
 ~ Cranberry-Pecan Tassies ~
> 1 3oz.pg cream cheese, softened
> 1/2 cup butter,softened
> 1 cup Almond flour
> 1 egg
> 1 Tbsp Brown sugar twin+ Splenda to make 3/4 cup total sweetener
> 1 tsp vanilla
> 1/3 cup finely chopped cranberries
> 3 tablespoons chopped pecans
>
> In a mixing bowl combine cream cheese and butter, stir in flour. If
desired,
> cover and chill one hour. Shape into 22-24 balls; place in ungreased 
1-3/4
> inch muffin pans. Press dough evenly against bottom and sides of each
muffin
> cup.
> In a small mixing bowl beat together egg, sweeteners, vanilla and 
salt
till
> smooth. Stir in cranberries and pecans. Spoon into pastry-lined 
muffin
cups.
> Bake in 325 degree oven for 30 minutes or till pastry is goldenbrown. 
Cool
> in pans on wire racks 5 minutes. Remove from pans by loosening with 
tip of
> knife around the edge.
>


FUNNEL CAKES  From Diana Lee's "Baking LC BREAD & BREAKFAST" cookbook 
  3 TBSP WATER
  2 EGGS
  2 TBSP HEAVY CREAM
  1 TBSP OIL
  1 CUP VANILLA WHEY PROTEIN
  1 TBSP BAKING POWDER
  1/3 C SPLENDA

  PREHEAT OIL TO 375.
  COMBINE WATER, EGGS, CREAM AND OIL; MIX.
  THEN MIX IN WHEY PROTEIN POWDER, BAKING POWDER, AND SPLENDA.
  POUR MIXTURE THROUGH A FUNNEL, GOING BACK AND FORTH, INTO HOT OIL.
  IF TOO THICK TO GO THROUGH THE FUNNEL, ADD MORE WATER.
  DON'T OVERLOAD FRYER SO IT HAS ROOM TO FLOAT.
  COOK TO GOLDEN BROWN, DRAIN ON PAPER TOWEL.
  IF YOU WISH, YOU CAN SPRINKLE WITH SPLENDA.
  TOTAL RECIPE: 21 GM CARBOHYDRATES, 2 GM FIBER, 93 GM PROTEIN
  < the end>

  I have not made this one.  Diana likes to cook with vanilla whey 
protein and 
  I do mine with a soy or soy/whey blend.


Cheese Puffs     

1 pkg. (3 oz.) cream cheese (good with pepper cheese, too)
1/4 lb. sharp cheddar cheese
1 stick butter
2 egg whites, stiffly beaten
Pork rinds
Cayenne (if you like a bit of bite)

Melt cream cheese, cheddar cheese and butter, gently. 
Use double boiler or microwave, just to melted stage, to blend 
together.
Fold cheese mixture into stiff egg whites. Dip pork rinds. 
Let stand in refrigerator overnight.... to soften rinds... for a softer 
crunch!
Bake the puffs in a slow oven, 250 degrees, for an hour, or until 
crisp. 
The texture comes out like a cookie... like cheesy puffy... cheetos? 
<g> 
Store in an airtight container.... or ziploc baggie.
-----
cream cheese - 3g carb
cheddar cheese - 4g carb
egg whites - 0.6g carb
Total carbohydrates : 7.6 


Chocolate Chip Cookies 
 
Chef: Jim Lippincott 
 
1/3 cup shortening
 cup Splenda
1 egg, beaten
1 cup Carbsense Buttermilk Pancake Mix
1 teaspoon soda
pinch of salt
1 teaspoon vanilla
 cup semi-sweet chocolate chips 
 
Cream shortening. Add sugar, cream. Add egg. Add Dry ingredients and 
stir into mixture. Add vanilla and chocolate chips. Mix well. Place 
teaspoonfuls about 2" apart on a lightly greased baking sheet. Bake 
10-12 minutes at 350 degrees. 
 
Yield: 24 cookies.  
 
Net Carbs: About 4 grams per cookie.


Cheese cake #2

1-8oz blocks cream cheese, softened
16 packets of Equal or Splenda
1 cup sour cream
1.5 TBS vanilla (can use lemon or almond but not as much)
3 eggs

Preheat oven to about 335 degrees (ovenS vary, can go up to 350).  Fill 
9 x
13 pan with an inch or two of water. Spray 8 x 6 glass pan with Pam. 
Place
glass pan in water pan. Water should come up about 1/2 on the glass.

