Low-Carb No Bake Lemon Cheese Cake   Click here to return

• 1/4 cup boiling water
• 1 small box (3 oz) lemon sugar free gelatin (Cotte's has a Splenda version)
• 16 oz (2 8-oz packages) Cream Cheese
• 1/2 cup granular Splenda
• 1/2 cup sour cream
• 1/4 cup heavy cream
• Additional 1 cup heavy cream
• Additional 1/4 cup Splenda

In a small bowl, mix gelatin with boiling water until fully dissolved. Set aside. In a separate large bowl, blend cream cheese with next three ingredients. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours.

Whip additional 1 cup heavy cream with Splenda and billow over the top of the cheesecake. Top with chopped walnuts or slivered almonds if desired.

Total carbs in entire cheesecake is 25 grams!


Compliments of:
Curves for Women
Serving Coral Springs, Margate, North Lauderdale and Tamarac, FL
www.sfcurves.com