Oh, He** Yes!!!

Surprise!!!!! You thought he called didn't you......better yet....LOOK what I found on the main messageboard: Cheesecake 2 boxes sugar free cheesecake Jello pudding mix (you can use one I usually do) 2 cups skim milk 8 oz fat free cream cheese mix all together and pour in graham cracker crust. Very good I top mine with pineapple bits. Cheesecake 1 cup ho****er 1 box lemon sugar free Jello (or favorite flavor) 1 8oz cream cheese 1 or 2 TLBS Splenda (use own judgment on how sweet you like it) 1 1/2 cups lite cool whip 1 bought or homemade graham cracker crust Mix ho****er with Jello and set aside. Mix cream cheese; equal and cool whip with mixer till fluffy. Add Jello mixture and mix with mixer well. Pour into graham cracker crust and put in fridge till firm Lemon Cheesecake 1 cup graham cracker crumbs 2 tbsp. light margarine, melted 3 (8-oz.) pkgs. low-fat cream cheese, softened 2 tbsp. all-purpose flour 1/4 cup sugar 3 tbsp. fresh lemon juice 3/4 cup egg substitute 1 (8-oz.) carton sugar-free, fat-free lemon yogurt Assorted fresh berries, optional Combine cracker crumbs and margarine; press into bottom of an ungreased 9-in. spring form pan. Set aside. Beat cream cheese, flour and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust. Cover loosely with foil. Bake at 350ºF for 60-70 min. or until center is almost set. Cool to room temperature. Refrigerate. Garnish with berries if desired. Yield: 16 servings. Nutritional Information: (Calculated without berries) Serving Size: 1 slice, Calories: 178, Sodium: 330 mg, Cholesterol: 25 mg, Carbohydrate: 16 gm, Protein: 7 gm, Fat: 10 gm Peanut Butter Chocolate Cheesecake Cups Preparation Time: 25 min. Bake Time: 10-15 min. Makes: 24 cups (24 servings) Crust 36 Reduced-Fat Chocolate Wafers 1/4 cup SPLENDA® Granular 5 Tbsp. Light Butter, melted Peanut Butter Center 1/2 cup SPLENDA® Granular 3 Tbsp. Reduced-Fat Peanut Butter 3 Tbsp. Reduced-Fat Cream Cheese Chocolate Filling 4 oz. Unsweetened Chocolate 8 oz. Reduced-Fat Cream Cheese 1 3/4 cups SPLENDA® Granular 1/2 cup Skim Milk 1/2 cup Egg Substitute 1 tsp. Vanilla 2 oz. Sugar-Free Chocolate, melted (optional) 1. Preheat oven to 350° F. 2. Make crust. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside. 3. Make peanut butter center. Place all center ingredients in a small bowl. Mix until well blended. Set aside. 4. Make chocolate filling. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® Granular in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whis****il smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside. 5. Assemble cups. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles. 6. Bake in a preheated oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish. Nutrition Information per serving Serving Size 1 cup Total Calories 105 Calories from fat 55 Total fat 7 g Saturated fat .4 g Cholesterol 10 mg Sodium 80 mg Total Carbohydrate 10 g Sugars 3 g Dietary Fiber 1 mg Protein 4 g (This recipe, when compared to a traditional recipe, has a 73% reduction in calories, a 64% reduction in fat, an 81% reduction in carbohydrates, and an 88% reduction in sugars!) Cheesecake CRUST~ 1 1/2 C. almond meal or flour (can use sliced almonds, instead, for a crunchier crust) 1/4 C. Splenda 1/2 C. butter or margarine, soft (NOT melted) Mix all ingredients and press into bottom of spring form pan or pie plate. Bake at 350 for 10 minutes, cool while mixing cheesecake. FILLING~(If possible, have items at room temp before starting, it reduces the chance of cracks developing during baking) 3~8 oz cream cheese bricks (can use the lower fat cream cheese) 1 C. Nature Sweet Crystals or Splenda 3 large eggs 1 C. Sour Cream 1 3.5 oz Lindt Extra Fine 70% cocoa Dark Chocolate Bar (can be bought at Wal-Mart), melted. Cream the cream cheese with the sugar sub. until blended. Add eggs one at a time, beating only to blend after each. Stir in sour cream until well blended. It is important NOT to overbeat, only beat until everything is blended together well, and stir in sour cream. Pour into prepared crust. Drizzle the chocolate onto the surface of the cheesecake and swirl with knife. Bake at 350 until middle is a little jiggly, around 20-25 minutes. Let it set for at least 1 hour, either refrigerate or serve. Sugar Free Strawberry Cheesecake Bars Glaze: 3 cups water 4 Tbs cornstarch 2 boxes strawberry (or raspberry) sugarfree