IT'S-A-SNAP CHEESECAKE
1 packet unflavored gelatin
1 cup cold water
16 ounces cream cheese, softened
1/2 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
Put the water in a small microwave-safe bowl; sprinkle the gelatin over the surface and let stand 5 minutes to soften. Microwave on HIGH about 1 minute or just until the water comes to a boil. Stir until the gelatin is completely dissolved; set aside.
In another bowl, beat the cream cheese, Splenda and vanilla until creamy. Gradually beat in the gelatin. Pour into a greased 9-inch pie plate. Chill 3-4 hours or until set.
Makes 8 servings
With granular Splenda:
Per Serving: 208 Calories; 20g Fat; 5g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 202 Calories; 20g Fat; 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is a rather plain, but tasty cheesecake that can easily be enhanced with different flavorings and toppings. The topping shown in the photo is pureed frozen strawberries.
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