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Reviews Date of last review
Sun January 1, 2006
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Description: This could not be simpler. A light mousse/cheesecake, any flavour you want to make it.
Ingredients: 200g Philadelphia full fat soft cheese (3.2g carb x100g)
1 packet sugar free jelly crystals whatever flavour you fancy (0.2 carbs)
60ml (1/4 cup) double cream (.5 carbs)
How To Prepare: Double line a high sided dish with clingfilm.

Put the kettle on. Make up the jelly with 200ml boiling water.

In a blender place the cream cheese and cream. Blend slowly for 10 secs then slowly pour in the jelly mixture. Turn blender to high for 20 secs to make the mixture light and fluffy.

Pour into lined dish and refrigerate until set (about 2 hour). When set turn out onto a plate and carefully peel away the film. Pipe some extra whipped cream rosettes onto the mousse/cheesecake and decorate with appropriate fruit to jelly flavour.

Number of Servings: Makes 4 generous servings
Carbs per serving - include all nutritional information if known: About 1.75 for the mousse add a bit for decorative cream and fruit
Preparation Time: As long as it takes to boil a kettle
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 6
Registered: April 2005
Location: Highlands of Scotland

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