Jello 7-8 packets Splenda sweetener Mix cornstarch and water. Bring to a boil, stirring constantly. Boil for 1 minute; remove from heat and let cool slightly. Add Jello and Splenda and stir till dissolved. Set aside, stirring occasionally. Crust: 1 1/2 cups flour 3/4 cup butter (1 1/2 sticks) Combine butter and flour with pastry blender or for****il small granules form. Pat evenly into bottom of 9 x 12 cake pan. Bake at 350 until golden. Let cool. Cheesecake: 2 boxes instant sugarfree vanilla pudding mix 3 cups skim milk 8 oz fat free cream cheese, softened With mixer, combine milk and cream cheese until smooth. Add pudding and mix well. Spread over cooled crust. Pour glaze evenly over cheesecake and chill untill firm. Sugar Free Low Fat Strawberry Banana Cheesecake 1 package FF cream cheese 1 package SF strawberry-banana gelatin 2 cups SF low fat whipped topping Fresh strawberries Fresh bananas, peeled and sliced 1 graham cracker crust Dissolve gelatin with 1/2 cup boiling water. Mix into cream cheese until smooth. Fold the whipped topping into this mix. Cut the strawberries and bananas lengthwise, so that cut edges are flat. Line the bottom of crust with the fruit. Cover with the cheesecake mix. You can add another layer of fruit in the middle if you like. Top with fresh strawberries and bananas quartered. Refrigerate until set. SF Cheesecake 1 GRAHAM CRACKER PIE CRUST 1 8 OZ FF SOURCREAM 1 8 OZ FF CREAM CHEESE 1/3 CUP SPLENDA 1 TUB OF COOL WHIP MIX THE INGREDIENTS TOGETHER AND POUR IN CRUST AND LET CHILL. Butter-Pecan Cheesecake Pecan Cookie Crust 1 stick butter, softened 1/2 cup Splenda 3/4 cups vanilla flavored whey protein powder 3/4 cups chopped pecans 1/2 tsp salt Butterscotch Filling 3 packages (8 oz) cream cheese, softened 3/4 cup Splenda 3/4 cup sour cream 2 tsp butter flavoring 1 Tbs vanilla extract 1 Tbs blackstrap molasses 4 eggs 1 Preheat oven to 325. Beat butter & Splenda together until light & creamy. Beat in protein powder, pecas & salt. Spray a springform pan with nonstick cooking spray, & press the crust evenly & firmly into the bottom of the pan, plus far enough up the sides to cover the seam at the bottom. Bake for 12-15 minutes until lightly golden brown. Set aside to cool. 2 Use an electric mixer to beat cream cheese until smooth. Then beat in Splenda & sour cream - mix well. Beat in the butter flavoring, vanilla, molasses; then beat in the eggs - one by one... beat until very smooth & creamy. 3 Pour mixture into the crust. Place cake in the oven, and on the oven rack below it (or on the floor of the oven), place a pie pan of water. Bake for 1 hour. Chill well before serving. 4 YIELD: 12 servings, 9 grams carbohydrates, 1 gram fiber, 18 grams of protein (this includes the crust). Chocolate Lover's Cheesecake Makes 1 - 9 inch spring form pan (12 servings). 2 (8 ounce) packages cream cheese, softened low fat 7/8 cup Splenda 1/2 cup unsweetened cocoa powder 2 tsp vanilla extract 2 eggs 1 cup semisweet sugar free chocolate chips (can make by breaking/chopping a SF choc. bar) 1 (8 ounce) container FF sour cream Sugar Free Cookies and butter for Crust (whatever flavor cookies you want) Directions To make cracker crust, stir together crumbled SF cookies and 1/3 c butter Press mixture onto bottom and halfway up side of 9 inch spring form pan. Preheat oven to 375 degrees F In large mixer bowl, beat cream cheese, 3/4 cup Splenda, cocoa, and 1 teaspoon vanilla until light and fluffy. Add eggs; blend well. Stir in chocolate chips. Pour into the prepared crust. Bake for 20 minutes. Remove from oven and let cool for 15 minutes. Increase oven temperature to 425 degrees F. In a small bowl, stir together sour cream, remaining 2 tablespoons Splenda and remaining 2 teaspoons vanilla. Stir until smooth. Spread evenly over baked filling. Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Cover; refrigerate leftovers -- If any. Peanut Butter Chocolate Cheesecake Cups Crust: 36 reduced fat chocolate wafers (I used chocolate graham crackers) 1/4 cup Splenda 5 tbsp light butter, melted Peanut butter center: 1/2 cup Splenda 2 tbsp peanut butter 3 tbsp cream cheese Chocolate filling 4 oz unsweetened chocolate 8 oz cream cheese 1 3/4 cups Splenda (I used a lot more, since I think unsweetened chocolate is nasty without a ton of sweetener) 1/2 cup skim milk 1/2 egg substitute 1 tsp vanilla Preheat oven to 350 Make crust: Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. set aside. Peanut butter filling: place all ingredients in bowl, mix well, set aside. Chocolate filling: melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and Splenda in a small bowl. Beat until soft. Slowly add skin milk. Mix using a wire whis****il smooth. Add melted chocolate, stir well. Add egg substitute and vanilla, mix well, set aside. Assemble cups: Put foil baking cups in cupcake pan. Evenly divide crust between the cups. Firmly press crusts into the bottom of the cups. Place approx 1/2 tsp of the peanut butter mixture in the center of each crust-lined cup. Spoon the chocolate filling into each baking cup. Firmly tap pan on countertop to remove any air bubbles. Bake 10-15 minutes or until slightly firm to the touch. Chill for approx 2 hrs. before serving. Nutrition info: serving size: 1 cup calories: 105, calories from fat: 55, total fat 7 g, total carb 10, dietary fiber 1 mg., sugars, 3 gr., protein 4 g. White Chocolate Raspberry Cheesecake Crust 1 1/2 cups SF chocolate cookie crumbs (I use the ones in a bag and crush them - they are SF and are kind of expensive - but worth it - about $4 a bag 1/3 cup butter, melted 1/2 cup SF raspberry preserves (I like Knott's) 1/4 cup water 4 8-ounce pkgs. cream cheese 1 1/2 tsp cornstarch 1 1/4 cups Splenda 1/2 cup sour cream 2 teaspoons vanilla extract t 5 eggs 4 ounces SF white chocolate, chopped into chunks (I use SF white chocolate candy bars) Optional Garnish 2 ounces shaved SF white chocolate whipped cream OR Cool-Whip 1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. 2. Combine the SF raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. 3. Measure 1 1/2 cups SF chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted butter. . Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. 4. Use an electric mixer to combine the cream cheese with the Splenda, cornstarch, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. 5. Remove the crust from the freezer and sprinkle 4 ounces of SF white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the SF raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust. 6. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. 7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of SF shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of Cool whip to the top of each slice and serve Low-Fat Orange Dream Cheesecake Prep Time: 15 min Total Time: 4 hr 15 min Makes: 8 servings 1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.) 2/3 cup boiling water 1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin 1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese 1 tub (8 oz.) PHILADELPHIA Fat Free Cream Cheese 2 cups thawed COOL WHIP FREE Whipped Topping SPRINKLE crumbs onto bottom of 8- or 9-inch spring form pan or 9-inch pie plate sprayed with cooking spray. STIR boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl. ADD whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Special Extra Garnish with fresh mint sprigs just before serving. NUTRITION INFORMATION Nutrition Bonus: You're sure to love the creamy orange flavor of this low-fat low-cholesterol cheesecake. As a bonus, the fat free cream cheese is a good source of calcium. Nutrition (per serving) Calories 100 Total fat 2g Saturated fat 1.5g Cholesterol 10mg Sodium 330mg Carbohydrate 11g Dietary fiber 0g Sugars 5g Protein 8g Vitamin A 10%DV Vitamin C 0%DV Calcium 15%DV Iron 0%DV

Yum ... Yum! Those recipes sound yummy! I'm going to print them out. Debbie

You are such a tease:tongue:

Has anyone ever told you what a big tease you are

Ummmm.... no comment...

Ha Ha! I swear I think of my aunt every time I see your picture. You don't have an aunt that's a missionary in Africa do you? Do you also play the accordian? If not, I guess your not kin to my aunt Shirley. Thanks for the cheesecake recipes. I like all the varieties. Tonight I'm going to make SF Banana Cream pie pudding w/ skim milk and add 2 scoops vanilla protein powder and slice part of a banana and 1/2 c or so SF cool whip for a dessert/protein treat. Karla

Wow, if anyone makes one of these send me a package. Someone has got to bring these baked goods to Vegas. Or we'll have the hotel make this for us.

I know Tiff, they all sound delicious, but I don't think I could keep them cold till I got there, but I'll be eating them before hand....YUMMMY