 |
Key Lime Delite Cheesecake
 Print Version |
 Email To A Friend
1 package sugar-free lime Jello
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 1-2 tsp. Splenda
1 tsp coconut extract
1 cup pecans, ground
1 tbl 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 tablespoons. A clear glass pan is pretty. Spread all over the 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 if desired. For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I add each 8-oz package in 4 chunks) and 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 44 grams carbohydrates and 10 grams fibre and should serve 6-8.
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
