07-22-07, 04:28 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,625
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Raspberry Cheesecake in a Cup
RASPBERRY CHEESECAKE IN A CUP Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:30:00 Calories: 358
Fat: 33 grams
Protein: 8 grams
Carbohydrates: 7 grams
Fiber: 2 grams
Net Carbs: 5 grams
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
1. Heat oven to 325F. Place four 6-ounce custard cups in
a large roasting pan.
2. Process all cheesecake ingredients in a food processor
until smooth, stopping when necessary to scrape down
sides of processor.
3. 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.
4. 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.
Cream and raspberries are a culinary match made in heaven.
Individual servings promote portion control. Atkins - Raspberry Cheesecake in a Cup
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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