Atkins Cheesecake Recipes

Ingredients:

1 package cream cheese
1 sq (1 oz) baking chocolate, unsweetened
1 tbsp vanilla extract
1 tbsp butter
1 cup Splenda, bulk

Instructions:

(I wouldn't recommend any other artificial sweetener for this)

Blend softened cream cheese, vanilla extract, and 3/4 of the Splenda until
smooth. Melt the square of chocolate in the microwave for 1 minute and add
margarine and 1/4 of the Splenda into the chocolate.

Slowly beat in the chocolate mixture into the cream cheese. Place the
cheesecake mixture into a bowl and place in the fridge for an hour to set.

The result is more of mousse than a dense traditional cheesecake. Really
satisfies the sweet tooth!

I have only used Splenda instead of other sweeteners, I couldn't imagine
this with gritty equal or sweet and low.

NYC Nutrition Analysis (per serving or yield unit):
water=16.42 g; calories=134.8; protein=2.52 g; total fat=13.28 g;
carbohydrate=7.96 g; dietary fiber=0.55 g; ash=0.48 g; calcium=25.88 mg;
phosphorus=44.88 mg; iron=0.57 mg; sodium=99.06 mg; potassium=66.23 mg;
magnesium=13.04 mg; zinc=0.3 mg; copper=0.08 mg; manganese=0.07 mg; vitamin
A=462.3 IU; vitamin E=0.34 mg ATE; thiamin=0.01 mg; riboflavin=0.06 mg;
niacin=0.08 mg; pantothenic acid=0.09 mg; vitamin B6=0.02 mg; folate=4.04
ug; vitamin B12=0.12 ug; saturated fat=8.28 g; monounsaturated fat=3.86 g;
polyunsaturated fat=0.47 g; cholesterol=34.98 mg; alcohol=0.56 g;
caffeine=7.23 mg; selenium=0.96 ug; refuse=0.%; %cal as
carb:prot:fat=20:6:74; WW Pts=3.73; (complete analysis)

Servings: 8