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Post by April B. on Feb 5, 2003 10:14:52 GMT -6
Peanut Butter Cheesecake
Peanut Butter Cheesecake
Serving Size : 12
2 tablespoons peanut butter 1/2 cup butter 1 cup ground pecans 1/4 cup soy flour 1/8 teaspoon stevia 3/4 cup whey protein powder, vanilla 2 8 oz. pkg. cream cheese - room temperature 1/3 cup peanut butter 1/3 cup Splenda, granular 1/4 teaspoon stevia 3 eggs 1 tsp vanilla 1 pound tofu, medium firm
Prepare crust: Mix first six ingredients. Pat into medium spring-form pan, wetting hands as necessary. Bake crust at 325 for 15 minutes. Blend drained tofu with eggs in a food processor until creamy. In a mixing bowl, cream the cheese and peanut butter until smooth. Gradually add tofu mixture, vanilla and Splenda until well-blended. Pour onto crust. Bake at 350 for fifteen minutes and then at 275 for another 35 minutes, or until done. Chill. Serves 12. Protein 15.6 g Carbohydrate 6.0 g. Fibre 2.0 g Effective carbohydrate 4.0 g
Note: you can substitute a third package of cream cheese if you don’t like the idea of using tofu. The original Victorian Sampler cheesecake used 3 packages
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