One of my favorite desserts has always been cheesecake but how do you take something that’s literally packed with sugar and make a low carb version that actually tastes good? Try this on for size. You could also change it up and make all kinds of flavors of this same dessert very easily.
Ingredients
Two boxes strawberry gelatin
1 cup water
Two boxes cream cheese (you can use low fat if you want)
1/2 tub of Cool Whip (8 ounce package)
1 graham cracker crust
Note on the Cool Whip:
You have some options here based on how low carb or low fat you want this to be. Any will work. Cool Whip does have a type called “Cool Whip Free” that has no sugar. If you struggle with the taste of artificial sweeteners in things like diet soda you won’t like it.
As for the fat free versus regular kind, check the carbs! A lot of the time fat free versions will have more carbs than the regular versions of food.
Directions
- Boil one cup of water and stir in the gelatin until it’s all mixed and dissolved.
- Let the gelatin cool until it becomes thick but not set. It’ll be like a thick syrup.
- Add the cream cheese, gelatin, and Cool Whip to a bowl and mix with an electric mixer until it’s combined and smooth.
- Pour into the crust and let it set in the fridge for at least two hours. (Cover with plastic wrap.)
