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Low-carb cheesecake
1 small package sugar-free Jell-O,
any flavor you like
2 8-oz pkgs Philadelphia cream
cheese
1 tsp. vanilla extract
6 packets artificial sweetener (I use splenda)
1/2 cup boiling water
1/2 cup cold water
Soften cream cheese in mixing bowl (nuke it 2 min. on med. power); blend ( I use a mixer ) in vanilla and sweetener.
In a separate bowl, stir Jell-O mix into 1/2 cup boiling water until completely
dissolved.
Then slowly blend Jell-O mixture into cream cheese in the bowl.
Follow with the 1/2 cup cold water, blending thoroughly. Refrigerate
1 hour in round cake or pie pan until firm. Cut into 6 slices & serve with Redi Whip topping. Cover & refrigerate left overs.
Serves 6
3 carbs per serving. Enjoy
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