-carb wraps in the pantry and plenty of cheese...so I made some for lunch! Easy, fast and yummy! You can even add in meats, veggies and other condiments as you wish.

Ingredients:

• 1/2 tbs Butter
• Low Carb Wraps (1 per quesadilla)
• 1/2 cup Shredded Mexican Cheese blend
• 1/2 cup Mozzarella Cheese

Directions:

1. Melt butter in skillet on medium to medium-high heat


2. Lay one wrap in skillet


3. Top entire wrap with Mexican cheese blend


4. Top half of wrap with mozzarella cheese


5. When cheese starts to melt start lifting wrap and watch for the bottom to brown


6. Once bottom of wrap browns, fold wrap in half and remove from skillet


7. Cut, garnish and serve!

Loaded Baked Pota-fauxs

One issue I have with low-carb eating is the urge for baked potatoes...well urge no more! This recipe Food.com, with my own modifications, and will stamp those urges to the ground and make your brain think you're eating a yummy, delicious, sinful baked potato with all the fixin's.

Ingredients:

• 16 oz of Frozen Cauliflower
• 1 cup of Sour Cream
  (may sub with 4 oz of cream cheese & 2 Tbs butter)
• 1 cup of Shredded Cheddar Cheese
• 1/2 cup of Bacon Crumbles
• 3 Green Onions (optional)
• Garlic - to taste
• Pepper - to taste

Directions:

1. Cook cauliflower until tender


2. Preheat oven to 350 degrees


3. Chop cooled cauliflower into very small pieces - (I prefer to run mine through the food processor for that smooth potato texture.)


4. Mix sour cream, 1/2 of the green onions, 1/2 of the cheese and 1/2 of the bacon, pepper and garlic in a medium bowl


5. Stir in cauliflower


6. Place in medium baking dish and top with remaining cheese and bacon


7. Bake for 20 minutes


8. Sprinkle remaining green onions on top before serving.

Low Carb Mozzarella Sticks

We love, love, love buffalo wings but have been pining for the finger foods that so often go with them. Pine no more! The hubby has found a way to make low carb mozzarella cheese sticks!  And they are oh so simple - next we'll try onion rings and pickles!

Ingredients:

• String Cheese or Mini Babybels
• 1 Egg
• Italian Bread Crumbs

Directions:

1. Beat egg in shallow dish.


2. Dredge string cheese sticks or Babybels through egg.


3. Roll around in bread crumbs.


4. Freeze for 30 to 60 minutes to help hold everything together.


5. Deep fry until golden on the outside.


6. Serve with ranch, southwestern ranch, marinara or other sauce of choice.

Low-Carb "Fat Head" Pizza Crust

Original Recipe from FatHead

One of the biggest downfalls for me of maintaining a low-carb diet was my infinite love for pizza and good pizza crust. With this low-carb, flour replacement crust, it is a downfall no more! You won't even know it's low-carb!  This recipe is for the crust only - add sauce and toppings of your choice.

Ingredients:

• 1 1/2 Cups Shredded Mozzarella Cheese
• 3/4 Cup Almond Flour
• 2 Tbs Cream Cheese
• 1 Egg
• Garlic Powder or Salt
• Cookie Sheet
• Parchment Paper

Directions:

1. Preheat oven to 425.
2. Combine mozzarella cheese and cream cheese in a medium size microwaveable bowl.


3. Microwave for one minute, stir, and microwave an additional 30 seconds, stir again.


4. Stir in egg and almond flour.


5. Wet your hands to keep the dough from sticking and spread on a cookie sheet covered in parchment paper. (If the dough is stringy, pop it back in the microwave for  another 20 seconds to re-soften).


6. Sprinkle garlic salt or garlic powder over the dough.
   

   

   Dough before baking















7. Poke  holes in dough with a fork to avoid bubbles.


8. Bake for 8 minutes. Poke a hole in any bubbles.  Bake for an additional 4 to 6 minutes or until slightly brown on top.


9. Add pizza sauce, spices and toppings at your discretion (these will add to carb counts).


10. Pop back into the oven long enough to warm toppings and melt cheese.


11. Ooooh and ahhhh over how much it tastes like regular crust pizza! And you don't need a fork like most low-carb pizza recipes - eat with your hands by the slice!

When we make this pizza we put a layer of low-carb pizza sauce (Great Value from Wal-Mart), pizza seasoning (or oregano and basil), pepperoni, red onion, mozzarella cheese, bacon crumbles, black olives and crushed red pepper flakes.  Topping combinations are endless!

Entire Crust: 765 Calories; 55.8g Fat; 55.6g Protein; 11.9g Carbohydrate; 2.3g Dietary Fiber; 9.6g Net Carbs

No Bake Cheesecake

 Ingredients:

Photo from http://yourlighterside.com

• 2 ounces cream cheese, softened
• 2 Tbsp sour cream
• 1 egg
• ½ tsp lemon juice
• ¼ tsp vanilla
• 2-4 Tbsp sugar replacement sub (taste as you go)

Directions:

1. Mix all ingredients thoroughly in a microwave-safe bowl.


2. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients.


3. Refrigerate until serving (at least one hour).

Optional: Top with fresh fruit, whipped cream and nut meal.

Makes one, one-cup serving.

Nutritional Information per serving:
Calories: 299, Carbohydrates: 2.5 g, Fiber: 0 g, Net Carbohydrates: 2.5 g, Protein: 11 g, Fat: 27.6 g.

Original recipe from Your Lighter Side

Mock Potato Salad - Low Carb

 Ingredients:

From Linda's Low Carb Recipes

• 16 ounce bag frozen cauliflower 
• 4 hard boiled eggs, chopped 
• 2 stalks celery, chopped 
• 3 green onions 
• 3 tablespoons yellow mustard 
• 1/2 cup mayonnaise 
• 2 tablespoons dill pickle relish, optional 
• 1/8 teaspoon celery seed, optional 
• 1/4 teaspoon pepper, or to taste 
• 1/2 teaspoon salt, or to taste 
• Pinch dill, optional

Directions:

1. Cook the cauliflower until soft, but not mushy; drain well.


2. Cool, then cut in small pieces.


3. Mix the mustard with the mayonnaise, then mix all ingredients into the cauliflower.


4. Chill at least 2 hours.

Makes 6-8 servings
Do not freeze

Per 1/6 recipe: 215 Calories; 19g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 161 Calories; 14g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Artichoke Parmesan Dip

Ingredients:

• 1 (13.5 ounces) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup shredded Parmesan cheese
• 1 clove garlic, crushed (can use 1 teaspoon jarred, chopped garlic or 2 tsp powdered garlic)
• Paprika

Directions:

1. Preheat the oven to 325 degrees F.


2. Mix artichoke, mayo, cheese and garlic together in a medium mixing bowl until well blended.


3. Pour the mixture into a greased, oven-proof casserole, sprinkle a little paprika over the top. Bake for 45 minutes. Serve hot with pepper strips, cucumber rounds, celery sticks, low-carb fiber crackers or pork rinds.

Makes 4 servings each with 3 grams of carbohydrates and 1 gram of fiber for a total of 2 grams usable carbohydrates and 10 grams of protein. (This does not include vegetables or crackers, only the dip itself).

Eggplant Parmesan - Baked

This Baked Eeggplant Parmesan is a wonderful vegetarian dish and is almost like a meatless, noodle-less lasagna. Very yummy!  We like to serve with a side of baked zucchini coated in olive oil and garlic and garlic bread.

Prep time: About 20 minutes
Bake time: 1.5 hours
Serves 8

INGREDIENTS

• 2 Medium to Large Eggplants


• Olive Oil


• 2 Large Eggs


• 3/4 Cup of Italian Bread Crumbs


• 3 tablespoons Italian Seasoning


• Salt & Pepper


• 48 oz  Tomato Sauce  (I like 1/2 smooth and 1/2 chunky)


• 1 1/2 Cups of Shredded Mozzarella Cheese


• 1/4 Cup of Shredded Parmesan Cheese

DIRECTIONS

1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil. ( Put foil over baking sheets for easy cleanup ).  Set aside.  Peel eggplant and slice into 1/2 inch thick rounds.


2. In wide, shallow bowl, whisk 2 eggs and 2 tablespoons of water. In another wide, shallow bowl, combine breadcrumbs, Italian seasoning, salt and pepper. ( If you have finely shredded parmesan cheese you can also add it ).


3. Dip eggplant slices in egg mixture and dredge in breadcrumb mixture to coat both sides. Place on baking sheets.


4. Bake eggplant until golden brown on bottom for 20 - 25 minutes.  Flip slices, sprinkle with parmesan cheese and bake again for 20 - 25 additional minutes.


