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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 231.8
  • Total Fat: 22.3 g
  • Cholesterol: 96.1 mg
  • Sodium: 152.3 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.9 g

View full nutritional breakdown of Low Carb Cheesecake calories by ingredient
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Low Carb Cheesecake

Submitted by: CINDYSUE48
Low Carb Cheesecake

Introduction

Make in cake pan or ramekins Make in cake pan or ramekins
Number of Servings: 12

Ingredients

    2 Eggs
    2 tsp vanilla extract
    1 1/2 cups sour cream
    1/2 cup Splenda granules (or other artificial sweetener)
    16 oz cream cheese, softened.
    2 T melted butter.

Directions

In a large bowl, blend together eggs, vanilla, sour cream and splenda.
Slowly add butter and cream cheese.

Spoon about 1/2c mix into another bowl and add raspberry flavoring (sugar free, any flavor) Mix well.

Spoon remaining mix into a 10 inch spring release pan or 12 ramekins.(see photo)
Add dollops of raspberry batter on top and swirl thru.

If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup splenda and 1/4 butter. Mix all together like you would graham cracker crust and line pan or ramekins. (calculations do not include crust)

Bake in 350 degree oven for 20-25 min if cooking ramekins, 35-40 min for spring pan. This will not look done, but will firm up when refrigerated.

Place ramekins in a water bath or place a shallow pan with water in overn below the pan or ramekins.

Garnish with fresh raspberries and whipped cream if desired (not included in counts)

This can be frozen.

Number of Servings: 12

Recipe submitted by SparkPeople user CINDYSUE48.






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Member Ratings For This Recipe


  • Very Good
    21 of 22 people found this review helpful
    It's nice to see some low-carb versions of recipes. For those commenting on fat content, many people choose a low-carb lifestyle, free (for the most part)from fat counting. I'm not diabetic, but members of my family are, and we all appreciate a low-carb alternative. I like adding frozen cherries. - 1/12/09

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  • Incredible!
    8 of 8 people found this review helpful
    This is a really good, moderately induction friendly recipe! I made this in muffin cups, and they came out wonderfully! I would suggest waiting patiently until they are cool to eat; they taste much better cold. To avoid temptation, I froze what I was not using as soon as they were all cool. - 2/3/08

    Reply from CINDYSUE48 (1/3/09)
    I've also used the silicone muffin cups and freeze leftovers. I've never tied it warm!


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  • 8 of 8 people found this review helpful
    Full of flavor without being too sweet. I made it and was a hit from the very first time. Love it, love it, love it. Now I don't have to feel left out at dessert time. - 11/26/07

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  • Incredible!
    6 of 7 people found this review helpful
    Low carb WOW! Thanks for the recipe! I eat low carb and really enjoyed the dessert! I used sugar free raspberry jelly in the recipe. Just wondering if someone has a suggestion to eliminate small cream cheese lumps and have a creamier texture? I will definitely make this again! - 10/13/08

    Reply from CINDYSUE48 (1/3/09)
    Cindy, make sure your cream cheese is at room temp and blend well. I use a stand mixer and just let it go until it's nice and smooth. Hope that helps!


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  • Incredible!
    5 of 5 people found this review helpful
    This was sooo good. I won't use any of those sweetners though. I use Stevia. I kept it in the freezer. I let my hubby have one piece only if his sugar and carb levels have been down to a good level for two days. This is so tasty. Thank you. - 6/21/09

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  • 5 of 6 people found this review helpful
    What almond crust? - 9/21/08

    Reply from CINDYSUE48 (1/3/09)
    ground almonds, sugar substitute and butter. You can buy ground almonds in many food stores or health food stores or you can grind your own using a food processor. I'm told that you have to be careful to not over grind if you do it yourself or it's more like a butter. I always buy it pre-ground.


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  • Incredible!
    4 of 4 people found this review helpful
    awesome , I added sugarfree fat free instant Jello granuals to it .it tasted fantastic gave it a little tart twistand tinted it a little pale green,,,great recipe Thanks - 4/17/09

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  • 4 of 6 people found this review helpful
    What is Raspberry flavoring? I have never heard of it. - 9/21/08

    Reply from CINDYSUE48 (1/3/09)
    There are several ways to get the fruit flavoring. I think most use DaVinci, but I have only used Torani, which I bought at World Market (be sure to check label, they sell both sugar free and sugar containing)


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  • 4 of 6 people found this review helpful
    Basically, you can make any cheesecake 'low carb' by omitting the crust and lowering the sugar content. - 9/21/08

    Reply from CINDYSUE48 (1/3/09)
    yes, and using full fat not low or fat free. (Fat is good with low carb!)


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  • 3 of 6 people found this review helpful
    Very Good. I am glad to see that there are some Sparks members that realize sugar is much more dangerous to our health than fat. Some fat is necessary in our diets. I always follow low carb eating. - 9/23/08

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  • Incredible!
    3 of 3 people found this review helpful
    WOW i needed that. thankyou so much. it was fab. ill be having it every week LOL - 2/6/08

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  • Very Good
    2 of 3 people found this review helpful
    I think it would taste even better with a little sugar free Cool Whip on top with those raspberries pictured and it wouldn't up the calories too much. Yummy! - 3/10/09

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  • Incredible!
    2 of 2 people found this review helpful
    This was incredible. My daughter made it for my birthday. We made the almond crust as well. Superb! - 7/21/08

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  • Incredible!
    2 of 2 people found this review helpful
    Dear creator of this fine recipe:

    I LOVE YOU!

    ZOMG! this stuff is the BEST!!!!! Thank you! THANK you! THANK YOU!!!!!!! <3 <3 <3 ^_^ - 7/8/08

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  • Incredible!
    2 of 4 people found this review helpful
    I'm looking forward to trying this. It satisfies the South Beach diet guidelines. - 3/16/07

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  • 1 of 1 people found this review helpful
    Directions call for raspberry flavoring, but it's not listed on ingredient list, so how much of the raspberry flavoring is needed? Also, I'm a little unclear on the amount of almonds needed for the crust--is 1 1.2 cups close to 1 cups? Thanks! - 8/8/14

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  • Incredible!
    1 of 1 people found this review helpful
    Wow!!! Tastes amazing and low carb? What more can I ask for? Thank you so much, definitely going to get my through a low carb diet!! - 7/28/12

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  • Very Good
    1 of 1 people found this review helpful
    tasty, and satisfied that after dinner sweet tooth! - 9/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    Oh my.... was this stuff good! Thanks for posting it! - 7/10/09

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful............just wonderful..... - 6/21/09

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  • Good
    1 of 3 people found this review helpful
    love the recipe. The fat can be cut by using low-fat cream cheese and lite sour cream. - 3/20/09

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  • Incredible!
    1 of 2 people found this review helpful
    I saved this to my favorites, thanks! - 12/1/08

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  • 1 of 9 people found this review helpful
    Great "concept" but way way too much fat for a small serving - and that's without a crust! As some have suggested - FF or LF alternatives would help and would have little effect on taste. I will try this using FF ingredients without a crust. - 9/22/08

    Reply from CINDYSUE48 (1/3/09)
    Fat is not an issue with low carb. If you are following a low fat diet, this is not for you.


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  • Incredible!
    1 of 1 people found this review helpful
    Oh WOW what a treat, cheese cake was one thing I had totally given up. I so enjoyed having one of these tarts. I intend to make them again and again, but not too often. - 9/21/08

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  • Good
    1 of 1 people found this review helpful
    tastes good and no guilt. - 9/21/08

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  • 1 of 3 people found this review helpful
    It's nice to know that we can indulge in cheesecake without all of the calories! - 9/21/08

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  • Very Good
    1 of 3 people found this review helpful
    I think using no fat sour cream and cream cheese is a given in SP thinking.Next time I'm adding a little chopped lemon zest to the mix and a tspn. of cinnamon to the almond crust as I'm trying to get more cinnamon in my diet for nutrition/health reasons...Chef Jim - 9/21/08

    Reply from CINDYSUE48 (1/3/09)
    If following a low carb diet full fat is preferable.


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  • Very Good
    1 of 2 people found this review helpful
    THANK YOU for this easy, ultra-low carb option (also pretty low on calories too)! - 9/21/08

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  • Incredible!
    1 of 1 people found this review helpful
    Great recipe!! Easy and very good!! - 3/16/07

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  • Incredible!
    1 of 2 people found this review helpful
    yum - 3/16/07

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  • Haven't made yet. But glad to see reg. (not low fat) ingredients. Not all diabetics follow a low fat diet. Low carb- yes. Check the carbs on sugar free items. - 12/13/14

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  • Incredible is right! Made and tried his today. Much easier than another that I tried. Only difference, I used 1/2 tsp EZ Sweetz. - 8/13/14

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  • At the risk of sounding dimwitted... what do you mean by "Place ramekins in a water bath or place a shallow pan with water in oven below the pan or ramekins"? I will be using the ramekins. When would I do this and for what purpose? You mentioned it after the cooking time. - 6/25/14

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  • What is "raspberry flavoring"? You did not include it in the ingredients list. - 1/2/14

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  • this was a welcome addition to my dessert collection. - 5/8/13

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  • Can't beat it for ease of prep. and taste! - 3/20/13

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  • What are the best sugar substitues that you all used? I tried it with Stevia and we did not like it at all. Do you lessen the sugar when you use stevia or is it the same? I'm wondering if I did something wrong cuz I would like to try it again. - 10/18/12

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  • 0 of 2 people found this review helpful
    great recipe taste great. But I would do a few trade outs to help lower the fat low fat cream cheese, low fat sour cream and trade the butter for smart balance. I haven't ran it thru the recipe calculator but that should cut some of the fat out. I have some a chilling now... - 8/3/12

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  • Can you explain the water bath? I'm confused. Do you put the ramekins in a water bath while they bake or afterwards? - 7/30/12

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  • 0 of 1 people found this review helpful
    I'm glad this is a low carb recipe but is there a way to make lower in fat? I found it a bit high for me - 2/27/12

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  • This is a really good recipe, it bakes up perfect and tastes great! - 2/27/12

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  • The instructions refer to raspberry flavoring, but it is not listed in the ingredients. I am wondering about the amount and if this is extract or syrup or jello mix (as one other reviewer suggested). Thanks! - 2/1/12

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  • Very nice low carb recipe. Thanks so much. It's important to me because I control my diabetes with a low carb diet. I used neufchatel cheese (sometimes hard to find) because it tastes very similar and feels very similar to cream cheese. A bit lower in calories and fat but still zero carbs. - 1/30/12

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  • Oh my gosh!! This looks amazing. I am on a low-carb diet, and this made my day. Thank you very much. - 11/10/11

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  • Oh my gosh!! This looks amazing. I am on a low-carb diet, and this made my day. Thank you very much. - 11/10/11

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  • yummy!!! made my crust using flax meal and hazelnut flour with butter and splenda. bake crust alone in spring pan for 10 min. then follow with the cheese filling. also added ricotta cheese to mix (15oz) and a packet of unflavored gelatin. baked till i thought was done. cool and top with berries. - 10/11/11

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  • So I was thinking of trying this but insted of the raspberries. I was gonna try a little Artisana Cacao Bliss(coconut choclate butter) in it. I usually add a little extra splends to my coconut butter to make it a little sweeter. I am thinking this would curn the sweet tooth and the chcoclate craving - 9/26/11

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  • Taste was incredible. - 6/11/11

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  • So easy to make! I did add a crust with almond meal and butter and a touch of cinnamon. (No sweetener at all.) - 3/17/11

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  • I made this for the first time using ramekins, and although I found the recipe to be a bit confusing in using the water bath ( I had to google it and find the info needed somewhere else).

    Outcome was excellent! It taste horrible warm, but the longer on the fridge the better! - 2/16/11

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  • I am on the Dukan diet which has been incredible for me and have been craving something sweet THIS IS AMAZING it tastes so yummy! Thank you so much for posting this recipe! - 2/3/11

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  • I made this cheesecake for New Years Day. Everyone one enjoyed it. I just need more clarification for adding the raspberry swirl. I used a packet of raspberry sugar free jello.
    It was difficult to swirl since it thickened quickly. How much jello is added to the mixture ? also,Can I use more splend - 1/3/11

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  • Awesome...I'm doing a low carb diet, which works for me..but i'm a baker at heart....this will work well in my home....thanks - 9/3/10

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  • I ate a piece of real cheesecake today and felt horrible about myuself. I looked up this recipe and will make it tomorrow for the 4th of July. Thanks...I'm learnign there are options. can't wait to make it! - 7/3/10

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  • This was delicious. I made it at work two days ago. I work with troubled teen girls. We have such high carb foods there because it's like school cafeteria food so this was great for them. Now I just got done making it here at home with my 4 and 14 year olds helping. Fun times!!!! - 6/5/10

