companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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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.


Di Eats the Elephant said...

Sounds great! I'm going to have to add you to my blog roll as this is just the thing I think will help others doing low-carb stick to their guns!

Peculiar Blogs said...

mmmm I am saving this one!

Anonymous said...

How many carbs?

Panda123 said...

Nutritional facts per serving (calorie % of recipe):
Calories 294 kcal
Fat 30 g (88%)
Protein 4.5 g (6.4%)
Carbohydrate 4.1 g (5.4%)
Dietary Fiber 0.65 g
Net Carbs 3.4 g (4.6%)

--- Exported from Shop'NCook Home 4.0

Panda 123 said...

The above is assuming 4 servings.