1 packet unflavored gelatin *
1/2 cup cold water
24 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
2 teaspoons pure orange extract
4 teaspoons orange zest, you'll need 1 large orange
1 cup heavy cream, whipped

In a small pot, sprinkle the gelatin over 1/2 cup water and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely; do not boil. Cool to room temperature. Beat the cream cheese, Splenda, extract and orange zest until creamy. Gradually beat in the gelatin mixture and beat until fluffy. If the cream cheese mixture seems a little thin, chill it until slightly thickened about 1 hour, gently whisking occasionally to prevent lumps. Mine was thick enough so I skipped that step. Fold in about 1/4 of the whipped cream to lighten the cream cheese mixture. Gently fold in the remaining whipped cream about 1/4 at a time until almost no streaks of white remain. Pour into a greased 9-inch pie plate and chill until set, at least 6 hours.

Makes 8 servings
Freezing not recommended

* Click here for some tips for working with unflavored gelatin.

NOTE: You can use 1/2 cup Da Vinci sugar free syrup in place of the water and cut the amount of granular Splenda down to 1/4 cup to save some carbs. This would save 2 carbs per serving.

With granular Splenda:
Per Serving: 417 Calories; 41g Fat; 8g Protein; 6g Carbohydrate; trace Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 405 Calories; 41g Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

Although I love the orange flavor, the saltiness of the cream cheese is bit overpowering. I will probably substitute a cup of sour cream or Yocheese for 8 ounces of the cream cheese next time I make this. This variation would add 1 net carb per serving but would cut the calories quite a bit.

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