Guest guest Posted June 11, 2006 Report Share Posted June 11, 2006 SCD Cheesecake, frozen and partially thawed makes a great ice cream birthday cake. It can be topped with berries that have been cooked and had honey added. I leave out the lemon rind as it gives me a little tummy pain. I also like to sprinkle on crushed walnuts. Variations: Add a little strong coffee to the batter, or swirl in peanut butter. I even topit with drizzles of the Diva Fudge recipe in UCLBS or Jodi Bager's Caramel sauce. These last few are probably more geared to adults. The basic cheesecake freezes very well and is thawed in the fridge for 24 hours. It is nice cut in small squares and served in fluted paper baking cups. Problem: I make it too often and eat too much " Mine is extra good because of the Frontier vanilla with glycerin and the Mehadrin DCCC from Montreal which is legal and .01% butter fat. It is mostly protein, fat and almost no carbs in the basic format. One eighth of the recipe contains 159 calories, so a tinier piece would please your weight conscious non SCD friends as well. Carol F. Toronto, celiac, SCD 6 years Quote Link to comment Share on other sites More sharing options...
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