* Exported from MasterCook *

Recipe By     : Cyndee Alverson 
Serving Size  : 1

Amount           Measure           Ingredient -- Preparation Method
--------         ------------      --------------------------------
 3                                 eggs
 1               packet            Splenda
 1               tablespoon        cream
 1/2             tablespoon        butter
 2               ounces            cream cheese
 2               tablespoons       sugar-free raspberry jam

Mix the eggs, Splenda, and cream together until light and fluffy. 

Heat a frying pan or skillet over medium heat. Add the butter to pan. 
When the butter is melted, pour in the egg mixture and swirl the pan 
so that the egg mixture evenly coats the bottom of the pan. Continue 
cooking until the eggs are set and just beginning to brown on the 
bottom. The top of the eggs will still be slightly moist. 

While the eggs are cooking, cut the cream cheese into small chunks. 
Add the cream cheese and jam on one half of the cooked egg mixture. 
Flip the uncovered half of the eggs over the cream cheese and 
jam-covered half. 

Serve warm. 

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 492 Calories; 42g Fat (77.7% 
calories from fat); 21g Protein; 6g Carbohydrate; 0g Dietary Fiber; 
652mg Cholesterol; 398mg Sodium.  Exchanges: 3 Lean Meat; 7 Fat.