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Chocolate Mocha Cheesecake
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12 oz. cream cheese, softened
8 oz. heavy (or whipping) cream
3 packages Carnation Fat Free Hot Cocoa Mix
2 Tbl instant decaffeinated coffee crystals
6 packets artificial sweetener
1 package unflavored gelatin
1/2 cup boiling water
Dissolve the gelatin into the water and stir in the coffee. Put it in the freezer for a few minutes to cool. Whip the cream and set aside. In another bowl, add the cream cheese, sweetener, and cocoa mix. Mix well. When the coffee/gelatin mixture is just warm/hot, add it to the cream cheese mixture and mix well. Lightly mix in the whipped cream and pour into a pie plate. Let it set up in the refrigerator for a few hours. 35 grams total. 4.4 per slice.
Standard variations: Leave out the coffee, cocoa, gelatin, and sweeteners and use 1 package of sugar free Jello instead (lemon, orange, or other flavor). 15.6 grams total. Less than 2 per slice!
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