This looks scrumptious, can't wait to make it... for which I bought 8
oz cream cheese just two hours ago.
Not exact matches
cream cheese, or
just use the entire 8
oz.
The original recipe calls for 3
oz of cold
cream cheese, so I
just subbed in the sour
cream because it is easier to mix.
I used 8
oz of
cream cheese and 8
oz of sour
cream, I was in a hurry so I froze them for 20 minutes and they sliced
just fine.
4
oz 1/3 less fat
cream cheese, softened, Using Greek yogurt may be a healthier option 1/2 cup organic creamy peanut butter 1/2 cup confectioners sugar 6 - 8 lady fingers, chopped 1/3 cup cacao liquor, if using cookies you don't need the liquor, next time I will
just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2 cup heavy
cream plus 2 tablespoons confectioners sugar.
Cara's original recipe called for 6
oz of
cream cheese and since a block of
cream cheese is 8
oz, I
just adjusted the other ingredients of the cheesecake portion so that it would use a full block of
cream cheese.
Just 8
oz cream cheese, 1/4 cup sugar, 1 tsp of vanilla.
I used 4
oz marscapone
cheese, 4
oz cream cheese, 3 eggs, a little bit of light
cream (not sure how much, I
just eyeballed it... maybe 3 tablespoons) one scoop of vanilla protein powder and 3 packets of Splenda.
1/4 C no sugar almond milk / soy milk 1/2
oz cream cheese 1 packet stevia splash of vanilla small pinch of arrowroot to thick i
just microwaved the
cream cheese and milk until it was warm and stirred in the rest of the ingredients, taste like
cream cheese icing, really good on top of the pancakes... which turned out amazing.
thanks Peggy I believe so as well because when they remove the fat they add more carbs I heard so higher fat is better for you and tastes better I
just got confused because dr
oz said dairy is inflammatory but when I read grain brain dr perlmutter said we can enjoy moderate amounts of dairy from
cream and
cheeses so I wasn't too sure I am also trying to lose weight so I hope dairiy doesn't hinder my weight lost goals