Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenLow_carb - Dessert - Blackbottom Mockahlua Cheesecake
Famous Authors (View All Authors)
Low_carb - Dessert -  Blackbottom Mockahlua Cheesecake Post by :watchman Category :Learning Kitchen Author :Unknown Date :February 2012 Read :867

Click below to download : Low_carb - Dessert - Blackbottom Mockahlua Cheesecake (Format : PDF)

Low_carb - Dessert - Blackbottom Mockahlua Cheesecake

1 1/2 cups almonds
1/4 cup vanilla whey protein powder
1/4 cup butter -- melted

Blackbottom Layer:
3 sugar-free dark chocolate bars -- about 1.5 ounces
1/4 cup heavy cream

Mockahlua Filling:
1 pkg cream cheese -- (3 oz) softened (3 to 8)
3/4 cup Splenda
3/4 cup sour cream
1 tablespoon vanilla
4 eggs
1/3 cup Mockahlua

For Crust: Using a food processor with the S-blade in place, grind the almonds fine. Add the protein powder, and pulse two or three times to blend. Add the butter, and pulse 2-3 more times. Turn into a springform pan that has been sprayed with non-stick cooking spray. Press firmly and evenly into bottom of pan, and just far enough up at the sides to cover the seam at the bottom of the pan. Bake for 10-12 minutes, or until lightly golden. Cool.

For black bottom layer: Over lowest possible heat melt the chocolate bars - if you have a heat diffuser or a double boiler, use it; chocolate burns easily. When chocolate is melted, stir in cream, blending well. Pour over crust, and spread evenly.

Preheat oven to 325 (or let it cool off to 325!)

Preheat oven to 350°F.

For Mockahlua Filling In large bowl, using electric mixer, beat the cream cheese until smooth, scraping down the sides of the bowl often. Next beat in the Splenda and the sour cream, and mix well. Beat in the vanilla, and then the eggs, one by one, beating until very smooth and creamy. Finally, beat in the Mockahlua, and mix well. Pour into the crust you've already coated with chocolate. Place in oven, and on the oven rack below or on the floor of the oven place a pie pan of water. Bake for 1 hour. Cool in pan on wire rack. Chill well before serving.
If you like this book please share to your friends :

Low_carb - Dessert -  Chocolate Truffle Cake Low_carb - Dessert - Chocolate Truffle Cake

Low_carb - Dessert -  Chocolate Truffle Cake
6 ounces bittersweet chocolate -- coarsely chopped 3/4 cup Splenda 1 teaspoon espresso coffee powder 1 pinch salt 6 tablespoons boiling water 12 tablespoons butter -- room temperature 3 large eggs -- room temperature 1 1/2 teaspoons Vanilla extract Topping: 1 tablespoon Sugar-free sweetened whipped cream 1 teaspoon DaVinci Raspberry syrup -- optional 2 Fresh raspberries -- (to 3) Preheat oven to 350° F. Grease a 6-1/2" springform pan. Line bottom with round-cut parchment or wax paper and grease paper. Combine chocolate, Splenda, espresso powder and salt in food processor and process until finely ground. With the machine running, add the

Low_carb - Chicken -  Spicy Chicken Thighs Low_carb - Chicken - Spicy Chicken Thighs

Low_carb - Chicken -  Spicy Chicken Thighs
Makes: 4 chicken thighs (4 servings) 4 medium to large skinless chicken thighs (1-1/2 pounds) 1 (8-ounce) container plain low-fat yogurt 1/4 cup hot salsa or picante sauce 1 tablespoon curry powder 1 teaspoon ground cumin Place the chicken in a glass dish. In a small bowl, combine the yogurt, salsa, curry powder, and cumin. Pour over the chicken, turning to coat. Cover and refrigerate at least 6 hours or up to 24 hours. Heat the oven to 375 degrees F. Transfer the chicken and sauce to an oven proof dish prepared with nonstick pan spray. Bake, uncovered, 40 to