2- 8oz. pkgs Philadelphia Cream Cheese
1/2 cup DiVinci's Sugar Free Syrup (or Torani's)
2 eggs
1/2 tsp. vanilla
Soften cream cheese about 40 seconds in microwave.
Add other ingredients.
Beat with mixer till smooth.
Pour into 12 muffin pans lined with the papers.
Bake at 350 for 20 min.

(these are better when they've been in the fridge overnight, to me they taste too eggy when warm)

This is one of my all time favorite LC recipes because it's so versatile.
You can use pancake syrup in place of the DiVinci's along with a sprinkle of cinnamon.
Add a 1/2 t. of SF Jam to the top of each one when they come of out of the oven.
Add some chopped almonds and\or coconut to the batter
Change the extract you use to change the flavor!
Lemon extract in place of the vanilla w/grated lemon peel
Grated lemon peel, and add some blueberries
Maple extract in place of vanilla and a dash of pumpkin pie spice

Blend about 2 cups heavy whipping cream with 1/2 packet sugar free chocolate jello pudding and 1/4 cup of Splenda.
Whip until very thick (but not butter) and spread on top

etc., etc., etc.

Thanks I will try to do them this next weekend with my kids

Made these this morning Stacey and they're GREAT! Thanks so much.

Can you use splenda instead of DiVinci's Sugar Free Syrup or Torani's?? I've never heard of either of them so they probably don't sell that is this end of the state........freaking back woods people here!!!

I'm glad you guys liked them Tiff, I think they'd be good even if I wasn't cutting carbs.

Charlene -
DiVinci's is a brand of flavored syrup that you add to coffee. You can find bottles of it at WalMart and some grocery stores with coffee stuff, usually on the top shelf. I've also seen it at TJ Maxx and Marshalls back with the fancy food stuff. You can use Torani's or any other brand, but I don't know how to convert the liquid to Splenda because I wouldn't know how much to add. Maybe you can try some sugar free pancake syrup and add cinnamon or apple pie spice??

You can order it on-line here:
NETRITION

Maybe you could do a simple syrup with Splenda and an extract. I'll see if I can work it out and post it.

The sweet sucralose in table ready Splenda is cut with Maltrodextrin (because the sucralose is way too strong to use on it's own) so it doesn't dissolve very well. BUT, do you have Big Lots? Look with their coolaide stuff and see if you can find the Splenda Quick pack, they're made to dissolve in water to mix with cool aide, so that might help.

That's good to know. No wonder the kids' drinks aren't as sweet as normal.

I'd think the carb count would be higher too since there's 24 carbs in a cup of Splenda. Try to find the DaVinci's at your Walmart Charlene, we've used it in coffee for years, and I just used the caramel in these muffins. It turned out great.

all the carbs in Splenda come from the Maltrodextrin, the sucralose doesn't have any

Ok, I tried the simple syrup recipe. It seems to work as well as sugar. I literally did a blind taste test with Kevin and the kids, and they couldn't tell the difference, except for the thickness of the syrup. The only thing I worry about is the texture of stuff that calls for syrup. Since it isn't as thick as "normal" simple syrup, do you think it'd have any adverse effects on the texture and/or rising ability of the baked goods?

not if it's something that calls for DiVinci's, but I don't know about a recipe that called for, say, maple syrup. I guess I'd try it and increase the baking time to see if it worked.

Oh my gawd! I just made some more of these, only halved the recipe into two bowls, used banana extract in one, and strawberry in the other. I put the strawberry on the bottom of the muffin tin, and topped it with the banana mixture, then took a knife and swirled them together a little bit. It tastes almost like a banana split cheesecake.

Ya'll seriously gotta make some! They're too easy to make for as good as they are!!

I used these for a while in my tea but can't find them anywhere in my area anymore!!! North OR South Carolina. Do they sell them in TN??????

I just got done making these with Davinci's Carmel Flavored Sugar Free syrup and they were YUMMY! I wasn't sure how the carmel would taste, but it ended up tasting like cheesecake. It was even better with a tiny bit of Low Sugar Strawberry Smuckers on top. One batch made and I'm already addicted. I've got to try some of Stacey's variations, especially that maple/pumpkin one.

Anyone tried baking these with a vanilla wafer or gingersnap in the bottom of the liner? They will up the carbs a little, but if you limit yourself to one or two muffins it shouldn't add up to that many more carbs.