Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
10 ounces of sugar-free chocolate chips
2 8-ounce packages of cream cheese
1/3 cup heavy whipping cream
2/3 cup honey
3 eggs
1-1/2 teaspoons pure vanilla extract (McCormack)
Directions
In a microwave safe bowl melt 8 ounces of sugar-free chocolate chips (30 seconds stir, 30 seconds stir, etc. Do not over cook) In a Kitchen-aid mixing bowl beat eggs, cream, honey and vanilla until smooth. Mix in at low speed melted chocolate, and cream cheese. Pour mixture into remkins and bake in water bath at 325 degrees approximately 45 minutes until set. Let cool. Melt remaining 2 ounces of sugar-free chocolate chips and spoon a top ramekins. Chill. Top with sliced strawberries, Cool-whip, or fructose sweetened heavy whipping cream.
Use
Dessert