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Butterscotch Cheesecake
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1 cup water
1 package plain gelatin
2- 8 oz. pkgs. philly cream cheese, cut into cubes (12g)
8 packages Equal (7.2g)
2 Tbl Sugar Free Butterscotch Pudding (4g)
In a large bowl, microwave water until hot. Dissolve gelatin in water. Add the cream cheese cubes and stir until softened. Blend well with electric mixer. Add the Equal and pudding and blend well. Pour into paper lined muffin tins and chill until firm.
Makes 10 little cheesecakes. 2.32g carbs each
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