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  • Going to make this tonight!!! PS.. i have found that useing a Blender rather then a food processor works better in making Almond crust... IMO.. Thanks.. - 6/2/10

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  • WOW!!! I am on low carb and made this today! Ooops! Was so good...I ate two! I love it. - 2/25/10

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  • I have been looking for something sweet, low carb and also tast good and this just hits the spot! thanks - 2/19/10

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  • 0 of 3 people found this review helpful
    Sounds great.
    I want to know if I can change the sour cream to light cream. Please let me know I want to make this.
    Thanks. - 3/20/09

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  • Yumm I will definitely do this one! - 3/10/09

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  • 0 of 3 people found this review helpful
    Oh Yeah! I'm going to try this one, and use low fat or no fat sour cream..see how that turns out! Also, I'll halve the recipe, so I'm not tempted to eat leftovers....My BF will be happy with this one. - 12/1/08

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  • 0 of 3 people found this review helpful
    I sooo totally HAVE to try this one! Thanks for posting it. - 11/23/08

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  • 0 of 1 people found this review helpful
    It is okay! - 9/22/08

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  • 0 of 3 people found this review helpful
    This sounds fantastic. It is a great way to be on a low-carb diet and still have a great dessert. I will use low-fat sour cream, but since I'm only counting carbs (50 per day), it wouldn't matter on my diet. It doesn't hurt to cut out any calories I can. Thanks, Cindy Sue. - 9/22/08

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  • 0 of 6 people found this review helpful
    P.S. 198 of the calories from this Cheese cake version are from fat!!!! - 9/22/08

    Reply from CINDYSUE48 (1/3/09)
    Yep!


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  • 0 of 8 people found this review helpful
    i think there are lower fat, and better thought out recipes for cheese cake - 9/21/08

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  • Incredible!
    0 of 3 people found this review helpful
    Thanx sounds good, and I love Cheese cake. : ) - 9/21/08

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  • 0 of 2 people found this review helpful
    thanks - 9/21/08

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  • Incredible!
    0 of 2 people found this review helpful
    WOW!!! Double triple dog WOW!!! - 9/21/08

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  • Incredible!
    0 of 2 people found this review helpful
    Maizey, the ingredients are listed but within the recipe directions. Also directions on raspberry dough. I agree tho the ingredients should have been listed also, kind of confusing. Sounds very good. - 9/21/08

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  • 0 of 2 people found this review helpful
    sounds yummy and may be easier on us diabetics - 9/21/08

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  • 0 of 1 people found this review helpful
    I love it !!! Thanks 100% - 9/21/08

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  • 0 of 1 people found this review helpful
    The recipe seems incomplete. The ingredients for the almond crust are missing and there is a mention of raspberry layer but no ingredients listed for that. Is it possible to edit or report the recipe? The concept sounds great, but I want to be certain I have the recipe correctly. Thanks - 9/21/08

    Reply from CINDYSUE48 (1/3/09)
    Not sure what the issue is, but send me a sparkmail message and I'll see if I can clarify


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  • Incredible!
    0 of 1 people found this review helpful
    My all time favorite my daughter in law use to make and lost the recipe for. YIPPEE thank you for posting this so I can have it again. YUMMY !!!! Now I need summer back to put a few strawberries on top or along the side of it :-) THANK YOU !!!! - 9/21/08

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  • 0 of 1 people found this review helpful
    I will be trying this one....love cheesecake. - 9/21/08

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  • O.K.
    0 of 1 people found this review helpful
    VERY GOOD - 9/21/08

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  • Very Good
    0 of 1 people found this review helpful
    great! - 4/16/08

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  • Very Good
    0 of 1 people found this review helpful
    YUM! - 3/26/07

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  • Incredible!
    0 of 1 people found this review helpful
    Great! - 3/20/07

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  • Very Good
    0 of 1 people found this review helpful
    I've tried something very similar. Yummy but can be be tempting to eat them all. Careful! - 3/18/07

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  • Incredible!
    0 of 2 people found this review helpful
    I'm definitely going to try this recipe. We're cheese cake fools at my house! - 3/18/07

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  • Incredible!
    0 of 2 people found this review helpful
    Sounds and looks lovely, ill be trying this over the weekend! - 3/16/07

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