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Low Carb "No Bake" Cheesecake

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This is my first video in 2007, and I return to the kitchen in making my favorite new dessert, a low carb non-bake cheesecake. This cheesecake is better than any no-bake cheesecake mix that you would buy in the store. You have to try this one.Recipe: (courtesy of Linda's Low Carb) http://www.genaw.com/lowcar...... NO-BAKE CHEESECAKE1 packet unflavored gelatin3/4 cup vanilla flavored sugar free syrup24 ounces cream cheese, softened1 cup heavy cream, whipped"Graham Cracker" Pie Crust *Prepare crust according to recipe for baked crust. In a small pot, sprinkle gelatin over 1/2 cup syrup and let soften 5 minutes. Heat and stir over low heat to dissolve gelatin completely. Beat cream cheese with remaining 1/4 cup syrup until creamy. Gradually beat in gelatin mixture. Chill until slightly thickened, about 1 hour, gently whisking occasionally to prevent lumps. Fold in whipped cream. Pour into crust and chill until set. Mine looked set after 2 hours, but I recommend chilling at least 6 hours.Makes 12 servingsFreezing not recommendedPer Serving: 368 Calories; 37g Fat; 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs"GRAHAM CRACKER" PIE CRUST3 ounces almond flour, 3/4 cup3 tablespoons flax meal1/4 teaspoon salt6 tablespoons butter, melted1/3 cup granular Splenda or equivalent liquid SplendaMix dry ingredients in a small bowl. Add Splenda to melted butter; pour over dry ingredients. Mix well and spread in 9" pie plate or springform pan. Bake at 375º about 10-12 minutes until set and lightly browned. Cool, then fill pie. For baked pies, chill unbaked crust 1 hour before filling and baking.Thank you for watching another one of my videos, and I look forward to a productive 2007 year of low carb videos and blogs.Makes 8-12 servingsCan be frozenWith granular Splenda:Per 1/8 Recipe: 153 Calories; 15g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net CarbsPer 1/12 Recipe: 102 Calories; 10g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Channel: Howto & Style
Uploaded: November 30, 1999 at 12:00 am
Author: bowulf

Length: 11:32
Rating: 4.54
Views: 19801

Tags: Atkins  Bowulf  Carb  Cheesecake  Diet  Kitchen  Low  Recipe  Weightloss  

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phylosifer (November 30, 1999 at 12:00 am)
From what I calculated, the total NET carbs for the entire pie is about 40 grams, give or take a gram. 1 Cup cream: 5.5 grams carbs Philly Cream Cheese: 24 gramsWalnuts: 4 gramsButter .1Splenda (non-liquid) 1 gram per packet (5 grams)These numbers take into consideration fiber already. So, in my calculations, 1/12 is 3.3 net. And 1/8 is 5 net carbs... but who's counting at that point. :) I'm already done. I could save up my carbs and eat half of it!
bowulf (November 30, 1999 at 12:00 am)
With granular Splenda:Per 1/8 Recipe: 153 Calories; 15g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net CarbsPer 1/12 Recipe: 102 Calories; 10g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
MrsDoll411 (November 30, 1999 at 12:00 am)
How many net carbs per serving?
narcismo247 (November 30, 1999 at 12:00 am)
OMG! Yes yes! I'm Sorry, you are so right. I was speaking in terms of total carb count. After doing the math.... it's actually about 1.7-to-1.8 NET CARBS per total cake! Which sounds much better. My bad. Thanks for the correction. Enjoy guilt free folks!
bowulf (November 30, 1999 at 12:00 am)
Sounds good... Just be aware that your carb counts includes some fiber grams as well. I am always happy when someone improves on the standard and makes it great.
narcismo247 (November 30, 1999 at 12:00 am)
Just a suggestion...try adding a Tbs of cinnamon to the crust mix. It adds about 5.5 grams of carbs to the total cake carb count.But really "KICKS IT UP A NOTCH" !Thanks arain for the great vids.
bowulf (November 30, 1999 at 12:00 am)
Wow.. I bet that is an interesting cheesecake. I keep meaning to try the recipe with the English Toffee flavor DaVinci syrup. Thanks for giving back and letting us know about your experiment.
Corki21957 (November 30, 1999 at 12:00 am)
Thanks for the recipe and tips Bowulf. I didn't have any Vanilla DaVinci so I used German Chocolate DaVinci syrup. It tasts great.
bowulf (November 30, 1999 at 12:00 am)
I don't think you'll get the same twang as a normal cheesecake with ricotta. You can sub 1/3 nefuchatal cheese for cream cheese though.
hotemolovee (November 30, 1999 at 12:00 am)
can riccotta be subsituted over cream cheese?
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