Mind Caviar
"... Jose and Laura were licking their fingers with that
absorbed look that only comes from whipped cream."

~ Katherine Mansfield (1922)

Mind Caviar, Vol. 4 Annual Issue, 2003

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The Ultimate Guilt-Free Indulgence: No Sugar/Low Carb Cheescake!

With all the extra indulgences we're faced with this holiday season, it's nice to know you can splurge guilt-free on one of life's most decadent desserts, real cheesecake. And if you want to be even more indulgent, top it with freshly whipped cream. This quick and easy no-bake cheesecake can be made with or without a crust. Either way, it's delicious. Go ahead, eat more than one slice... what the heck? Split the whole creamy delight with your lover!


16 oz. real cream cheese, Philadelphia brand preferred
1 box sugar-free instant vanilla pudding mix
1 1/2 cups whole milk
1 TBS real vanilla extract
4 packets artificial sweetner, Splenda brand preferred


Soften cream cheese to room temperature or carefully microwave until soft. Whip cream cheese with an electric mixture until fluffy. Add dry pudding mix and sweetner, then beat until smooth. Slowly add cold milk and vanilla while beating on low speed. When mixture reaches a full texture and consistency and is lump free, transfer by piling mixture into a standard size pie plate, smooth with spatula and refrigerate until firm for a few hours. If you wish to place cheesecake mixture into a crust, the recipe follows.

Low Carb Crust:

Triscuit brand crackers finely blended in a food processor to make 1 1/2 cups of crumbs
2 packets of artificial sweetner, Splenda brand preferred
1 tsp ground cinnamon
1/2 stick real, unsweetened butter, melted


Combine all dry ingredients until well-mixed. Pour into a standard-sized glass or metal pie plate. Pour melted butter over the mixture. Press mixture into bottom of dish and carefully up the sides of the dish. Heap cheescake mixture into dish and smooth with spatula. After cheesecake is set and firm, you may top it with real whipped cream and serve. Enjoy!

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