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Re: cheesecake

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I don't know if this actually rates as a cheesecake recipe, but I have this

EVERYDAY!!!!!

1 cup water

1 sm box sugar free jello( I like the wild berry sparkling sf jello the

best)

2 8 oz. pkgs cream cheese

Bring the water to a boil and add the SF jello. I use a wire whisk to mix.

Turn the heat off and add the cream cheese. I use the whisk to " chop " it up.

It looks chunky, but you just continue to mix and it will soon be as creamy

and smooth as pudding. I let it cool alittle and put in the refrigerator to

set. I top it with cool whip and it is wonderful.

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, Here's one I got somewhere,

Cheesecake dessert

3 8oz pks cream cheese

5 pks equal

1 TBSP vanilla

Beat with mixer

Add 1 pint of whipping cream that has been whipped.

16 serv.3grms carb per serving

There was no mention of crust. I have not tried it but thought I'd

pass it on. Sounds good.

Martha

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For Cheesecake: I just whip up 1 cup of heavy cream. Add 1 pack of cream

cheese and 1 pack of knox gelatin. I add koolaid or vanilla or whatever

flavoring you want. Then I beat that all together and divide into individual

cups and refrigerate....Also I use 1/2 cup splenda for sweetener.... I don't

like the baked ones as well...Jean

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In a message dated 10/17/99 12:56:17 PM Eastern Daylight Time,

agilley@... writes:

<< 171/*156*/120 **New number* >>

Alta!!!! You are doing fantastic!!! Keep it up!!!

List Co-Moderator

North Carolina

170/137/125

4/9/99

Low carb Sites

http://members.xoom.com/Shadcat708/LC.html " >Penny's Low Carb Links</

A>

http://members.xoom.com/Shadcat708/LC.html

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That Crystal Light sounds good to me. I'd like the recipe.

Today for lunch I made salmon patties. Just salmon, onion, egg and some

pork rinds to dry it out a little and they were real good.

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Penny, I would love to have the crystal lite cheesecake recipe!

Thanks .

Alta

Spokane, WA

171/*156*/120 **New number**

Re: cheesecake

>From: Shadcat708@...

>

>I have a recipe somewhere of a crystal lite cheesecake. Any one want it?

>

>Hugs

>Penny---Ohio

>173/157/130

>Goal for Oct 31st-----155

>List Co-Moderator---ICQ#51429926

>http://members.xoom.com/Shadcat708/LC.html

>http://www.geocities.com/shadcat708/The__Home.html

>

>>Being Big and Beautiful is a state of mind, Never let anyone tell you

different.

>

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Wendoxia: I make mine different each time but basically the same. I also

count the carbs zealously because when I have too much I stall.....1 pack

cream cheese, 1 cup whipping cream after

whipping the cream add to cream cheese, knox gelatin, Then about 1/2 cup of

splenda. I don't want aspartame which is in sugarfree jellos. There are

studies that say it makes people gain/retain their weight. I quit using it

and lost 3 pounds. I also usually always add vanilla to what ever flavor I

use. Just count all carbs divide into individual cups so you know howmany

you are really getting. Splenda =12 carbs per 1/2 cup. cream 6.6 cream

cheese 8 knox 0 and koolaid 0.....Jean If you use sugarfree jello the

aspartame has carbos....but it is impossible to know how many because they

don't tell you the porpotions to the gelatin....

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Try adding some dillweed to the salmon patties! IT is awesome!

Re: cheesecake

>

>

>That Crystal Light sounds good to me. I'd like the recipe.

>Today for lunch I made salmon patties. Just salmon, onion, egg and some

>pork rinds to dry it out a little and they were real good.

>

>>Being Big and Beautiful is a state of mind, Never let anyone tell you

different.

>

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>Try adding some dillweed to the salmon patties! IT is awesome!

Penny,

I poach Salmon steaks in water with thyme and tarragon. Salmon just

melts in your mouth. I really dislike most fish because of the

smell, but I love Salmon and like Tuna.

Nat Baker

204/192/130 10/6/99 189 by 10/31

Bakers' Little Ranch

Wisconsin

Home Page http://discover-net.net/~nbaker

Farm for Sale http://discover-net.net/~nbaker/farm.html

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>Nat,

>you might talk me back into trying it!! :o) I don't like fishy tasting fish

>though,

>

>Hugs

>Penny---Ohio

I hate fishy-tasting fish too, but I like Salmon & Tuna. Maybe you

could get hubby to order it in a restaurant & taste it. Your salmon

should never smell fishy from a restaurant or fresh market.

I'm not crazy about the bones & skin in the cans, or the fillets but

I like the steaks.

Nat Baker

Bakers' Little Ranch

Central Wisconsin

Home Page http://discover-net.net/~nbaker

Farm for Sale http://discover-net.net/~nbaker/farm.html

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