Low-Carb Raspberry Chiffon Squares
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 194.4
- Total Fat: 18.8 g
- Cholesterol: 27.6 mg
- Sodium: 94.9 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 2.7 g
- Protein: 3.3 g
View full nutritional breakdown of Low-Carb Raspberry Chiffon Squares calories by ingredient
Introduction
Swiped from About.com in a recipe by Laura Dolson... Swiped from About.com in a recipe by Laura Dolson...Number of Servings: 9
Ingredients
-
.3 oz box Sugar Free Raspberry Jell-O
1.5 cups boiling water
1 cup pecans
2 TBSP butter
Sugar substitute equal to 0.25 cup sugar (liquid sucralose preferred)
6 oz cream cheese cut into pieces
0.25 tsp orange extract
1.5 cups fresh or unsweetened frozen raspberries
Tips
I'm going to double the recipe and make it in a 9x13 pan and see how it goes.
Directions
Preheat oven to 350 F
1. Dissolve raspberry geletin in boiling water.
2. Process pecans in a food processor and process to a coarse meal.
3. Add butter, salt, and sweetener and process until smooth
4. Press the pecan mixture into the bottom of a 9X9 square pan
5. Bake for 8-11 minutes, until lightly brown (watch carefully when it gets close)
6. When geletin mixture is cooled to the point where you can comfortably stick your finger into it, add the orange extract and cream cheese and blend. You can use a stick blender, food processor, or regular blender.
7. Add 1 cup of the berries to mixture and pour into pan over the pecan crust.
8. Cool in the refrigerator for 10-20 minutes, until mixture is thickening but not set. Sprinkle the other half cup of raspberries across the top.
9. Cool until completely set, and cut into squares.
Serving Size: Makes 9 squares
Number of Servings: 9
Recipe submitted by SparkPeople user JESSBRAUN.
1. Dissolve raspberry geletin in boiling water.
2. Process pecans in a food processor and process to a coarse meal.
3. Add butter, salt, and sweetener and process until smooth
4. Press the pecan mixture into the bottom of a 9X9 square pan
5. Bake for 8-11 minutes, until lightly brown (watch carefully when it gets close)
6. When geletin mixture is cooled to the point where you can comfortably stick your finger into it, add the orange extract and cream cheese and blend. You can use a stick blender, food processor, or regular blender.
7. Add 1 cup of the berries to mixture and pour into pan over the pecan crust.
8. Cool in the refrigerator for 10-20 minutes, until mixture is thickening but not set. Sprinkle the other half cup of raspberries across the top.
9. Cool until completely set, and cut into squares.
Serving Size: Makes 9 squares
Number of Servings: 9
Recipe submitted by SparkPeople user JESSBRAUN.