Sunday, April 8, 2012
Tie Dye Easter
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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