Add all to blender. Blend until well mixed and liquified. Pur into 
glass pan


Place in oven for 1 hour. After hour, shut off oven, leaving cheesecake 
in
oven for 1 more hour. Remove and cool. Refrigerate. Makes about 8 
portions.
Can top with Whipped Cream





Low Carb Key Lime Pie

1 package sugar-free lime Jello (small package)
2 tbsp. lime juice (optional)
1/3 cup boiling water
1/3 cup cold water
2 8-oz packages cream cheese, softened
1/2 cup heavy cream
1-2 tsp. Splenda, Maltitol or whatever sweetener you prefer( or 1 
package
sweetener)**
1 tsp. coconut extract
1 cup pecans or almonds, ground (I used 1 cup pecan flour)
1 tbsp. butter

Melt butter in a small bowl. Add ground nuts, sweetener and half the 
coconut
extract.

Press into the bottom of a pie pan reserving 2tbsp. Spread all over 
bottom
of
pan and put in fridge to chill.

In a small bowl whip the heavy cream until peaks form. Set aside.

While it is being whipped you can bring water to boil.

Mix the jello with 1/3 cup boiling water until all the gelatin has
dissolved.
Then add cold water and stir. Add the remaining coconut extract. **I
added
2 teaspoons sweetener to this at this point because I like the pie a 
little
sweeter than the original.

In a large bowl slowly add in the cream cheese and continue to beat 
with a
mixer at slow speed.

Once all cream cheese is added beat at high speed until smooth.

Then using low speed blend in the whipped cream. Using spatula 
scrape into
the pie pan and spread around. Sprinkle remaining nuts on top.

Chill for at least 2 hours so jello can set. Once set I slice the 
pie and
then place the whole dish in the freezer for a couple hours. Once 
frozen I
take
each slice and place in a baggy and store in freezer as individual 
slices. I
then remove one a few hours and place it in the fridge before I want 
to eat
it.
If the pie is still not sweet enough for your tastes add a little 
whip cream
to it but remember to add the carbs to the total.

Entire recipe has 44g carbohydrates and 10g fibre and should serve 6-
8. I
cut
the slices pretty small and easily get 10 slices to freeze. This is 
the
carb
count for the original recipe. Recount the carbs for yourself with 
your own
modifications.



 
Chocolate Peanut Butter Cookies
 
3/4 c Atkins bake mix
1 Tbs cocoa powder
1 1/2 tsp baking powder
12 packets sugar substitute
1/3 c unsweetened peanut butter
1/2 c heavy cream
2 eggs, beaten
1 tsp vanilla extract
 
1.  Heat oven to 375F.  Whisk dry ingredients in a bowl.  Mix peanut 
butter, cream, egg, and vanilla extract until smooth.  Add to bake 
mix mixture; stir until blended.
 
2.  Drop dough by tablespoonfuls onto greased baking sheets.  Smooth 
dough with fingertips and press cookies with the back of a fork to 
flatten.  Bake 8-10 minutes, until browned.  Cool on sheets 1 minute 
before transferring to wire racks to cool completely.




Chocolate Pecan Shortbread Drops
 
2 sticks unsalted butter, softened to room temperature
10 packets sugar substitute
1 egg
1 tsp vanilla extract
1/2 c pecans, finely chopped
1 c Atkins bake mix
2 Tbs unsweetened cocoa powder
 
1.  Heat oven to 325F.  With an electric mixer, beat butter and sugar 
substitute until fluffy.  Beat in egg and extract.  Beat in bake mix 
and cocoa powder.  Mix in pecans with a spoon.
 
2.  Drop dough by heaping teaspoonfuls onto baking sheets.  Bake 14 
minutes, until set.  Cool on sheets for 1 minute before transferring 
to wire racks to cool completely.



