Low Carb Lemon Cheesecake |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Thanks to 'Wendy' from the low-carb support newsgroup for this recipe. Its very easy and good enough for non-dieters also. The only way I modified this recipe was to reduce slightly the amount of DaVinci syrup. Ingredients:
1 (1 ounce) package sugar-free lemon jell-o powder |
2 (8 ounce) packages cream cheese |
4 (1 g) packets splenda sugar substitute |
1 cup boiling water |
1/4 cup da vinci vanilla coffee syrup |
Directions:
1. Boil water and dissolve lemon Jell-O.
2. Mix in softened cream cheese, Splenda, and syrup.
3. Beat with a mixer for about 3 minutes or until well blended and fluffy.
4. Pour into a Pam sprayed pie pan, and refrigerate until firm.
5. You can use other flavors of Jell-O for this.
6. Strawbery and lime are also excellent.
7. Top with freshly whipped cream.
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