This Doesn't Last Long~

If you like chocolate and peanut butter,
here's a recipe for some sugar-free yumminess...

it doesn't last long around here...

or anywhere I take it...

ENJOY!

Four Layer Chocolate Pie

I combined two recipes to make this, so technically, I guess the recipe could be called:

Donna's 4-Layer Chocolate Pie

Layer 1:

1/2 cup chunky peanut butter

1/3 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs (about 24 squares)

1/2 cup sugar (I used Splenda)

In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into a greased 9 x 13 inch pan. I usually set my dish in the fridge to harden a little while I fix the next layer.

Layer 2:

1 block of cream cheese (8 ounces), light variety is fine

1 cup sugar (I used Splenda)

1 cup of whipped topping--of a large size (12 ounce) carton--save the rest for the last layer

Cream the sugar and cream cheese together until nice and smooth. Add whipped topping and mix well. Carefully spread this layer on the graham cracker crust. (I had to be very gentle so as not to disturb the bottom layer.)

Layer 3:

2 small boxes of instant sugar-free chocolate pudding

3 1/2 cups milk

Whip the pudding and milk until thick. Spread on cream cheese layer.

Layer 4:

whipped topping

Spread the remaining whipping topping on the pudding layer. Cover with foil and chill well before serving. 

A Sensible Snack

Yummy, healthier alternative to potato chips!

Low Carb Cheesecake

Dieting? I must confess, I am not good at dieting! I have tried many, but failed every time! I don't have much will power...so, in an effort to lose weight, I've decided to make a lifestyle change! And it's working much better! :)

The "plan" that works well for me is the South Beach Diet. I really like the fact that I'm not cutting out entire food groups. I am eating healthier foods. Because I was nursing, I was unable to start with Phase 1. I began this journey with Phase 2, and since June, I have lost 22 pounds!!!

However, I LOVE DESSERT! What's a girl to do? Go sugar-free, of course! There are so many yummy desserts...one just needs to "Google" sugar-free dessert and you'll find hundreds of recipes. One of Hubbie and I's favorites is the following recipe for cheesecake. I found it on dlife website. I hope you have a great Tuesday, and if you're dieting, I hope you do well today!


Sugar-Free Cheesecake

cooking spray
4 eggs, separated
2 egg whites
1/2 cup granulated Splenda
1 teaspoon lemon juice
1 pinch salt
3 cups cream cheese (light variety is fine)

Topping:
1/3 cup sour cream
2 tablespoons Splenda
2 teaspoons vanilla

Directions:

• Preheat oven to 400 degrees F.
• Line the bottom of a 9 inch springform pan with baking paper and spray with cooking spray or grease with butter.
• Separate eggs and beat the egg whites with the salt until stiff.
• In a separate bowl, beat together the Splenda and 4 egg yolks until thick. Add the lemon juice and mix well.
• With the mixer on low/medium setting, beat in the cream cheese, a little at a time, until nice and fluffy.
• Add a small amount of the eggs whites and mix in gently.
• Gently fold the cream cheese mixture in to the remaining egg whites.
• Pour the mixture into the pan. Give it a little shake to make it level.
• Bake for 10 minutes at 400 degrees; reduce temperature to 300 degrees F and bake for another 40 minutes.
• When the top of the cheesecake is set, turn off the oven and keep the oven door closed. Allow the cheesecake to cool for another hour in the oven. Remove the cheesecake from the oven and allow it to finish cooling on a wire rack.
• Whisk together the topping ingredients and spread on top of the cheesecake.
• Refrigerate until serving time.
• Delicious with cherry pie filling. ;)
• This recipe will make 12 servings.