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24 ounces cream cheese
1/2 cup heavy cream
4 teaspoons unflavored gelatin(envelope)
1 tablespoon vanilla extract
1 cup splenda granular sweetener -- divided
1 cup frozen strawberries, unsweetened
1 tablespoon lemon juice
1/4 cup water
How To Prepare:
In a saucepan, place strawberries, 1/4 cup splenda(or 3 packets), lemon juice and 1/4 cup water. Bring to a simmer for 1 minute. Place in a blender or food processor and add 2tsp gelatin. Puree until smooth and set aside.
With cream cheese at room temperature, blend everything with a hand mixer except the strawberry puree until very smooth.
Spray an 8" spring form pan with pam cooking spray lightly. Spread 3/4 of the cream cheese mixture in the pan, then the strayberry puree - smooth, top with remaining cream cheese and smooth the top. Insert a knife and start swirling the mixture to drag the strawberry puree throughout the cheesecake.
Refriegerat for at least 2 hours or until firmly set.
Number of Servings:
Carbs per serving - include all nutritional information if known: