It’s blog night Thursday and we have our very famous friend, Helen, here with us tonight and we finished the cheesecake tarts while we ate our whole wheat pizza that I was testing out on her. We haven’t the cheesecake yet but I’m actually looking forward to it. The batter tasted just about right, not quite like sugar, but not really, really chemical-tasting either. And I think they turned out quite festive looking!! I hope that some of you choose to make these for your holiday celebration. I mean, not everyone is on the Dukan and anyone on it can have them plain (Attack or Cruise), season the batter with different extracts, or put fresh fruit on them (Consolidation). Happy 4th of July everyone. I will be posting this weekend, probably only once a day, but I hope everyone enjoys their weekend and is safe.
2 8oz pkgs 1/3 less fat cream cheese, room temperature
2 t liquid Stevia (real recipe calls for 1 cup of sugar)
1 t vanilla
1 t lemon juice
1 egg and 1/2 cup egg substitute
12 whole wheat cookies or 12 1 1/2-inch oat bran flatbread rounds (real recipe calls for 12 vanilla wafers)
1 can of your favorite canned pie filling (blueberry, cherry, apple), or fresh fruit
Beat cream cheese with hand-held mixer until creamy. Add sugar and vanilla and beat well. Add 1 egg at a time, beating well. Put paper liner in muffin tin and place one vanilla wafer, flat side down, in the bottom of the liner. Spoon cream cheese filling over each wafer. Bake at 350 for 20 minutes. Allow to cool completely. Top with your favorite pie filling and serve.