1/8 cup granular Brown Sugar substitute (Great Value)
1 teaspoon vanilla
1 cup heavy whipping cream
Directions:
1. Soften gelatin in lemon juice 5 minutes then on low heat stir until gelatin is fully dissolved. Beat cream cheese with sugar substitutes and vanilla until creaming. Gradually beat in lemon juice mixture; continue beating until fluffy. Whip cream until peaks form; fold into cheese mixture. Pour into 9x13 pan and refrigerate at least 6 hours. Best chilled 24 hours.
