Low Carb Lemon Jello Cheesecake
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
2/3 c hot water1 small package SF Lemon Jello1 cup heavy cream, whipped to make 2 cups5 drops of liquid Stevia1-8 ounce pkg Cream Cheese, softened1 c Cottage Cheese, not packed1 1/2 c almond meal3 T Ideal Brown or preferred sweetener3 T Butter
In small bowl, dissolve jello. Set aside for 5 minutes to cool. In microwave safe bowl melt butter, add almond meal and preferred sweetener. Press into 9 inch pie plate with fingers.
In medium size bowl, whip up heavy cream, slowly adding 5 drops of liquid stevia. Do not over whip. Set aside.
In food processor or blender add cream cheese, cottage cheese and lemon jello. Blend for a few minutes, checking once to scrape down the sides and check texture for curds. Continue to process if needed.
Pour into bowl and gently fold whipped cream into lemon cream cheese mixture. Gently pour on top of almond meal crust and place in fridge to set up. Ready in 4 hours! ENJOY
Number of Servings: 8
Recipe submitted by SparkPeople user MANDAJO1982.
In medium size bowl, whip up heavy cream, slowly adding 5 drops of liquid stevia. Do not over whip. Set aside.
In food processor or blender add cream cheese, cottage cheese and lemon jello. Blend for a few minutes, checking once to scrape down the sides and check texture for curds. Continue to process if needed.
Pour into bowl and gently fold whipped cream into lemon cream cheese mixture. Gently pour on top of almond meal crust and place in fridge to set up. Ready in 4 hours! ENJOY
Number of Servings: 8
Recipe submitted by SparkPeople user MANDAJO1982.
Nutritional Info Amount Per Serving
- Calories: 380.6
- Total Fat: 34.8 g
- Cholesterol: 85.7 mg
- Sodium: 247.6 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.1 g
- Protein: 10.6 g
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