Double Layer Pumpkin Cheesecake
* Denotes modifications of Myra's New York-style Cheesecake recipe as
made by Nikita

Crust:

1 1/4 cups finely ground almonds
* Sweetener equal to 2 tablespoons sugar
* 3 tablespoons butter, melted
* 1/2 teaspoon xanthan gum

Topping (* omitted):

Filling:
3 packages (8 oz. each) cream cheese, softened
* Sweetener equivalent to 1 1/2 cups sugar 
4 eggs
1 teaspoon vanilla
* 1 cup canned pumpkin
* 1 1/2 teaspoons cinnamon
* 1/4 teaspoon nutmeg
* 1/8 teaspoon cloves

In a bowl, combine the almonds , 2 tablespoons sweetener and xanthan
gum. Stir in melted butter, mixing until combined. Press into bottom
of a 9-inch springform pan. 
* Bake at 350F for 5 minutes.

In a large bowl, beat the cream cheese and 1 1/2 cups sweetener until 
fluffy. Add the eggs, one at a time, blending well after each 
addition. Blend in the remaining 1 teaspoon vanilla. 

* Combine pumpkin, cinnamon, nutmeg, & cloves. Stir in 2 cups of
filling mixture.

* Pour the remaining plain cream cheese mixture into the springform
pan. Spoon pumpkin mixture over plain mixture and spread to edge of
pan. Bake at 350 degrees for 60 minutes, or until a knife inserted
halfway between the edge and center comes clean.

Remove cake from oven, allow to cool to room temperature (cake will
settle in the pan). Slide a knife around the edge of the cake to
loosen it, then remove the springform ring. Keep chilled in the
refrigerator. 

Makes 16 servings. I haven't worked out a carb count for this
variation.





Recipe Name: Libby's (Low Carb) Pumpkin Pie

Occasion: Thanksgiving 
Effort: Easy 

Ingredients: 
1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
3/4 cup splenda or artificial sweetener
3/4 cup heavy whipping cream
3/4 cup water
2 eggs  
 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves  
 

How to Prepare:
 
Directions 
1 Preheat oven to 425 F. 
2 Combine A.S., salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and A.S.-spice mixture. Gradually stir in heavy cream and water. Pour into pie shell. 
3 Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 

Since there are various pie crust recipes around depending on phase you are in, use pie crust of choice or none at all for this recipe.  




REESES CUPS from Dyans Low Carb Recipes

> 2 T butter

> 1/3 c chunky (or plain) peanut butter

> 1 oz unsweetened chocolate

> 1/3 c ricotta

> 10 pkts Splenda

> 1 t vanilla


> Melt butter, peanut butter and chocolate in microwave. Cool slightly,

> then add ricotta, sweetener and vanilla. Spoon onto wax paper and

> refrigerate.


> Total: 34 carb, 7 fiber (27 NET carbs) 1052 Calories, 88 fat, 36

> protein.

> Serves 22 @ 1.2 carb, 48 Calories, 4 fat, 2 protein



Chocolate Fudge

       2 squares bakers chocolate

       3 Tbsp butter

            melt in pan

    Add  1/4 cup Hersheys cocoa

    Add  1/2 cup Splenda

    3 oz  cream cheese

Stir until cream cheese is well mixed and then place in small buttered

dish. Cover and place in fridge. There are 28 carbs for all of this so

cut into small pieces. Nice treat.


Cream Cheese Fudge

16 ounces cream cheese, softened

2 ounces unsweetened chocolate squares, melted

and cooled

1/2 cups sugar substitute (aspartame sweetener)

1 teaspoon vanilla extract

1/2 cup chopped pecans



In a small mixing bowl, beat the cream cheese,

chocolate, sweetener and vanilla until smooth.

Stir in pecans. Pour into 8-inch square baking pan lined

With foil. Cover and refrigerate overnight. Cut into

16 squares. Serve chilled.


One serving = 5 grams carbohydrate & 3 grams
protein




Cream Cheese Sugar Cookies
 
  
  1                cup  Splenda
  1                cup  butter
  3             ounces  cream cheese
     1/2      teaspoon  salt
     1/2      teaspoon  almond extract
     1/2      teaspoon  vanilla extract
  1                     egg yolk
  1 1/4           cups  almond powder -- same as flour
 
In a large bowl, combine the sugar, butter, cream cheese, salt, almond 
and
vanilla extracts, and egg yolk. Beat until smooth. Stir in almond flour
until well blended. Chill the dough for 8 hours, or overnight.
 
