Butterscotch Delight
Ingredients:
8 oz soft cream cheese
1 cup heavy whipping cream
1 cup cold water
dash vanilla
2 t pumpkin pie spice
sm. pkg SF/FF Butterscotch pudding mix-powder
Beat soft cream cheese with electric mixer until smooth. Add cream and beat. Add cold water and beat until thickens a little. Add pudding powder, vanilla and pumpkin pie spice and beat until blended well. Pour into individual cups and refrigerate at least 2 hours.
Total: 42 carb (41 NET carbs). Serves 6 LARGE @ 7 carb, or 8 small @ 5 carb
This is our favourite dessert!
Chocolate Raspberry Jell-O Cheesecake
Ingredients:
sm. pkg SF raspberry Jell-o
1 cup boiling water
4 oz cream cheese cut in pieces
1 oz unsw. Chocolate
3/4 cup cold water
1/2 cup heavy whipping cream
Dissolve Jell-o in boiling water. Stir in cream cheese. Add melted chocolate. Pour into blender and blend well. Add cold water and cream. Mix in blender for at least 2 minutes. Pour into dishes and refrigerate until firm.
16 carb (12 NET carbs). Serves 4 @ 3 carbs,
I only had cherry Jell-o in the house so I used that with two capfuls of raspberry extract. This is terrific.
Lemon Berry Heaven
Ingredients:
8 oz soft cream cheese
1/4 cup Splenda
1/2 cup heavy whipping cream
1 sm. pkg SF lemon jell-o
1/2 c frozen unsw. Blueberries
With mixer, beat soft cream cheese with splenda. Add cream and beat until smooth. Add jell-o and beat until well blended. Stir in frozen berries. Refrigerate until ready.
Total 27 carb (25 NET carbs),. Serves 4 @ 6.3 carbs.
This is high in carbs and not for induction! This was real lemony and the berries were a treat, but you could leave them out for a lower carb count.
Pudding Frozen Desert
Ingredients:
8 oz soft cream cheese (8)
1 1/2 cups heavy cream (10)
1/2 sm. pkg SF chocolate pudding-dry powder (16)
4 pkts Splenda (2)
Whip together and spoon into cake decorating bag with large tip. Or use baggie and cut one corner off. Make "plops" about cookie size on wax paper lined cookie sheet. Freeze, then transfer to container and keep in freezer.
Total 36 carb (35 NET carbs). Makes 30 @ 1.2 carb.
These are great! Can use any pudding mix. Try vanilla with a fruit flavored extract or Davinci's syrup. Also try 1/2 container of Crystal Light lemonade instead of extract and cut back on Splenda.
Creamy Jell-O Dessert
Ingredients:
1 sm. pkg SF jello
1 1/4 cups water
1/2 cup heavy cream
Mix jell-o with 1 cup boiling water, stir until dissolved. Combine remaining water and cream and add to jell-o. Pour into dishes, chill 4 hours. Will separate into 2 layers.
Total 3 carb.
Oriental Tea Jelly
Note: Makes 6 Servings. Total Carbohydrates: 3
Ingredients:
1 Tbsp. gelatin
2 Tbsp. water
3 cups brewed Jasmine tea, suntill hot
1/2 tsp. liquid sweetener
1 Tbsp. Splenda
4 tsp. lemon juice
In a small bowl, sprinkle the gelatin over the 2 Tbsp. water. Let stand until softened. Microwave the gelatin in 30-second increments until liquid. Stir into the tea along with the sweetener, Splenda and lemon juice. Pour into 6 small dessert dishes or teacups and let set in the fridge for at least 4 hours.
Coffee Jelly
Note: Makes 4 servings, Total Carbohydrates: 8
Ingredients:
2 Tbsp. water
2 1/2 tsp. gelatin
1 1/2 cups water
1 1/2 tsp. liquid sweetener
1 Tbsp. Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional whipped cream and whole coffee beans for garnishing
Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens. Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.
Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes. Garnish with more whipped cream if you like and a coffee bean or two.
