Pampered Chef Low Carb Recipes Fast Family Fajitas is very low carb IF you get a salsa that is low carb (just look at the bottles; you need one with little or no sugar added); and low-carb tortillas -- mission makes some and they're very good! Salsa, guacamole (make it with our fixin's!), or sliced avocado (love the avocado peeler!), lots of cheese and sour cream in the EAD makes for a nice presentation as well. Deviled eggs are great too -- and we have just the chillzanne platter to show them off. And, below is a dessert recipe you can make (at home, in advance) with your new Springform Pan and then garnish at the show with the egg slicer - just have the hostess reimburse you or replace your ingredients! Enjoy! Gail Sylvia's Cheesecake! Crust: 1-1/4 cup finely ground pecans or almonds (almond flour) 2 Tbsp. Splenda 1/4 cup melted better Preheat oven to 400°. Combine crust ingredients. Moisten fingers with water press into bottom of springform pan. Bake 6-8 minutes at 400° until lightly browned. Remove from oven. (Lower heat to 300°.) Filling: 3 8-oz. packages cream cheese, softened 3/4 cup Splenda Zest of one lemon, chopped 1-1/2 tsp. vanilla 4 eggs Combine first 4 ingredients with electric beaters or in food processor bowl, scraping down sides to thoroughly blend. Beat in eggs, one at a time, until thoroughly combined. Pour over pecan crust. Bake at 300° one hour until toothpick comes out clean. Cool 20 minutes at room temperature. (Raise oven temperature to 350°) Topping: Combine 1-1/2 cups sour cream and 2 Tbsp. Splenda in a small bowl. Pour over cooled filling and spread to edges. Bake at 350° 5 minutes. Cool at room temperature for 20 minutes, then refrigerate at least 3 hours before serving. Serve with sliced strawberries for garnish. Keeps 3-4 days in the refrigerator.