5. In a 9 x 13 baking dish, spread 2 cups of sauce along bottom of dish. ( Add a dash of Italian seasoning to the sauce ). Arrange half the eggplant over sauce. Cover with 2 more cups of sauce and then 1/2 cup of mozzarella cheese. Repeat with another layer of sauce, eggplant and mozzarella cheese. Finish the top with a sprinkle of parmesan cheese.


6. Bake 20 - 25 minutes until sauce is bubbling and cheese is melted.  Let stand 5 minutes before serving

Three Cheese Vegetarian Lasagna

Photo: Brian Woodcock

Recipe modified from Cooking Light

INGREDIENTS:

• 1 cup part-skim ricotta cheese
• 1/4 cup fresh flat-leaf parsley, divided
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups) 
• 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup) 
• 1 egg, lightly beaten 
• 1/4 cup torn fresh basil
• 1/8 teaspoon ground red pepper
• 4 garlic cloves, minced 
• 1 (24-ounce) jar lower-sodium pasta sauce 
• 9 cooked lasagna noodles
• Cooking spray

DIRECTIONS:

1. Preheat oven to 375°.


2. Combine ricotta, 2 tablespoons parsley, oregano, thyme, salt, black pepper, 1 cup mozzarella, 1 tablespoon Parmesan cheese, and egg in a small bowl. Combine basil, red pepper, garlic, and pasta sauce in a medium bowl.


3. Spread 1/2 cup pasta sauce mixture in bottom of a small glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with about 2/3 cup ricotta mixture and 3/4 cup pasta sauce mixture. Repeat layers twice, ending with 1/2 cup pasta sauce mixture. Top evenly with the remaining 1/2 cup mozzarella and remaining 3 tablespoons Parmesan cheese. Bake at 375° for 20 minutes or until bubbling and cheese begins to brown.

NUTRITION INFO:

• Calories: 339


• Fat: 11.8g


• Saturated fat: 6g


• Monounsaturated fat: 3g


• Polyunsaturated fat: 0.5g


• Protein: 20.2g


• Carbohydrate: 39.2g


• Fiber: 2.6g


• Cholesterol: 66mg


• Iron: 2mg


• Sodium: 564mg


• Calcium: 424mg

Low-Carb Pizza

Original Recipe by Linda

Crust: 

• 4 ounces cream cheese, softened 
• 2 eggs 
• 1/4 cup parmesan cheese
• 1/4 teaspoon oregano or Italian seasoning 
• 1/4 teaspoon garlic powder { I used 3/4 teaspoon - we like garlic }
• 8 ounces Italian cheese blend or mozzarella cheese, shredded

Toppings:

• 1/4 cup pizza sauce { I used 1/2 cup to cover the entire crust - this ups the carb count a bit }
• 4 ounces mozzarella cheese, shredded 
• Assorted toppings: pepperoni, ham, sausage, onions, olives, green peppers, bacon, etc. 
• Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

Directions:

1. Put the softened cream cheese, eggs, parmesan cheese, seasonings and 8 ounces of mozzarella in a medium bowl. Mix with a spoon until well-blended. 
2. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or a 9x13" rimmed baking sheet that is lightly greased and lined with parchment paper (see note below). 
3. Bake at 375º 20-25 minutes or until evenly browned, but not too dark. 
4. Let cool completely on a wire rack.
5. Spread the crust with the pizza sauce, then the cheese and toppings of your choice. 
6. Lightly sprinkle with the seasonings of your choice. 
7. Bake at 375º about 15-20 minutes or until toppings are bubbly. 
8. Let stand a few minutes before cutting.

Makes 8 servings
Can be frozen

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Cream Cheese Clouds

Original Recipe by Linda


Ingredients:

• 8 ounces cream cheese, softened 
• 1/2 cup unsalted butter, softened 
• 3/4 cup granular Splenda OR 1 Tsp Stevia in the Raw
• 1/2 teaspoon vanilla or other flavoring

Directions

1. Beat everything with an electric mixer until fluffy. 
2. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. 
3. Freeze until firm, at least 1 hour. 
4. Store in the freezer and eat frozen.

Makes 24 clouds

NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.

