I found this at a low carb forum I belong, I made them and OMG. Life is good again. I eat it for Breakfast with coffee, or as a dessert. Its just like cheesecake. So freaking good and if you make them in the small muffin pan, they are the perfect size :

low carb muffins

2 8oz. pkg. philadelphia cream cheese

1/2 cup sweetener (I use spenda)

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.

(Some people like them with only 1 egg, I thought 2 eggs were fine)

You can use strawberry cream cheese or any other flavor. If you make 12 they only got about 11 calories and less than 1 gram of carbs. Seriously make them, they will change your life

LOL Lilee!

There you are!!! WHere've you been, woman???

I noticed that several folks have posted about missing Pasta...both my NUT & my surgeon told me I can have whole wheat pasta & brown rice at week 3 (now)...was anyone else given this info? I went online & printed out Sleeve Eating guides from 3 different surgeons around the country and they all allow whole grain pasta & brown rice. Gimme feedback PLEEZ!!!

Quinoa pasta. Try it. you'll like it!!! No gluten.

Working way too much!! I'm here now!

I just tried these with reg low fat cream cheese I can't wait till they cool down. I tried one already but I know the cream cheese needs to settle. I def will try strawberry or even cinnamon cream cheese next time. Thanx for the recipe!!