No Bake Sugar-Free Low Carb Lemon Cheesecake - cooking recipe

Ingredients

1/4 c. boiling water
1 small (3 oz.) box sugar-free lemon jello
16 oz. (two 8 oz. pkg.) cream cheese, softened
1/2 c. Splenda
1/2 c. sour cream
1/4 c. heavy cream
additional 1 c. heavy cream
additional 1/4 c. Splenda

Preparation

In small bowl, mix lemon jello with boiling water. Set aside. In a separate large bowl, blend cream cheese, 1/2 cup Splenda, sour cream and heavy cream. Beat until very smooth. Add jello mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning dish sprayed with PAM. Refrigerate 2 to 3 hours. Whip additional 1 cup heavy cream with 1/4 cup Splenda and spread over the top of cheesecake. Top with sugar-free cherry pie filling. Serves 10. Total Carbs: 25. Carbs Per Serving: 2.5.