With granular Splenda:
Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Per 2 Clouds: 140 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per 2 Clouds: 134 Calories; 14g Fat; 2g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 4 Clouds: 268 Calories; 29g Fat; 3g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb

White Castle Hamburger Casserole

Original Recipe by Linda
Induction Friendly

Ingredients:

• 1 pound ground beef 
• 1 onion (red or white)
• 2 eggs 
• 1/2 cup mayonnaise 
• 1/4 cup heavy cream 
• 8 ounces cheddar cheese, shredded 
• Salt and pepper, to taste

Directions:

1. Brown the hamburger with the chopped onion
2. Drain the fat and season to taste with salt and pepper. 
3. Put the meat in a greased 9-10 inch pie plate. 
4. Stir in half of the cheese, then top with the remaining cheese. 
5. Whisk the eggs, mayonnaise, cream and a dash of pepper well; pour evenly over the meat. 
6. Bake at 350º for 30-35 minutes. Let stand 10 minutes before serving.

Makes 6-8 servings
Can be frozen

Serving Suggestion: For a true White Castle experience, top each serving with dill pickles and mustard. Or, make a sauce of dill pickle relish and mustard.

Enchilada Bake

Image by Linda (see link)

Original Recipe by Linda
Induction Friendly

Crust:

• 4 ounces cream cheese, softened
• 2 eggs
• 1/2 teaspoon El Paso Taco seasoning
• 8 ounces cheddar cheese, shredded

Directions:

1. Beat or whisk the cream cheese and eggs until smooth. 
2. Add the seasoning; mix well. 
3. Stir in the cheese; mix well. 
4. Grease a 9 x 13" baking dish; spread the cheese mixture evenly over the bottom. 
5. Bake at 350º, 35 minutes or until browned, but not too dark. 
6. Let stand 5-10 minutes before adding the topping.

Topping: 

• 1 pound ground beef
• 1 tablespoon El Paso Taco seasoning
• 8 1/2 ounce jar enchilada sauce
• 4 ounce can chopped green chiles
• 8 ounces cheddar cheese, shredded

Directions:

1. Brown the hamburger; drain fat. 
2. Stir in the seasoning, enchilada sauce and chiles. 
3. Spread over the crust. 
4. Top with the cheese. 
5. Bake another 20 minutes or so until hot and bubbly. 
6. Serve with the toppings of your choice (add additional carbs).

Makes 8 servings
Can be frozen

Optional Toppings:

• Shredded lettuce


• Sour cream


• Salsa


• Ripe olives


• Pickled jalapeno slices


• Guacamole

Per Serving: 411 Calories; 31g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Zucchini Fries

Photo by Our Best Bites

 Original Recipe from Our Best Bites

Ingredients:

• About 1 lb. zucchini


• 1/2 c. Italian-seasoned panko bread crumbs


• 1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)


• 2 eggs

Directions:

1. Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.


2. Combine bread crumbs and Parmesan cheese. Set aside.


3. Whisk 2 eggs together in a shallow pie plate and set aside.


4. Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini).


5. Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.


6. Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.


7. Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with Pizza Sauce or Buttermilk Ranch Dressing. Serves 6-8 as a side dish.

Approximately 20 Net Carbs for entire batch

Cucumber-Zucchini Salad

Photo by under21parsec

Original Recipe by Food.com

Ingredients:

• 2 cucumbers, thinly sliced
• 2 zucchini, thinly sliced
• 1 small sweet onion, thinly sliced (optional) { I use a red onion }
• 1/3 cup vinegar
• 1/4 cup splenda (or other sugar substitute)
• 1/2 tablespoon salt
• 1 teaspoon coarse black pepper, fresh cracked
• 1 pinch red pepper flakes

Directions:

1. Arrange in alternate layers cucumber, zucchini & onions.


2. Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill.


3. Drain any water formed from cucumbers before adding the dressing.


4. Allow vegetables to marinate in the dressing at least 1 hour before serving.

15 Net Carbs for entire dish

Spinach Lasagna - Crockpot

Photo by Linda

Original Recipe by Linda
Induction Friendly

Ingredients:

• 1 pound ground beef
• 2 tablespoons onion, chopped { I use a whole onion }
• 1/8 teaspoon garlic powder { I use ~ 1/2 tsp of garlic } 
• 1/2 cup spaghetti sauce { I sub with Great Value pizza sauce as it is lower carb }
• 8 ounces cream cheese
• 1 egg
• 1/8 teaspoon pepper
• 10 ounces frozen chopped spinach, thawed & drained
• 4 ounces mozzarella cheese, shredded
• 2 tablespoons parmesan cheese (I used the kind in a can)

Directions:

1. Brown the hamburger with the onion; drain off the fat. 
2. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. 
3. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. 
4. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. 
5. Blend in the spinach. 
6. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. 
7. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. 
8. Sprinkle with the parmesan cheese. 
9. Bake at 350º about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. 
10. Let stand 3 minutes before serving.

