Just sort of came up with this today, was in the mood for something cool and tropical, and this was perfect.

I used neufchatel cheese (Philly 1/3-less-fat cream cheese) cause it's all I have. You could use cream cheese, might even work better. I think it would still be 6 net carbs regardless of whether you used cream cheese or neufchatel, would just have more fat with regular cream cheese.

Also, taste-test after blending everything together. I don't like it too sweet, so you may want more than 4 packs of Splenda, or use Splenda granular (I didn't have any).

Pina Colada Cheesecake

Crust
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1/4 cup ground almonds
1 tablespoon melted butter

Filling
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1 envelope unflavored gelatin (knox)
1/2 cup water
1 cup cottage cheese
2/3 cup unsweetened pineapple chunks in juice
1/4 cup unsweetened coconut flakes
8 ounces neufchatel cheese -- softened (or regular cream cheese)
1 teaspoon vanilla extract
4 packets Splenda

Combine ground almonds and butter; spread evenly on bottom of a pie plate.

Bring water to a boil. Pour over gelatin in a small bowl and stir until completely dissolved; set aside.

Combine cottage cheese, pineapple, and coconut in blender; blend well. Add softened neufchatel cheese, vanilla extract, and Splenda and blend again. Slowly add in gelatin mixture, blending between additions.

Pour filling into prepared pie plate; refrigerate until set.

Makes 8 servings.

Per Serving: 169 Calories; 12g Fat (64.1% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 246mg Sodium.