June 14, 2010

Low-Carb Cheesecake Bites

While trying to avoid sugar as much as possible, at least at the start of my lower-carb livin', I still had a craving for something desserty. I turned again to George Stella for some help, and his Pecan bon bons recipe caught my eye. They're essentially bitesize cheesecake noms!

These tasty bites are scrumptious and SO easy to make. I was out of pecans, so I used chopped walnuts instead. The nuts, splenda, and vanilla came together before I added the cream cheese. Get your (clean) hands in there and start mooshing it together!

Then you put these babies on a cookie sheet and pop them in the freezer. While the freezer does its job, you make the ganache with baking chocolate, a bit more splenda, and some heavy cream or butter. I opted for butter (yum). I dipped the now-frozen bites in the ganache and put them back in the freezer for another 20 minutes (while I washed up the dishes I'd used). Pop them out, pop them in your mouth, and enjoy!

These are not calorie-free, but they're so rich that there's no way I could eat more than the three-serving size the recipe dictates. They're about the size of a marble, maybe slightly bigger, but so rich and filling that you'll take the edge off your dessert craving without derailing yourself!

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