Prep 10 mins
Cook 10 mins
This dessert keeps you on the straight and narrow with your low carb diet and is actually very refreshing. Try different flavors, like cranberry.
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 (1/3 ounce) box sugar-free jello
- 1⁄2 cup boiling water
- Melt sugar free jello (any flavor) in boiling water.
- Stir well to dissolve and cool slightly.
- Beat softened cream cheese until smooth and stir in cooled jello.
- Lightly fold in heavy cream until well mixed.
- Pour into serving dishes and put in fridge to chill at least 3 hours.
Five stars from me, too. At first I thought the recipe was wrong and that I might need to whip the whipping cream, but decided to prepare the recipe exactly as written. The recipe instructions say to lightly fold in the whipping cream, so I thought it might have supposed to have been whipped first. It turned out great just as written. This sets like a regular cheesecake, only lighter in texture. It is still firm enough to be cut with a knife, though. I doubled the recipe because I grabbed the wrong size box of jello. It doubles quite nicely and was delicious. Thanks, I needed that!
I made this for dessert last night and my husband loved it!! He gives it 5 stars!! I really liked it too. It went together very easily and quickly and tasted wonderful!! This one is a keeper!! Shortie
My husband and I just started atkins. I made this with half and half instead of whipping cream. I got 6 servings from this recipe 1/2 cups. I used strawberry sugar free jello. My carb count was 16 net carbs for the entire batch. I did whip the half and half in the cheese jello mixture and it came together nicely. I tried just folding it in like the recipe states but I had nothing but chunks. When I used my mixer it worked great. Thanks for the post.