Preheat oven to 375 degrees F (190 degrees C).
 
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 
inch
thickness, refrigerating remaining dough until ready to use. Cut into
desired shapes with lightly floured cookie cutters. Place 1 inch apart 
on
ungreased cookie sheets. Leave cookies plain for frosting, or brush 
with
slightly beaten egg white and sprinkle with maltitol or erythritol.
 
Bake for 7 to 10 minutes in the preheated oven, or until light and 
golden
brown. Cool cookies completely before frosting. If using a sugarfree
frosting (Cream cheese, artifical sweetner, vanilla, and a touch of 
cream)
, don't forget to add the carbs.
 



Spiced Holiday Nuts

1 lb shelled nut halves (walnuts, pecans etc.)
1/2 cup water
1 cup Splenda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 tsp fresh grated orange rind

People can't stop eating these and you will surely get requests for 
the So simple, but so delicious. I make these for gift giving and 
also put a bowl of these sweet spicy nuts out when company comes. 
Simply place all ingredients
in a heavy-duty skillet or electric fry pan and heat on Medium heat 
until mixture boils. 
Stir constantly (to prevent burning of nuts!) until nuts are well 
coated and liquid is absorbed. This takes about 10 minutes. Then 
turn out onto brown paper.
Separate  nuts if needed. When completely cool store air tight in a 
covered jar.

----------------

#1 - Pecan halves, splenda, cinnamon and melted butter in a 350 
degree oven for about 10 minutes. (see below..recipe with egg sounds 
better)
#2 - Presidential Glazed Almonds (sorry, don't know source). 
1/3 cup butter
2 each egg white, room temperature
1 pinch salt
1/4 cup splenda (bulk - more or less to taste)
3 cups almonds
4 teaspoons cinnamon
Preheat oven to 325. Place butter on 15 1/2 x 10 1/2 inch jelly roll 
pan (with sides). Place in oven to melt butter, about 7 minutes. 
Meanwhile, beat egg whites until frothy. Gradually add splenda, 
beating to stiff peaks. Gently fold in almonds and cinnamon. Pour 
almond mixture into jellyroll pan, toss with butter. 
Bake 40 minutes, tossing every 10 minutes, until almonds are crisp. 
Serve warm or at room temperature. Store cooled in air-tight 
containers up to two weeks. 
#3 - "Kibbles and Bits" ("legality" depends on program ...)
1/2 cup kellogg's All-Bran with Extra Fiber (20 grams of carbs per 
serving, but 13 grams is Fiber, zero sugar grams).
nuts of your choice (I used chopped pecans).
butter
cinnamon
unsweetened coconut
artificial sweetener of your choice (powdered).
Melt butter. Mix all ingredients, spread on cookie sheet. Bake at 
350 for maybe 10 minutes or so, stirring once to mix it all up.

SPICED NUTS 
1 egg white - beaten (just with a fork)
2 C. nuts (I mix walnuts and pecans)
1/3 c. Splenda
2 t. cinnamon 
Mix egg and nuts. Mix Splenda and cinnamon.
Sprinkle nuts with Splenda mixture. Spread nuts on parchment lined 
cookie sheet. -Bake at 300* for 30 mins. No need to stir. 
-------------------------------

This is good for Thanksgiving & Christmas.

Spiced Pecans

1 cup Splenda
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cumin
1/2 tsp cloves
1/4 tsp nutmeg
1/8 tsp cayenne pepper
4 cups pecan halves
2 egg whites, slightly beaten

Directions

Preheat oven to 300 degree. In a bowl, combine Splenda, cinnamon, 
allspice, cumin, cloves, nutmeg and cayenne pepper, and set aside. 
In another bowl, combine pecans and egg whites until nuts are well-
coated.

Tos nuts in dry ingredients and spread on a foil lined baking pan. 
Bake for 20 minutes; toss and bake for about 10 minutes more. Let 
cool and store in airtight container.

The type of nuts can be mixed to your preference - almonds, 
macadamias, peanuts, pecans.

-------------------------------

Pecan Pralines Jenas Microwave

Being a Southern Girl, having a praline is a real treat. I bet you 
didn't know it could be a pretty darn good Atkings/Low Carb treat, 
too! Nuts (Pecans), heavy cream, butter, erythritol and maltitol, a 
little vanilla, a microwave and 13 minutes are just about all you 
need. This is a real winner, check it out. And, yes, you have to use 
erythritol and maltitol.

