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Community Fun and Games
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That’s almost correct. If you make these with sugar, it’s only 4 grams each. The artificial sweeteners amount is correct.

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Is dog poop listed in some carb counting book that you have?! I snorted when I read Sarah’s response!!! So glad I wasn’t drinking a diet coke.

Girl, you made my day. Still laughing (Ok, I’m easily entertained:))

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No Bake Chocolate Swirl Cheesecake

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That is AWESOME!! Only 15 carbs!!!
No-Bake Chocolate Swirl Cheesecake

Nutrition Facts Per Serving:

Servings: 16 slices
Calories184
Total Fat (g)11
Saturated Fat (g)7
Cholesterol (mg)29
Sodium (mg)232
Carbohydrate (g)15
Fiber (g)1
Protein (g)7
Diabetic Exchanges
Starch (d.e.)1
Fat (d.e.)2

1/2 cup finely crushed graham crackers
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat-free milk
2 8-ounce packages reduced-fat cream cheese (Neufch¿¿tel), softened
1 8-ounce package fat-free cream cheese, softened
1 8-ounce carton fat-free dairy sour cream
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 teaspoons vanilla
4 ounces semisweet chocolate, melted and cooled
Chocolate curls (optional)

  1. In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.

  2. In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.

  3. In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.

  4. Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about 6 hours or until set.

  5. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. Makes 16 slices.

*Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except cal., mg chol., mg sodium, g carbo. Exchanges:

Make-ahead Directions: Prepare as directed through step 4, except cover and chill for up to 24 hours. Serve as directed in step 5

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Here’s another one. And today I made some hershey’s chocolate chip cookies. 23 carbs for 2 cookies. Yummy! This one is called Devil’s Food Ice Cream Pie






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Oh, man! Can I have a piece right now???

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Lol! I know it looks so yummy! Guess how many carbs.

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10 grams carbs?

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The amount of carbs in the ice cream depends on the ingredients it’s made with. I can make basic ice cream with cream, eggs, and splenda for very little carbs. The sauce and crust can also be made low-carb very easily.

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So… How many carbs do you think it is?

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I’m going to guess 18 “net” carbs, 34 total carbs.

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The grand total amount of carbs in the Devil’s Food Ice Cream Pie is… 31!!! Here’s the recipe:
Devil’s Food Ice Cream Pie

Nutrition Facts Per Serving:

Servings: 12 slices
Calories171
Total Fat (g)4
Saturated Fat (g)1
Monounsaturated Fat (g)1
Polyunsaturated Fat (g)1
Cholesterol (mg)7
Sodium (mg)86
Carbohydrate (g)31
Total Sugar (g)9
Fiber (g)1
Protein (g)4
Diabetic Exchanges
Other Carbohydrates (d.e.)2
Fat (d.e.).5

1 6-3/4-oz. pkg. fat-free devils food cookie cakes (12 cookies)
1/4 cup peanut butter
1/4 cup hot water
1 cup sliced bananas
4 cups low-fat or light vanilla, chocolate or desired flavor ice cream, softened*
3 Tbsp. fat-free, sugar-free hot fudge ice cream topping

  1. Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan. Whisk together peanut butter and hot water in a small bowl until smooth. Drizzle evenly over cookies.

  2. Top with banana slices and carefully spoon ice cream evenly over all. Spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.

  3. Let stand at room temperature for 10 minutes before serving. Remove the sides of the pan; cut into wedges. Drizzle fudge topping over wedges. Makes 12 slices.

*To soften ice cream:Place ice cream in a large chilled mixing bowl; stir with a wooden spoon until soft, pressing ice cream against side of bowl.

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LOL!

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Looks delicious! Ummm… Maybe 23 carbs?

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10 grams, then…