You are such a doll!! I wish you worked in my office
I made a Pumpkin Cheesecake to take for my office party, and no one had a clue it was sugar free. Don't be intimidated, it couldn't be easier to make!
EDITED TO ADD: This cheesecake is rich rather than sweet, one friend that makes it uses the syrup and adds three packets of splenda so it's got some sweetness to it.
Pumpkin Cheesecake
16 ounces cream cheese -- softened
1 cup Divinci sugar free syrup (any flavor, find it at Walmart w/coffee stuff) If you don't want to use syrup, use 1 c. splenda pourable
15 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature
Blend cream cheese with the syrup or splenda until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time and stir by hand until just blended. Pour into a spring form pan that's been sprayed with PAM
Bake in a 325 degree oven for 1 hour, 10 minutes. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides and cover with a tea towel, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. This is a dessert that gets better as it sits, I usually make it two days ahead.
Per Serving: 148 Calories; 13g Fat; 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 137mg Sodium.
if not that one, try this one...
Easy Lemon Pie
9" pie pan
FILLING:
1 small Cook N Serve Sugar Free vanilla pudding
1 small Sugar Free Lemon Jell-O
3/4 cups of water
3/4 cups half & half
6 oz cream cheese
Crust
1.5 cups finely chopped walnuts, almonds or pecans (almost powder, but not paste)
3 tbsp butter, softened
3 tbsp Splenda (must be Splenda, no substututes)
Mix ingredients together, press into the pie pan and bake @ 350 until browned a bit; 6-8 minutes.
In a saucepan: mix pudding, jello, water, half & half well, with a whisk; bring to boil. Remove from heat, add cream cheese and whisk together while it melts. Pour into crust and refrigerate until set.