1
Pkt unflavored gelatin
1/4 C water
8 oz box softened cream cheese (8 carbs)
1 C heavy cream (6.6 carbs)
1 tsp vanilla
1/2 C Davinci Amaretto Syrup
2 tsp cocoa (2 carbs)
6 pkts Splenda (6 carbs)
2 squares Darrell Lea SF chocolate, for grating (optional)
Whip 3/4 c cream until very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup cream in a medium bowl in the microwave til very hot. Cut cream cheese in small pieces and add to cream. Add gelatin, vanilla, cocoa, syrup, and sweetener. Beat well with electric mixer. Fold in whipped cream. Pour into 8" pie pan OR ine regular size muffin cups with paper and divide mixture evenly among the 12 cups. Refrigerate about 2 hours til firm. When firm, grate 2 squares of the chocolate bar over the top as a garnish.
(22.6 carbs total divided however you want)
Tips for grating the DL chocolate:
This stuff melts if you just look at it really hard. Leave he wrapper on and don't break off the squares before grating. I scooted the wrapper back some for a handle and used an oven mitt to hold it and keep it insulated. Grate it onto some waxed paper, a paper plate, or something you will be able to scoop against. Don't try to pick it up with your fingers, instead use a spoon to pick it up and sprinkle over the cheesecake.
You could probably make a crust for this with wheat bran or crushed pork rinds and some butter and flavorings, but it really doesn't need it. I'm going to try several other flavors of syrup, and also one with key lime juice.
Thanks Dyan!
This was derived from Dyan's incredibly versatile pumpkin cheesecake
recipe. See all her recipes at: