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Chocolate Pudding Cheesecake
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16 oz cream cheese, softened
3 eggs
1 cup sour cream
1/2 cup Splenda or Sweet-N-Low
1 tbl vanilla extract
1 package Jell-O Sugar Free Chocolate Pudding
Preheat oven to 350°F. Place all ingredients in a bowl and blend for 15 minutes. (Use a food processor, mixer or blender and alter time as appropriate to mix completely.) Pour mixture into a 9-inch non-stick pie pan. Bake 1 hour. Turn off oven and allow cake to remain in oven 1 additional hour. Refrigerate till chilled and cut and serve. Store, covered with plastic wrap, in the refrigerator for up to 4 days.
Serves 8. 8.6 carbs per serving.
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