Low Carb Gelatin-Cream Dessert

 Ingredients:

2 pkg. sugar free gelatin, any flavor, small sized box, or 1 larger box

2 c. boiling water

1 c. heavy cream

8 oz. pkg. full fat cream cheese, cut into pieces

Equipment:

Blender. A real one. I tried a stick blender the first time and, despite my best effort, I still ended up with a few chunks of cream cheese in the resultant dessert. They tasted fine, but didn't look right. 

1.     Pour the gelatin powder into the boiling water. Stir for a few minutes until well dissolved.

2.     Add gelatin mixture to your blender container along with the heavy cream and cream cheese cubes.

3.     Blend until smooth.

4.     Pour into a bowl or a mold, if you want to get fancy.

5.     Refrigerate overnight. Unmold if appropriate, or just scoop and serve.

This is easy, quick, and a pleasant treat after a meal. A few berries stirred in would make a nice addition, if you can afford the carbs.

Found at:

http://www.justapinch.com/recipes/dessert/other-dessert/low-carb-jello-cream-mold.html?p=1

Cheesecake Fluff

This stuff is pretty amazing. Swoon-worthy, even. But it is rich, so I recommend a small serving size.

8 oz cream cheese

3 tbsp. Da Vinci SF Syrup (I chose caramel for my first try)

4 oz. heavy cream  

4 tbsp. sour cream.

Whip it all together until it gets stiff peaks. Refrigerate to let it set a bit. 

This would be amazing with some sliced strawberries or a low carb blueberry sauce. 

Note: For my first try, I warmed the cream cheese in the microwave. It mixed better that way, but I think it was too warm to develop the stiff peaks mentioned. It did get smooth and a little fluffy that way, but I’ll try it cold next time and get back to you regarding how that worked.

Low Carb Cream Cheese Fudge

Low Carb Cream Cheese Fudge

Watch out, this is wicked good! I suggest trying it with nuts or such folded in. 

Ingredients:

1 Stick Butter ( I use salted )

2 oz. Bakers Unsweetened Chocolate

1 Tablespoon Vanilla

1 8 oz. package Cream Cheese, softened

1/2 Cup Stevia  or any sweetener or your choice to taste

Instructions:

Place butter and chocolate in a small pan and melt over low heat.

When chocolate and butter is just melted add vanilla and sweetener and blend together.

Place cream cheese in a medium bowl and pour chocolate mixture over it.

With a hand mixer mix about 2 minutes.

Pour into a greased  pan. I use a 6 x 8 pan and I freeze it and cut into squares.

 Note : I keep fudge  stored in the freezer . Out of sight, out of mind. 

This makes a great frosting for mim’s or low carb  cookies, etc.

makes 24 pieces at  0.3 carbs per piece

http://mariasmixingbowl.com/low-carb-cream-cheese-fudge/

Kathryn's Amazing White Clam Sauce (for pasta)

My mom made this once in a while during my childhood. I don't know where she found the recipe; I have never seen a similar one anywhere. All I can say is, she never made it often enough! It is that amazingly good. This goes back way before microwave ovens, so we melted the cream cheese in a pot over low heat on the stove. Nowadays, the microwave can make it even faster and easier. 

8 ounces cream cheese

1-2 cans clams depending on how thick you want it (my mom just used one, a neighbor liked it better with two)

1 pinch basil

Melt the cream cheese, slowly add clam juice and stir until smooth, add clams and basil and heat gently.  Serve over your choice of low carb pasta substitutes. 

I recently discovered kelp noodles, and want to try this on them some time soon. When I know more about them, I will post here. So far I believe they soften nicely if simmered in a liquid. They have literally no flavor, so they will take on whatever flavor they are simmered in or otherwise exposed to. I'm thinking that simmering the kelp noodles in clam juice might be just the ticket for this dish. 

I have, at times, added sautéed onion or other veggies to the sauce, but they are completely unnecessary.  I also think this has potential as a really unusual dip.