Memory Lane, coordinating cards, and stacks by Valarie Ostrom. Fonts are Eight-Fifteen and Problem Secretary.


Journaling : Being on a sugar free and gluten free diet isn't nearly as hard when you can enjoy things like this! (Unfortunately, it's not FAT free. LOL!)


Here is the recipe that I got from the Truvia website. The instructions below are slightly more expanded from what would fit on my LO. Wink Also, to make the picture look pretty, I drizzled on some carmel and chocolate, which I don't normally do as it is not sugar free. LOL! This is my FAVORITE sugar-free (or at least reduced sugar) dessert. I alter it by making a gluten-free crust. You could also use a premade crust to speed things along. Enjoy!
--------------------------------------------------------------
Crust:
1 ˝ cup graham cracker crumbs
ź cup butter or margarine, melted
˝ tsp vanilla
1 Tbsp + 1 1/2 tsp TruviaŽ natural sweetener spoonable*


* or 5 packets TruviaŽ natural sweetener


Filling:
1 lb (2 cups) cream cheese
8 oz (1 cup) Neufchatel cheese
4 whole eggs or egg substitute
1 Tbsp fresh lemon zest
4 Tbsp fresh lemon juice
1/8 tsp salt
1/3 Cup + 1 1/2 tsp TruviaŽ natural sweetener spoonable*


* or 20 packets TruviaŽ natural sweetener


Note: For best results use room temperature lemons, cream cheese and Neufchatel.
--------------------------------------------------------------


Instructions
1. Assemble all ingredients.
2. Place graham cracker crumbs and TruviaŽ into mixing bowl; mix well.
3. Pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
4. Press crumb mixture into 10" ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes.
5. Place TruviaŽ natural sweetener, cream cheese, Neufchatel and salt into mixing bowl.
6. Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
7. Mixing at low speed, add one egg at a time over 5 minutes.
8. Scrape sides of bowl and paddles.
9. Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
10. Pour batter into graham cracker crust; bake at 325°F in oven for 55-60 minutes.
11. Remove from oven; cool on wire rack for 1 hour; cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.
--------------------------------------------------------------
*This cheesecake has 270 calories and 4 grams of sugar per serving as compared to regular cheesecake that has 310 calories and 20 grams of sugar per serving.