|01-29-2008, 05:39 PM||#2|
Major LCF Poster!
Originally posted by "Boudica":
2 small boxes any flavour SF Jell-O
8 oz cream cheese, softened
2 C hot water
1 C cold water
1/4 - 1/2 C Splenda or SF Davinci syrup (IF NEEDED)
Mix Jell-O into hot water well for 2 minutes*. Add cream cheese and mix well. Add in the cold water and continue to mix. Taste the mix to make sure it is to your sweetness. Add Splenda or SF Syrup if you wish.
Pour into a lightly greased (I use crisco spray) pie plate. Chill at least 4 hours. Serve.
* Using a regular egg beater, and mixing by hand, works better than an electric mixer IMO. Less mess. Also, you can split the 2 boxes into 2 separate flavours. Just mix one first (using half the recipe), let chill for 30-45 minutes, then mix the 2nd flavour and gently pour on top. Chill for the full 4 hours then.
|01-29-2008, 06:06 PM||#3|
Join Date: Dec 2000
Location: Pensacola, Florida
I'm a Florida gal.....I'm lucky enough to hit Key West at least twice a year, but I still mail-order bottled Key Lime Juice for my low carb pie yummies when I run out of my stash....
NOT to advocate a specific mail-order retailer but keylimeshop.commmmmm will send the freshest bottles of juice to your door....
I buy 3-5 bottles of juice, cookies, candies, etc from the above mentioned place every time I go to Key West.....
The only thing I could recommend to your home recipe is to ALWAYS add some fresh, grated lime rind....even if it's not from real Key Limes, fresh rind grated into the filling makes a HUGE taste boost, without adding carbs...
|01-30-2008, 09:41 AM||#4|
Senior LCF Member
Join Date: Jul 2003
Here's my recipe. It's great!
Low Carb Key Lime Pie
Source of Recipe
1 large pie - has 24 net carbs - takes 15 minutes to make
List of Ingredients
Jello 1 package sugar-free lime
2 tbsp. key lime juice (optional)
1/3 cup boiling water
1/3 cup cold water
2 8-oz packages cream cheese, softened
1/2 cup heavy cream
1 package sweetener (e.g. Equal or Sweet' 'N' Low)
(or 1 or 2 tsp. Splenda)
1 tsp. coconut extract
1 cup pecans, ground
1 tbsp. butter
Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Pour all into the bottom of a pie pan except for 2 tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill. In a small bowl whip the heavy cream until peaks form. Set aside. While it is being whipped you can bring water to boil. Mix the Jello with 1/3 cup boiling water until all the gelatin has dissolved. Then add cold water and stir. When gelatin is dissolved add the key lime juice, or lime juice, if desired. For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I warm mine, in the microwave, for 30 seconds) and then continue to beat with a mixer at slow speed. After all cream cheese is added put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in the whipped cream. Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least 2 hours so jello can set. Entire recipe has 34g carbohydrates and 10g fiber and should serve 6-8.
I found this recipe on another forum. I have tried it with different jello flavors, such as cherry, raspberry, and orange
Started Atkins 5-5-03
Met my goal 10/03
The older you get, the tougher it is to lose weight, because by then your
body and your fat have gotten to be really good friends.
My recipes: http://recipecircus.com/recipes/COCAPELLE/
|01-30-2008, 11:55 AM||#5|
Major LCF Poster!
Jillybug, what did you do since you didn't have cream? Just wondering in case I'm ever in the same spot!