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Thread: Cream Cheese faves...

  1. #1
    rockinrocker Guest

    Default Cream Cheese faves...

    What kinds of desserts do you use Philadelphia Cream Cheese for? Any ideas or recipes? It'd be greatly appreciated.

  2. #2

    Default Re: Cream Cheese faves...

    This is very yummy!

    Dulce de Leche Cheesecake

    Crust:
    1 cup graham cracker crumbs
    3 tablespoons butter, melted
    Filling:
    3 (8 ounce) packages reduced-fat cream cheese
    1 cup SPLENDAŽ No Calorie Sweetener, Granulated
    2 tablespoons all-purpose flour
    2 teaspoons vanilla
    3 eggs
    1/3 cup reduced fat milk
    1/2 cup dulce de leche


    Directions
    1. Preheat oven to 400 degrees F.
    2. Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
    3. Reset oven temperature to 325 degrees F.
    4. Beat cream cheese, SPLENDAŽ Granulated Sweetener and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended.
    5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined.
    6. Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.
    7. Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
    Note Graham cracker crumbs can be replaced with crushed vanilla wafers.

    Exchanges per Serving: 2 Fats, 1 Starch


    Copied from: http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=76268
    -------------------------------
    Slow and Steady





    Started WW and Core 9/29/05
    Re-committed 03/12/08

  3. #3
    rockinrocker Guest

    Default Re: Cream Cheese faves...

    sounds delicious! is that reduced-fat cream cheese you're talking about the Philadelphia Neufchatel?

  4. #4

    Default Re: Cream Cheese faves...

    they are pretty much interchangeable, just verify points.
    VANESSA
    274/248.5/under 150
    Size 26/20/8ish
    1/4/08: -10
    2/1/08: -8.5
    3/7/08: -0
    4/4/08: -4.5
    5/2/08: -4

  5. #5

    Default Re: Cream Cheese faves...

    Quote Originally Posted by justdawn View Post
    This is very yummy!

    Dulce de Leche Cheesecake

    Crust:
    1 cup graham cracker crumbs
    3 tablespoons butter, melted
    Filling:
    3 (8 ounce) packages reduced-fat cream cheese
    1 cup SPLENDAŽ No Calorie Sweetener, Granulated
    2 tablespoons all-purpose flour
    2 teaspoons vanilla
    3 eggs
    1/3 cup reduced fat milk
    1/2 cup dulce de leche


    Directions
    1. Preheat oven to 400 degrees F.
    2. Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
    3. Reset oven temperature to 325 degrees F.
    4. Beat cream cheese, SPLENDAŽ Granulated Sweetener and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended.
    5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add dulce de leche and stir until well combined.
    6. Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.
    7. Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
    Note Graham cracker crumbs can be replaced with crushed vanilla wafers.

    Exchanges per Serving: 2 Fats, 1 Starch


    Copied from: http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=76268

    Where do you find Dulce de Leche in the stores? and does anyone know how many points this works out to be? Not sure how to calculate points yet without having the NI listed. Thanks!
    ~Keep on Keepin on~

  6. #6

    Default Re: Cream Cheese faves...

    I have a Flan Recipe that uses some cream cheese (any kind!)

    3/4 cup white sugar (carmelize in skillet and coat pie plate - 10 inch)

    In Blender add:

    1 can eagle brand sweetened condensed milk (not evaporated!)
    3 eggs whole
    3 egg yolks
    2 oz cream cheese
    14 oz 2% milk
    1 1/2 teaspoons vanilla

    Blend all for 7 minutes. Pour contents over carmelized sugar. Place pie pan into a larger pan and add water (1/2 inch deep) into the outer pan. This creates a water bath. Make at 350 degrees until knife tests clean in center about 50-60 minutes.

    To serve: run knife around edge of pie plate..invert onto larger dish (with sides) let carmelized sugar coat top. Serve with FF cool whip (or not!) this is delicious.

    This recipe serves 12 for 5 points each.

    It is easy to substitute FF sweetened condensed milk, FF cream cheese & Non-fat milk. Don't substitute the eggs it just doesn't work right. I don't have the points calculated this way but I think it's 3points per serving. I'll doulbe check!
    Be your own best friend every day.

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