PEANUT BUTTER CHOCOLATE CHEESECAKE II
16 ounces cream cheese, softened
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
1/2 cup Da Vinci sugar free syrup, vanilla flavor
2 tablespoons natural peanut butter
2 tablespoons cocoa
1 teaspoon vanilla
1/4 cup granulated Splenda or equivalent liquid Splenda
Grated sugar free chocolate curls, optional
In a small bowl, soften the gelatin by sprinkling it over 1/4 cup cold water; let stand 1-2 minutes. Stir in the boiling water until the gelatin is dissolved. In a medium bowl, beat the cream cheese with an electric mixer until fluffy. Beat in the Splenda syrup, 1 tablespoon peanut butter, 1 tablespoon cocoa and vanilla. Taste, and if needed, add 1 more tablespoon each peanut butter and cocoa as well as 1/4 cup granulated Splenda. Beat in the gelatin; pour into a 9-inch pie plate that has been sprayed with non-stick spray. If desired, sprinkle the top of the pie with chocolate curls. Chill 3 hours until set.
Makes 8 servings
Freezing not recommended
With granular Splenda:
Per Serving: 230 Calories; 22g Fat; 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 227 Calories; 22g Fat; 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
The original recipe called for only 1 tablespoon each peanut butter and cocoa. I tasted it and it tasted like neither peanut butter nor chocolate, so I added more which added more carbs. It also seemed a bit bitter so I added another 1/4 cup granulated Splenda. It looked pale and boring so I added the chocolate curls, but this also added more carbs. It still tastes a little bitter to me, but I'm not sure if it needs more sweetener or what. Freezing it improves the tasts a little. You could cut this into 12-16 smaller pieces and save on carbs.