So, I'm sitting in the house today and getting a craving for CHEESECAKE. NY style is great, but I want something more creamy.

Went to the kitchen and was able to create this out of what I had on hand. My family is licking their plates right now....Enjoy!!

The numbers in () are total carbs per ingredient.


Creamy Dreamy Jello Cheesecake

16 ounces Cream Cheese (neufchatel cheese...it's the low fat Philly brand) (13.4)
1 cup heavy cream (6.7)
5 packets Splenda (4.5)
1 box jello (any flavor) (0.0)
1/2 cup boiling water (0.0)
3 ounces pecans (3.6)

Boil water and add jello. Stir until well incorporated and set aside in shallow dish to cool.
Set cream cheese out to soften or zap quickly in micro until soft.
Grind pecans in food processor until finely ground and somewhat mushy (one step above pecan butter). Press firmly into bottom of pie plate.
Whip cream until stiff peaks form and add Splenda, one packet at a time, beating continually. Remove from mixer and put into a separate container.
Whip cream cheese until soft and creamy. Add jello and whip until thick and smooth. Add 2/3 of the whipped cream (reserving 1/3 for top of pie) and whip with mixer until thoroughly blended.
Spoon onto crust and spread gently (watch out for your crust!). Top with remaining whipped cream and spread evenly.

Chill for 2-3 hours and enjoy!!

Serves: 8 (generous slices!)

Total carbs for entire recipe: 28.2
Carb per serving: 3.5

If you do away with the nuts, this is safe for Atkins Induction phase. Might want to go with 10 or 12 pieces to cut down on the amount of cream cheese ingested. And if you can find aspartame free sugar free jello, even better!