If you're following a high-protein, low-carb diet, then you are, unfortunately, restricted to how much sugar you can have. For example, in the Atkins diet for low-carb eating, the induction phase only allows up to 20 grams of carbohydrates for the first two weeks. After that, you slowly build up the amount of carbohydrates until you are still losing weight, but at a slower rate at the recommended one to two pounds a week.
Here's a quick review of sugar and its carbohydrate content:
* White sugar (1 tsp), 5 grams
* Brown sugar (1 tsp), 5 grams
* Blackstrap molasses (1 tbsp), 17 grams
* Honey (1 tbsp), 19 grams
* Syrup (1 tbsp), 20 grams
* Fructose (1 tbsp), 25 grams
As you can see, one teaspoon of sugar contains five grams of carbohydrates and if your following the Atkins induction phase, it only takes four teaspoons of the white stuff to reach your carbohydrate limit. But with all that high-protein and low-carb food, you are still going to have some cravings for the sweet stuff. For those times you want to indulge your sweet tooth, and you are a fan of key lime pie and love the tartness of those limes, indulge yourself with this low-carb key lime cheesecake instead of careening off your diet path!
Key Lime Cheesecake Crust
* 1 cup graham cracker crumbs
* 1/4 cup granulated Splenda sweetener
* 1/3 cup melted butter
Key Lime Cheesecake Filling
* 1/2 to 3/4 cup key lime juice (start at 1/2 cup and add more for desired tartness)
* 1/4 cup water
* 2 (1/4 ounce) unflavored gelatin packs
* 5 eggs, slightly beaten
* 1 tbsp grated lime peel
* 1 stick of butter, softened
* 2 (8 ounce) packages of softened cream cheese
* 1/2 cup whipping cream
Key Lime Cheesecake Garnish (optional)
* sweetened whipped cream
* lime slices
Gather all crust ingredients together and mix until well blended. Press the crust mixture on the bottom of a 8 or 9-inch springform pan. Next, combine lime juice, water and gelatin in a 2-quart saucepan. Let stand 5 to 7 minutes to soften. Add sugar, lime peel and eggs. Cook over medium heat, stirring constantly, for about 6 to 8 minutes, until it just comes to a bowl. Be sure you DO NOT BOIL the mixture! Get a large bowl and combine 1/2 cup butter and cream cheese and beat on medium speed until well mixed. Slowly beat in the hot lime mixture from the saucepan and continue to beat until well mixed (about 2 minutes). Set mixture in the refrigerator for about 1 hour, until it has cooled. Stir the mixture occasionally to keep the lime peel from sinking to the bottom -- it should appear speckled throughout the cake. While the mixture cools, take this time to chill a mixer bowl.
Once the hour is up, take the chilled mixer bowl and beat the whipping cream at a high speed, until it forms soft peaks and doesn't fall off a spoon or wire whisk. It should take about 3 to 5 minutes to make the whipped cream. Fold the whipped cream into the lime mixture and pour into the springform pan with the crust. Cover and refrigerate until it is firm with a slight shake of the pan (about 1 1/2 to 3 1/2 hours). Loosen the edges and remove the side of the springform pan, garnish the top with sweetened whipped cream and lime slices.
Makes 12 servings.
Smith And Wesson 915 Immediately
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