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Crustless Cheesecake
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12 oz cream cheese, softened
3 packets Splenda or Sweet-N-Low
1 tsp. vanilla extract
1 cup heavy cream
1/2 cup fresh strawberries, quartered. (optional)
Combine cream cheese, sugar substitute, and vanilla extract in a bowl and mix well. Beat the heavy cream in a separate bowl until it forms soft peaks. Fold the whipped cream into the cream cheese mixture.
Transfer the mixture to a large glass bowl and chill, covered with plastic wrap, for at least 25 minutes. Top with berries if you like. Serve immediately or store, covered with plastic wrap, in the refrigerator for up to 2 days.
Serves 8 2.6 carbs per serving (7 carbs if using berries.)
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