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Raspberry Cheesecakes
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Cream and raspberries are a culinary match made in heaven. Individual servings promote portion control.
Cheesecakes:
1 package (8 ounces) cream cheese, at room temperature
2 large eggs
1/2 cup heavy cream
3 packets sugar substitute
1/4 teaspoon almond extract
1/4 teaspoon freshly grated lemon peel
Topping:
1/2 pint fresh raspberries
3 tablespoons Atkins Sugar Free Raspberry Syrup
Heat oven to 325°F. Place four 6-ounce custard cups in a large roasting pan.
Process all cheesecake ingredients in a food processor until smooth, stopping when necessary to scrape down sides of processor.
Pour batter into cups. Add enough boiling water to roasting pan to come halfway up sides of cups. Cover with foil; bake 30 minutes. Turn oven off and let stand 20 minutes. Remove from oven, uncover and cool completely. Cover cups with plastic wrap; transfer to refrigerator to chill.
When ready to serve, toss raspberries with syrup. Evenly top cheesecakes with raspberries. Let stand at room temperature 15 minutes before serving for maximum creaminess.
Servings: 4
Carbohydrates: 7 grams
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 8.5 grams
Fat: 33.5 grams
Calories: 358
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