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PEACHES0199
2/12/07 12:17 A
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| those recipies sound supper yummy
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GRANT_ME_WINGS
2/11/07 5:02 P
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| Trader Joe's has frozen strawberries that look like they are made in a similar way (might be ricotta rather than cream cheese). Very yummy, but making it fresh would surely taste even yummier!
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| Oh Candy, those sound delicious! I think I'll make those for the next 'food day' at work.
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CANDYHEARTS38
2/10/07 11:28 P
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Try this, I got this from Shape magazine, I love making them and people love them!!!
Cheesecake Stuffed Stawberries
24 large strawberries
4 ounces light cream cheese
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Slice off the stem end of each strawberry. Use a knife to scoop out a little bit of each berry to make a hole in the center. Set aside.
Combine cream cheese, sugar and vanilla in a small bowl.
Fill each strawberry with the mixture, mounding a bit of the mixture on the top of the strawberry.
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GRANT_ME_WINGS
2/10/07 11:00 P
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Cool whip has air in it, and beating it in the blender will take the air out of it and turn it into nasty liquidy stuff... so reserve that for garnishing.
I personally would take the strawberries and puree them, then heat them a little with some sugar to make a kinda syrupy stuff, and then swirl that in with the cheesecake pudding stuff, so you'd have sweet red swirls in the cheesecake. (Pour half of the white cheesecake body into crust, add the strawberry mixture, add the other half of the cheesecake stuff and then swirl with a knife until it looks pretty.)
I'd let that set and then put a dollop of cool whip in 8-10 evenly spaced places around the outside of the cake, then top each dollop with half a fresh strawberry.
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sorry that is way off. I meant 1/8 cup of splenda.
and each tsp of splenda has about 1-2 calories.
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| I might use less milk than the pudding mix called for, too, just to make it thicker. Also, did you know that splenda does have calories? It just doesn't have enough in the serving size that they have to admit it on the packaging, but it's something like 96 calories a cup- still a lot better than sugar, but just so you know...
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| I would put the cool whip on top because if you put it in, it will take it back to being more like pudding instead of cheese cake, which you are adding the cream cheese to get away from.
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I don't believe you would even need the pudding mix.
I used to make a cheesecake recipe of just fat-free cool whip and fat free cream cheese and a 1/2 cup of splenda.
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DONNASUE316
2/9/07 11:42 A
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| Okay, I bought in the store the other day 2 packages of sugar free cheescake pudding, a pre-made shortbread crust, 8 oz fat free cream cheese,fat free cool whip and a package of frozen strawberries. If you were using this to make a strawberry cheesecake how would you use it. My idea is to mix the pudding w/the milk in my Magic Bullet blender along with the cream cheese, and then add sliced strawberries and pour into my crust. I could either top off with cool whip or also add my cool whip to the pudding mixture in my blender. Any thoughts?
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