Welcome to this week's edition of Sugar Free Sunday! Thanks to Chaya from Chaya's Comfy Cook for her Herb Saute'ed Bell Pepper Strips, and to NeedANap2 for her informative comment about sugar-free products she uses for her family.
This week's recipe was supposed to be cream-cheese swirled brownies, but I discovered at the last possible minute that I was out of cocoa. But I did have extra cream cheese, so I decided to try another cheesecake, instead. You may remember the sugar-free cheesecake recipe I shared a couple of weeks ago--I decided I wanted to try a slightly different cheesecake this week, so I took Bisquick "Impossible" Cheesecake that I made last year and tweaked it a bit, and came up with today's recipe.
- 2 8 oz pkgs cream cheese, softened
- 1 c Splenda (granulated)
- 2 eggs
- 1/2 c self-rising flour
- 1 t lemon flavoring
- 1 1/2 t vanilla flavoring
Mix all ingredients, beating on medium speed until smooth--1 to 2 minutes. Spread in a lightly greased or cooking-sprayed pie plate. Bake at 350 degrees F, 25-30 minutes, or until lightly browned and "set". Cool, and serve with toppings of your choice.
This didn't "puff" as much as I thought it would--for one thing, it was really supposed to have Bisquick in it, which I didn't have, hence the self-rising flour, which now that I think about it, may be getting past it's "rise" prime. Plus I think it would have done better in a smaller pie plate. So it came out thin, but other than that, it worked out well.
This was a very light textured and "light" tasting dessert--you could taste the lemon, but it wasn't an overpowering. We ate ours with sliced strawberries and sugar-free whipped topping, and it was delicious. It's still not the rich-and-creamy sugar-free cheesecake I'm looking for, but I will definitely make this again.
And now it's your turn--what new sugar-free recipes or products have you tried lately?
Until next time, good cooking, and good eating!