4 Servings
Cream Cheese American
Desserts No Cook Low Carb Atkins-Friendly Low Sugar American Cream Cheese Summer Sweet
1 pound Frozen awberries unsweetened
1/2 cup enda bulk
1/2 cup charin
1 pound am cheese
1 envelope Unflavored atin
1/2 teaspoon illa
Place strawberries in medium bowl. Thaw completely. Sprinkle sweeteners over berries; blend well with electric mixer. Don't worry about having chunks of berries; my version isn't pureed. Cover tightly and let stand in refrigerator for 2 days to allow flavors to blend. On day 3, soften cream cheese at room temperature. Remove berries from refrigerator and put in strainer or colander over small bowl. Let stand until most of juice has drained from berries. Set berries aside. Sprinkle gelatin over juice and let stand for 5 to 10 minutes, until gelatin is softened. Place juice and gelatin in microwave and heat for 1 to 2 minutes, until hot and gelatin is completely dissolved. Stir well. Beat cream cheese until smooth; add gelatin mixture to cheese, a little at a time, scraping sides of bowl and beating well after each addition. When gelatin is fully incorporated into cheese, add vanilla, scraping sides of bowl and blending well. Beat in strawberries and pour into an 8" square glass pan. Cover tightly and chill overnight before serving. Per Serving: 222 Calories; 18g Fat (70.0% calories from fat); 5g Protein; 12g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 173mg Sodium.
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