Atkins Cheesecake Recipes

Ingredients:

=== CHEESECAKES ===
1 package cream cheese - (8 oz), room temperature
2 large eggs
1/2 cup heavy cream
3 packets sugar substitute
1/4 tsp almond extract
1/4 tsp freshly-grated lemon peel
=== TOPPING ===
1/2 pt fresh raspberries
3 tbsp Atkins Sugar-Free Raspberry Syrup

Instructions:

Heat oven to 325 degrees. 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.

This recipe yields 4 servings.

Carbohydrates: 7 grams
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 8.5 grams
Fat: 33.5 grams
Calories: 358

Description:
"Cream and raspberries are a culinary match made in heaven. Individual
servings promote portion control."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-30-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 154 Calories; 13g Fat (76.9%
calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 134mg
Cholesterol; 42mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 2 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4