WHIPPING CREAM GIANT RECIPES
SUGAR-FREE LEMON CREAM PIE {KETO, LOW CARB, GLUTEN FREE}
Provided by Brenda Bennett | Sugar-Free Mom
Categories Dessert
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In bowl whisk together eggs, Swerve, sour cream and salt.
- Slowly whisk in lemon juice and lemon stevia.
- Pour filling into pre-baked pie crust.
- Place pie onto a baking sheet and cover around the crust with aluminum foil.
- Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
- Cool pie completely before adding topping.
- To make topping, place the water into a small saucepan and sprinkle over the gelatin.
- Heat on low stirring constantly until gelatin is dissolved. Set aside.
- Pour heavy cream into a stand mixer with vanilla stevia.
- Whip until peaks form.
- Slowly pour in the gelatin mixture.
- Spread this over the cooled lemon pie.
- Refrigerate 1 hour and up to a day, loosely covered.
- Top with lemon zest if desired when serving.
Nutrition Facts : ServingSize 1 piece, Calories 271 kcal, CarbohydrateContent 8.9 g, ProteinContent 5.4 g, FatContent 23.8 g, SaturatedFatContent 13.5 g, CholesterolContent 164 mg, SodiumContent 213 mg, FiberContent 4.1 g, SugarContent 1.3 g
CINNAMON ROLL CHEESECAKE RECIPE - PILLSBURY.COM
Breakfast meets dessert in this decadent and easy Cinnamon Roll Cheesecake. Pillsbury™ Grands!™ Cinnamon Rolls do all the heavy lifting, so you're left with a 25-minute prep time. That's right! This mouthwatering Cinnamon Roll Cheesecake is as no-fuss as it gets. All you have to do is combine seven basic ingredients, and you're free to go about your day—not to mention it will make your kitchen smell amazing. This is one flavor mashup you need to try.
Provided by Pillsbury Kitchens
Total Time 5 hours 45 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9-inch dark nonstick springform pan with cooking spray; line bottom of pan with cooking parchment paper.
- Separate dough into 5 rolls; cover icing container, and return to refrigerator. Cut each roll in half horizontally to form 10 thin rolls. Press rolls in bottom of pan to form an even layer and completely cover pan bottom.
- In large bowl, beat cream cheese, sugar, whipping cream, vanilla and cinnamon with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Pour mixture over rolls, spreading evenly.
- Bake 45 to 50 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Cool on cooling rack 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 4 hours.
- When ready to serve, in small microwavable bowl, microwave icing uncovered on High 8 to 10 seconds or until warm. Cut cheesecake into slices, and serve with warmed icing. Store covered in refrigerator.
Nutrition Facts : Calories 330 , CarbohydrateContent 33 g, CholesterolContent 75 mg, FatContent 4 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 19 g, TransFatContent 0 g
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