Tuesday, January 27, 2009
Better Than Instant Toffee Cheesecake Pudding
We aren't big dessert eaters, but once in a while, it is nice to have a sweet treat. On days when the cooking system has made dinner a quick no brainer, I choose to make a low carb dessert. That is something I never did when I cooked the entire meal from scratch every night. Here is my latest creation and John's new favorite. It is adapted from a recipe for Cheesecake pudding on Linda's site.
Toffee Cheesecake Pudding
8 ounces softened cream cheese
1/2 cup sour cream
1/4 cup DaVinci English Toffee flavored Syrup
1/4 cup toasted chopped pecans
Blend the cream cheese, sour cream and syrup. I use an immersion blender. Chop nuts and toast them lightly. Spoon the pudding into dessert glasses and sprinkle nuts on top. Chill. Serves 3-4.
Beautiful and so good.