Save the guilt

22-02.-2008, 07:07 PM	#1
rockinrocker Registered User Join Date: Sep 2007 Location: Los Angeles Posts: 7	Save the guilt Now that philadelphia cream cheese has the 1/3 less fat in the tub...what are some interesting/cool recipies you can share?

22-02.-2008, 07:14 PM	#2
mikesbytes Registered User Join Date: Apr 2006 Location: Ashfield, Sydney, NSW, Australia Posts: 1,690	Re: Save the guilt Have they replaced the fat with carbs? __________________ Training Log

23-02.-2008, 05:10 PM	#3
rockinrocker Registered User Join Date: Sep 2007 Location: Los Angeles Posts: 7	Re: Save the guilt If your worried about carbs check out this recipe... New York Style Carb Counter Cheesecake 1/2 cup ground Almonds 3 pkg. (8 oz. each) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 1/2 cup sugar 1/4 cup granulated sugar substitute 1 Tbsp. vanilla 1 cup Sour Cream 4 eggs 1 pt. (2 cups) fresh raspberries PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds. BEAT Neufchatel cheese, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan. BAKE 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

31-03.-2008, 03:50 PM

kspangler

Registered User

Join Date: Feb 2004

Location: Carlisle, Pennsylvania

Posts: 136

Re: Save the guilt

Quote:

Originally Posted by rockinrocker

If your worried about carbs check out this recipe...

New York Style Carb Counter Cheesecake

1/2 cup ground Almonds 3 pkg. (8 oz. each) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 1/2 cup sugar 1/4 cup granulated sugar substitute 1 Tbsp. vanilla 1 cup Sour Cream 4 eggs 1 pt. (2 cups) fresh raspberries

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds. BEAT Neufchatel cheese, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan. BAKE 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

That picture looks wonderful!~

__________________
Keith

03-04.-2008, 12:21 AM	#5
Powerful Pete Registered User Join Date: May 2004 Location: Rome, Italy Posts: 3,307	Re: Save the guilt Just eat the regular stuff and add a few dozen kms to your daily training ride! __________________ De Rosa Planet Campagnolo Per Sempre! PAOLO BETTINI CAMPIONE DEL MONDO x 2!

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