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Sunday, April 8, 2012

Tie Dye Easter

This is a photo of my Tie Dye Cheesecake all done up for Easter. This is cut into bunny shapes from a couple of years ago. I did make this again this morning, for tomorrow's family get together. With all the kids home, we were then out the door and didn't get home til late. The whole bunch got together and dyed eggs at my mom's house. Yes, my boys are too old for it, but we still do it because it is fun and a family tradition. Our prize for the coolest this year went to my oldest son's football egg. It does take some dipping to get a brown egg! Our ugly award went to my youngest son, who managed to make an olive green egg. Still don't know how he managed that!We go to church on Saturday evenings, so we headed out, with blue and purple fingers from coloring eggs. We have already had our Easter service...which was awesome~ Tomorrow will be a slower paced morning with just some devotional time and some wonderful food with the extended family.

This year, I made the cheesecake in an Easter Egg shaped mold. If it comes out clean I will be sure to get photo in the morning light. Even if you don't have an elaborate menu planned, this is quite fun to put together and pleases most people. It is just a light no bake cheesecake--almost more like a cheesecake flavored creamy gelatin. Fun to get creative with and very hard to mess up! The recipe is in Low Carbing Among Friends Volume 1 page 263.

Here is the shot of the one we are eating later today. I found this cute egg shaped mold at Hobby Lobby last year. Gotta love those 80% off sales.

Tie Dye Cheesecake

1 cup cold water
1 envelope dry gelatin
16 oz cream cheese
2/3 cup powdered erythritol
1 tsp vanilla (Clear vanilla will keep the cheesecake brighter)

Pour cold water into a small microwavable bowl. Sprinkle gelatin over the surface of the water and let it absorb five minutes. While that is sitting, use a mixer in a medium bowl to combine the cream cheese, erythritol and vanilla. Heat the gelatin for 1 minute on high in the microwave oven. Remove and stir until the gelatin is completely dissolved. Add the gelatin to the cream cheese and mix well.

Divide the mixture into the number of colors you plan to tint. Add food coloring to the desired shade. Once colors are blended, use a large spoon to to drop the  cheesecake mixture into a pie plate, silicone form or casserole dish. Alternate colors to create a tie dye effect. Chill well before unmolding or cutting.

To make cut out shapes, use a casserole dish to make a thinner layer of cheesecake. Use cookie cutters to create shapes and lift carefully onto serving plate. Keep the shapes chilled.

8 servings   at 209 calories,   4 g protein   20 g fat   4 g carbs

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1 comment:

Unknown said...

They look fantastic. I have the book and will checkout the cheesecake now yum! Happy Easter Lisa.