1 packet unflavored gelatin
1 cup cold water *
16 ounces cream cheese, softened
1/2 cup granular Splenda or equivalent liquid Splenda *
1 teaspoon vanilla
Put the water in a small microwave-safe bowl; sprinkle the gelatin over the surface and let stand 5 minutes to soften. Microwave on HIGH about 1 minute or just until the water comes to a boil. Stir until the gelatin is completely dissolved; set aside.
In another bowl, beat the cream cheese, Splenda and vanilla until creamy. Gradually beat in the gelatin. Pour into a greased 9-inch pie plate. Chill 3-4 hours or until set.
Makes 8 servings
Freezing not recommended
* To save carbs, you could omit the granular Splenda and substitute 1/2 cup Da Vinci sugar free vanilla syrup for half of the cold water.
With granular Splenda:
Per Serving: 208 Calories; 20g Fat; 5g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 202 Calories; 20g Fat; 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
Although I wouldn't say this is the best cheesecake I've ever eaten, it's very simple to make and is quite nice. The consistency is sort of like cream cheese flavored jello. It was very nice with pureed strawberries over it. Next time I might just put the mixture in individual dessert dishes instead of a pie plate. A nice twist might be to use 1/2 cup of a flavored Da Vinci syrup instead half of the water. Another thing I might try is using a cup of cold coffee in place of the water. Click the photo to see a close-up.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.