BlueBrooke wrote:
> On Sat, 9 Oct 2010 13:15:26 -0400, "Janet" >
> wrote:
>
>> In a weak moment I purchased a box of this in cheesecake flavor. It
>> said to make it with non-fat milk, but since all I had in the house
>> was light cream, that's what I used. But 1 cup, half of the full
>> amount. The result was thick and mousse-like. (This is similar to a
>> recipe for mousse-like cake filling used by a lot of cake pros, made
>> with heavy cream and instant pudding, called "Marida's Mousse" in
>> honor of its inventor.)
>>
>> The whole box has 24 gms of carb. Not a terminally bad way to
>> satisfy a dessert craving....but I confess I didn't test afterward.
>> I didn't want to know!
>
> Hi, Janet --
>
> I've tried those and have tested -- the results weren't encouraging.
> :-) I don't have any on hand now, but IIRC even though there's no
> sugar, there's quite a bit of corn starch? Anyway -- here's my
> solution to that problem. It's based on the "no-bake cheesecake"
> recipe I found on the Low-Carb Friends bulletin board. The carbs are
> negligible, but it's very rich and high in calories, so you need to
> really watch portion size.
>
> 1 small box sugar-free lemon Jell-O
> 1 cup heavy whipping cream
> 1 6-oz package cream cheese
> Splenda to taste (2 packages for me)
>
> Dissolve the Jell-O in one cup boiling water. Cool, but don't
> refrigerate.
>
> Mix the Jell-O, cream cheese and Splenda until smooth and creamy.
>
> Whip the heavy whipping cream to soft peaks; fold in cream cheese
> mixture.
>
> Refrigerate.
>
> I have a bunch of little 1/2-cup Glad containers with lids, and I put
> it in there. Portions are already taken care of. 1/2-cup sounds
> really small, but one cup is just too much, as rich as it is.


Thanks--will try it. Actually, I'm thinking about using flavorless gelatin
and lemon juice in place of the jello...probably better flavor.