I haven't taken any pic's this week but I made a new dessert. Cheesecake dibs. They were very good. I even took some to work to share with the ladies. How can anyone not like cheesecake covered in dark chocolate! Since the kids are spending a few weeks with their Dad me and the Hubby have been eating salads, burgers and steaks. I think I try new recipes more with the kids so they don't get bored. I am coming up on some more vacation time here soon so I am sure I will be trying out a lot of new recipes and posting them. I plan on buying that ice cream maker too!
Here are the cheesecake Dibs , I didn't go with her coating.. I went with dark chocolate and just dipped them. She used a special silicone pan. I used my mini cupcake pan , cooled them and then put them in the freezer then cut them into bite sized pieces and dipped and put them back in the freezer to store them.
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| Photo from http://247lowcarbdiner.blogspot.com |
Cheesecake Dibs - http://247lowcarbdiner.blogspot.com
16 ounces cream cheese
2 eggs
1/2 cup sour cream - Sure you could use greek yogurt
3/4 cup powdered erythritol - I used Stevia
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1/2 cup coconut oil
3 Tablespoons cocoa powder
1/4 cup powdered erythritol (or to taste with any combination of sweeteners)
Bring cream cheese to room temperature. Beat cream cheese and eggs. Add in sour cream and sweetener. Poor into special baking mold or use mini muffin cups. Bake for 15-20 minutes at 325 degrees.
Remove from oven and let cool. Place in the freezer for at least 2 hours. When ready to dip, first prepare chocolate coating. In a ceramic mug or small bowl, melt coconut oil and then stir in cocoa powder and sweetener. Remove the frozen cheesecakes from their pan. Using tongs, dip each frozen bite into melted chocolate mixture. Set on foil to firm up. Eat frozen for an ice creamlike treat, or eat chilled for a cheesecake treat. Either way is great! My tray makes two batches, or 48 dibs.
16 ounces cream cheese
2 eggs
1/2 cup sour cream - Sure you could use greek yogurt
3/4 cup powdered erythritol - I used Stevia
**************
1/2 cup coconut oil
3 Tablespoons cocoa powder
1/4 cup powdered erythritol (or to taste with any combination of sweeteners)
Bring cream cheese to room temperature. Beat cream cheese and eggs. Add in sour cream and sweetener. Poor into special baking mold or use mini muffin cups. Bake for 15-20 minutes at 325 degrees.
Remove from oven and let cool. Place in the freezer for at least 2 hours. When ready to dip, first prepare chocolate coating. In a ceramic mug or small bowl, melt coconut oil and then stir in cocoa powder and sweetener. Remove the frozen cheesecakes from their pan. Using tongs, dip each frozen bite into melted chocolate mixture. Set on foil to firm up. Eat frozen for an ice creamlike treat, or eat chilled for a cheesecake treat. Either way is great! My tray makes two batches, or 48 dibs.
