Countrystyle Pork Ribs–Crockpot

Crockpot Countrystyle Pork Ribs

Contribution from: IrishNodak

Pork Ribs
6 oz can tomato paste
1 cup water
1/4 cup vinegar
2 tbsp worcestershire
1 tbsp dry mustard
1 tbsp chili powder
2 tbsp splenda

Brown ribs in frying pan, then put in crockpot. Mix ingredients in medium bowl with a whisk. Pour over ribs. Cook 8-10 hrs on low or 5-8 hrs on high.

Ziva’s No Bake Cheesecake

Ziva’s No Bake Cheesecake

Crust:
1 C almond meal
1/4 C splenda powder (Sweetzfree can be substituted)
1 large egg, beaten
3 T. butter melted

Filling:
2 packages cream cheese (8oz. each), softened
1/2 C half and half
1/2 C DaVinci syrup (any flavor - I’ve used Butter Rum and the author has used French Vanilla and Lemon and both were very good.)
1 envelope unflavored gelatin

To make crust mix the almond meal, splenda and egg together, then add the melted butter - the butter won’t mix in very well, it stays on the ‘outside’ but you want it that way. Press the dough onto the sides and bottom of a pie plate until evenly coated. Bake the crust at 400 degrees for about 15 minutes - watch carefully so the almond meal doesn’t get too brown.

While the crust cools mix up the filling. Beat the cream cheese and half and half together until smooth. Put the Da Vinci syrup in the microwave until boiling - about 1 to 1 1/2 minutes. While whisking hard, slowly pour gelatin into Da Vinci syrup. Continue to whisk/stir until the gelatin is melted. Add syrup to cream cheese and beat until smooth. (Hint: Beating the mixture using the technique you would use to whip cream gets you a fluffier cheesecake). Poor the mixture into the crust and refrigerate until set - usually a couple of hours.

1/8th of the cheesecake has 6 grams of CHO, 2 of which are fiber.