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Recipe Reviews 8 reviews
Low Carb Cheesecake
This can be a very satisfying desert for low carb eaters if made with a few adjustments. I never use fat free dairy except milk because the flavor is bad. So I used lowfat cream cheese and sour cream for this, same amount. I added a few tablespoons of fresh lemon juice and lemon zest of one lemon. You MUST I repeat MUST put all ingredients into a blender or food processor and pulse for a few seconds to smooth the ricotta. I let all the ingredients set in the refrigerator for a few ours as well to get more flavor and I followed the advice of one reviewer and made a crust of sugarless nilla cookies crushed and splenda and crushed almonds for the crust, I mixed with melted trans fat free margarine and packed into the bottom of the pie plate before pouring in filling. Very good!! Try it!!

21 users found this review helpful
Reviewed On: Feb. 4, 2009
Angel's Yummy Bruschetta
I made this ahead for a party a few months ago, and it was buffet style so I toast slices of french baguette bread and served the bruchetta mix seperate with grated romano cheese for topping with. That way the bread does not get soggy and people can serve themselves. It was a huge hit!! I add a lot more garlic.

1 user found this review helpful
Reviewed On: Dec. 20, 2004
Florentine Artichoke Dip
I am asked to make this for every party or dinner I go to. I do a lighter version, less greasy, a few tablespoons of mayo only and 1 light sour cream small container and 1 light cream cheese. I use fresh grated romano and parmesan cheeses, very little. I double the garlic and I also add 1 can of crabmeat for a different spin on it once and awhile. YUM!!

0 users found this review helpful
Reviewed On: Dec. 20, 2004

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