Jena

Jena's Microwave Pecan Pralines - Low Carb - Jena Buttimer

1/4 cup maltitol
3/4 cup erythritol
1/2 cup heavy cream
1 cup pecan halves
1 Tablespoon butter
1/2 teaspoon vanilla

1. Put sweeteners and heavy cream in large microwave safe bowl. 
Microwave on high for 13 minutes.

2. Add Pecans, butter, and vanilla. Stir well.

3. Have ready a baking sheet covered with waxed paper or 
lightly buttered foil. spoon 9 pralines onto baking sheet. Let cool, 
put in fridge until crystalized.

For those of you who have never had these, they are supposed to have 
sugar "crystals" in them, rather than be hard like toffee.

Servings: 9
Per Serving (excluding unknown items): 137 Calories; 14g Fat (89.3% 
calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 
22mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 3 Fat.




Here's one from the Atkins recipes:
4 egg whites, room temperature
1 1/2 cups granular sugar substitute
1/2 teaspoon coconut extract
3 cups grated unsweetened coconut - (abt 8 oz)

1.	Heat oven to 325 degrees.  Grease 2 baking sheets and dust 
with Atkins Bake Mix.

2.	With an electric mixer on medium speed, beat egg whites on 
low until medium peaks form; gradually beat in sugar substitute and 
coconut extract; continue beating until stiff peaks form.

3.	Fold in coconut.  Drop walnut sized mounds of mixture onto 
prepared baking sheets.  Shape into little pyramids with wet 
fingertips.

4.	Bake 12 minutes; cool on sheets 1 minute then carefully 
transfer to wire racks to cool completely.

5.	This recipe yields 30 cookies.

6.	Carbohydrates: 3 grams 
Net Carbs: 1.5 grams 
Fiber: 1.5 grams 
Protein: 1 grams 
Fat: 5 grams 
Calories: 59

7.	Comments:  Make these a day or two ahead and store in a 
metal cookie tin.  Unsweetened coconut is available in health food 
stores.



Jamie’s Coconut Macaroons 

(adapted from an ancient Betty Crocker cookbook) 

1/2 cup egg whites (I used 3 jumbo, probably 4 large) 
Sweetener equivalent to 1 1/4 cups sugar (30 packets) 
1/4 tsp. salt 
1/2 tsp. vanilla extract 
2 1/2 cups unsweetened moist shredded coconut 


Beat egg whites until fluffy but not stiff.  Stir in sweetener, salt, vanilla.  Blend in coconut. I used a measuring tablespoon to form the cookies. Recipe makes about 30 cookies. Bake at 325 about 15 to 20 minutes, or until lightly browned. Per cookie (30 cookies): about .6g protein, 2g carb, 29 cal 

Notes:  I've seen unsweetened coconut either in the frozen fruit area, or in bulk bins, but never in the regular baking aisle.  Mine from the bulk bins is pretty dry, and the first time I made the recipe, it came out rather dry, so when I made my second batch, I mixed the 2 1/2 cups of dry coconut with about 1/2 cup water and let it sit in the fridge a little while before making the recipe. 


Chocolate Peanut Butter Balls 

Ingredients

3/4 Cup peanut butter 
1 1/2 ounces baking chocolate 
3 tablespoons butter 
5 tablespoons heavy cream 
1/2 teaspoon vanilla 
1/2 cup splenda 

Place peanut butter in freezer for at least a half hour. Remove and 
roll into 
balls (abut the size of Whoppers) This can get a little messy! Return 
balls 
to freezer while making the chocolate. 

Melt chocolate and butter together over low heat. Remove from heat. 
(Important! Otherwise butter can separate from chocolate!) Add cream, 
vanilla and 
Splenda. Take balls from freezer and dip into chocolate until well 
coated. Place on 
wax paper. Return to freezer and chill at least 30 minutes. Store in 
ziplock 
bag in freezer.

Makes about 40 balls at 1g per ball.


