6 oz cream cheese, softened
6 oz whipping cream diluted with 6 oz of water for a total of 12 oz
1/2 cup Splenda
1 egg
1 tsp vanilla
1/2 cup chocolate chips made from low carb chocolate candy
1 tsp vital wheat gluteen
1 chocolate pastry crust made from all purpose pastry recipe
Chocolate glaze/ frosting made from my recipe on recipe page
Preheat oven to 350*. Combine whipping cream , water and Splenda in a medium pan and simmer over low heat until slightly thickened.COOL. Beat cream cheese until fluffy. Beat in cooled whipping cream mixture until smooth. Add egg and vanilla, mix well. Toss chips with vital wheat gluten, stir into cheese mixture. POur into crust. Bake for 35 minutes or until center springs back when lightly touched. Cool and top with my chocolate frosting glaze or another low carb glaze