Makes 6-9 servings
Can be frozen

Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs

Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs

Shakeology No Bake Cookies

Tonight I was craving something chocolate and sweet - a craving I don't often have.  Since I'm trying my best to stick with a healthy diet I decided to try some homemade no bake cookies made with all natural ingredients, including chocolate Shakeology.  I'm very impressed with how well they turned out!  And, the best part, two small cookies satisfied my chocolate sweets craving!

Recipe for No Bake Shakeology Cookies

• 1 cup chocolate Shakeology
• 1 cup of rolled oats
• 1 cup of natural peanut butter
• 1/3 cup of honey

Simply combine all ingredients in a bowl and mix well.  It is very thick so I recommend washing your hands, removing jewelry and digging in with your bare hands.  It's messy, but faster than with a wooden spoon.  Once all ingredients are combined, roll tablespoon size chunks into balls and place on a cookie pan.  ( I flattened mine a little bit for a more "cookie" type look. ) Place pan in the refrigerator for an hour to chill before eating for best results.  Makes about 24 cookie balls.

Chicken Curry & Veggie Stir Fry

This is what is going to be for dinner tonight!   Jason's chicken curry with stir-fry veggies.  Simmering in the crockpot all day.  Making us hungry every time we go upstairs.  It's been a while since we've had this meal - I'm quite excited!  ( I would post the recipe but Jason just pretty much throws chicken, veggies, curry, pepper, garlic and whatever other spices he deems fit - so, there ya go. )

Taco Dip Recipe

All of our friends call this "Crack Dip" because it is SO. FREAKING. GOOD!  I make it for almost
all of our get-togethers.  I have found that it has become expected of me and when I don't make it I get lots of pouts.  This is something my mom taught me how to make when I was in high school and often my friends would come over after school and we would make this and chow down.  Out of the goodness of my heart, I'm providing the recipe below. It's very easy, very cheap and very good!


Ingredients:

• 8 ounces Cream Cheese 
• 8 ounces Sour Cream
• 1 package El Paso Taco Seasoning (I use Mild)
• 1 - 2 cups Shredded Lettuce
• 3 cups Shredded Cheese (I use the Mexican or Fiesta blend)
• Grape Tomatoes - halved 
• Tortilla Chips

Directions:

1. In a medium bowl blend cream cheese until smooth. 


2. Blend in sour cream until smooth.


3. Blend in taco seasoning until mixed well.


4. Spread base mixture on a platter and smooth with the back of a spoon until platter is mostly covered.


5. Sprinkle a layer of shredded cheese over the mixture.


6. Sprinkle all of the shredded lettuce.


7. Sprinkle another layer of shredded cheese.


8. Add tomato slices.


9. Add another fine layer of shredded cheese.


10. Serve with nacho chips normally - but for low carb scoop with pork rinds, celery or another low-carb vehicle.

You can also add in any other toppings such as olives, onions, etc, but I keep it simple for the masses. Chill in the refrigerator if not being served right away.  ENJOY!

Homemade, Low-Carb Cheesecake!

This was de-lish!  Recipe located!  See below:

Ingredients

• 3 (8 oz) packages of cream cheese


• 3 eggs


• 3/4 Cup of splenda (or other sugar substitute)


• 1 tablespoon of vanilla extract


• 1 teaspooon of almond extract

Directions

1. Mix cream cheese, splenda and extracts.


2. Add eggs to mixture and beat until creamy.


3. Pour into greased pie pan.


4. Back at 350 degrees for 35 minutes or until cracked and golden brown.


5. Allow to cool on counter until pan is cool.


6. Refrigerate for at least 4 hours - best if left overnight.

Nutrition Info
1 Pie Serves 8
Serving size: 1/8 of pie

Calories - 335
Fat - 30.9
Carbohydrates - 6.7
Fiber - 0
Sugars - 5.5
Protein - 7.4