CiCi's CheeseCake Cookies

Ingredients:
1 pkg cream cheese, softened (8 gr)1 egg1/2 tsp vanilla 
   3/4 cup Splenda (18gr)a VERY few grains of salt, like 10 or so

How to Prepare: 
Beat softened cream cheese with the egg, add the vanilla, salt grains 
and 
Splenda. Drop by spoonfuls onto a lined, sprayed cookie sheet. Bake at 
350 until 
the edges are browned-about 12 min. They will puff, then fall, when 
they begin 
to wrinkle on the top, they are ready. Remove from cookie sheet and 
place 
onto cooling racks. Try not to eat as you cook since you won't get a 
good carb 
count (unless you count as you eat...who can stop w/just one?) IF you 
have any 
leftover, store in an airtight container.


Sugar Free Chocolate Pecan Fudge 

16 oz Cream cheese, softened
1/2 c splenda
1/2 c Chopped pecans
2 squares unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract

How to Prepare:

In a small mixing bowl, beat the cream cheese,
chocolate, sweetener and vanilla until smooth. Stir in
pecans. Pour into 8-inch square baking pan lined with
foil. Cover and refrigerate overnight. Cut into 16
squares. Serve chilled.



chocolate sauce
I melted the unsweetened choc. slowly in one pan, while heating up the 
heavy cream & Splenda in another.  Once the Splenda was totally 
disolved and the cream heated thouroughly, I sloooooooowly stired the cream 
mixture into the melted choc.  At first, it became really thick and hard 
to stir, then bit by bit, it creamed out into a great, smooth chocolaty 
sauce. 

 I used 2 squares chocolate, 1 1/2 to 1 3/4 cups cream, 10 packets of 
Splenda and about a tsp. of real vanilla extract.




Chocolate Coconut Dream Candies

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Candy                           Carbs 01-05
                 Low Carb

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              ounce  unsweetened baking chocolate -- (2 squares)
   2        tablespoons  butter
   2        tablespoons  heavy cream
      1/2      teaspoon  vanilla
   3        tablespoons  splenda granular
   1           teaspoon  splenda granular -- (or sub 5 pkts for all 
splenda)
      1/3           cup  unsweetened coconut meat -- shredded
      1/4           cup  sliced almonds -- (to 1/3 cup)



Melt butter and chocolate together, mix well.

Add in vanilla, heavy cream, and sugar substitute, mix until smooth.

Add in coconut and almonds; mix well.

Drop by spoonfuls onto a plate. Chill for at least an hour before 
eating so
you can pick them up.

Source:
   "low-carb-recipe-exchange@yahoogroups.com2002"
Yield:
   "10 pieces, small"
                                     - - - - - - - - - - - - - - - - - 
- -

Per Serving (excluding unknown items): 85 Calories; 9g Fat (82.6% 
calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 10mg 
Cholesterol;
26mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 
Non-Fat
Milk; 1 1/2 Fat.

NOTES : Melissa's Notes: This was very good; however it wasn't very 
coconut
tasting.  Next time might want to increase the coconut, add coconut 
extract,
or perhaps even soak the coconut in the heavy cream to wetten it up a 
bit (I
used dessicated dried coconut shreds).




Carol's Gourmet Fudgy Brownies
It's really good, just be sure not to over bake.

8 ounces cream cheese
2 tablespoons Splenda
1 egg

Brownies

1 cup butter
1 1/4 cups Splenda
4 ounces unsweetened baker's chocolate
2 teaspoons vanilla
4 large eggs
1 cup ground almonds
1/2 teaspoon baking powder
dash salt

Preheat oven to 350 degrees F. Spray a 9 X 13 pan with
cooking spray. In a small bowl, beat cream cheese and 1/4
cup Splenda until smooth, add the egg and mix well. Set
aside. In a large saucepan, melt the butter and chocolate
over very low heat, stirring constantly. Remove from heat
and cool slightly. Stir in the Splenda and vanilla. Add the
eggs, one at a time, beating well after each addition. Stir
in the ground almonds, baking powder and salt. Mix
well. Spread the chocolate mixture into the prepared pan.
Carefully spoon the cream cheese mixture over the brownie
base. Lightly swirl the cream cheese to make a pattern. Bake
for approximately 24 minutes or until set. Test with a
toothpick for doneness. Cool completely, then cut into
squares.







