Cheesecake - Easy jello cheesecake

[Ruth]

To all the purists out there, don't turn your nose up at a jello cheesecake, this is sort of like a chiffon. I posted this in my journal and have copied it here like a good mentor should ;) Did you know it's considered a minor sin to post a good recipe in a journal or other thread without also posting it in the kitchen? It is, just ask Doreen ;)

Ok for all you lurkers out there that are wondering about this jello cheesecake recipe; I'll post it here and in the kitchen forum. I found this *somewhere* on the net in the first month of my LC experience and have used it off & on. It tastes yummy, is easy to make and I've found it has developed a voice - cause I can usually hear it calling my name from the cold dark place I keep it in ;).

Dissolve 2 pkgs sf jello (9g ea) in 2/3 cup boiling water.
Add 8 oz cream cheese, cut into 4 pieces.
Whip 1 c whipping cream until stiff peaks form.
The cr cheese should be softening by now; to jello mixture add 1 cup cottage cheese. Blend until smooth with a hand blender or in a food processor or blender. Fold in whipping cream and refridgerate.

Entire recipe =
Calories 1860
Fat 180
Carbs 24
Protein 60

[joanne42]

Okay this may be a stupid question but is that correct when you said to add 1 cups of cottage cheese??? LOL

[Ruth]

Yes, 1 cup cottage cheese. When it is blended smooth you won't know it is there. Really.

[joanne42]

Whew okay thanks.. I'm not really keen on cottage cheese but as long as it smoothens out thats good.>LOL

[anna3636]

Thank you going to make my jellooo chesecake nowwww

[KarenB]

Okay--after reading about this wondrous cheesecake in so many journals, I *had* to come find the recipe.

Never mind the finished product--just cleaning out the blender and mixer bowl was DELICIOUS!! :lol:

[lcon109]

Sugar Free... but what flavor are you using? I know there is a cheesecake flavored jell-o pudding but I don't think it's sugar-free.

Vanilla?

Thanks!
Lisa :)

[KarenB]

Since that's what I had in the cupboard.... I didn't want to mix flavors on the first try. :)

It's just sf jello, not Jell-O brand Cheesecake, btw. Sounds like there's a bit of confusion. SF Jello, with cream cheese, whipped cream, and cottage cheese. YUM!

[Marlaine]

Another Twist on the Cheesecake

I bought a 7" spring form pan because I thought the cheesecake would be more elegant done in that pan. Then I decided to try adding a nut crust. I toasted 1/2 cup sliced almonds (which I'd crushed) in a frying pan in 1.5 Tbsp lightly browned Butter. Sprinkled a light dusting of Splenda on it and pressed it into the pan. Put it in the freezer to cool while I made the cheesecake.

My dinner guest gave it rave reviews.

I've made all of the flavours I could find: lime, lemon, raspberry, orange strawberry, and peach...listed in order of preference.

The lime served with sliced fresh strawberries on the side is exquisite.

Marlaine

P.S. The nut crust was (of course) inspired by Karen.

[Marlaine]

Counts for the Cheesecake

As I've done all of the figuring using FitDay, I thought I'd share them.

1/8 Cheesecake with Almond Crust
Calories 310
Fat 29
Carb 5
Protein 11

1/8 Cheesecake (crustless)
Calories 238
Fat 22
Carb 4
Protein 8

[kodi10]

This is wonderful. I was looking for something different. Something that isn't just jello and whipped cream.

This is soooo goooood. And it is easy to make. It never ceases to amaze me the good things that can come out of cottage cheese :Puke:

And thanks, Marlaine, for finding the counts. Ruth I know this is late, but thanks to you for the treat!

[Ruth]

You're welcome :D It's too good to not share it.

[Marlaine]

YES!! This is the Cheesecake that keeps turning up in my journal in my food logs!

Thought I'd drop in and note that I have two favourites now. The lemon flavoured and the raspberry with a bit of a twist.

As it's Raspberry season here on the wet coast, I put 1/3 of the mixture in the springform pan, then a layer (approximately 3/4 cup) of fresh raspberries, another 1/3 of the mixture, and another layer of berries and finally the last 1/3 of the mixture. It was absolutely divine!!

I think it's worth noting too that when I make this up, immediately after it's set, I cut it into 1/8's and freeze the individual portions. It freezes well and is almost icecream if allowed to thaw not quite completely before eating.

[Angeline]

do you think this could be made with fruit juice and gelatin. The Jello I have here is only sweetened with Nutra-sweet...and I was under the impression that is a bad thing.

[Ruth]

Hi Angeline,

Yes, you can make this with plain gelatine and fruit juice, and of course it's up to you to play around withthe amounts. I would suggest that you use fruit juice concentrate (frozen OJ) to get the intensity of flavour you'll need to compensate for the cream cheese, heavy cream & cottage cheese. Another option for you is to use unsweetened koolaid powder for your flavouring, that way you'd have a lot more flavour choices.

Good luck & please report back on how it works out.

[Angeline]

hey thanks for the reply

I was thinking of trying with lime juice to get a sort of Key Lime Pie cheesecake. I could even include some of the zest to intensify the flavor. Lime juice is pretty potent so it might work

Good tip on the frozen concentrate. I hadn't thought of that. I'll look into that.

[emmasmom]

Hi everyone-

Just got the info about the cheesecake and it sounds yummy! I just started induction today so I believe I will have to wait a while to make it. My question is - is there s/f jello made with splenda? I think I too have only seen the nutrasweet ones though I have to admit I haven't looked recently! Thanks again -

Patty :wave:

[MarieC]

This was absolutely SO GOOD!

Thank you for sharing.

[Azure]

I can't wait to try this recipe. Wanted to tonight, but didn't have any cottage cheese and didn't feel like going out to the store. So instead I'm making the jello cheese cake that's on the back of the knox box. Just sub'ing splenda for the sugar. Will pick up some cottage cheese tomorrow so I can try this version.

[Azure]

Well, the plain cheesecake I made last night (not the one from the recipe in this thread) didn't turn out that great. It tastes like slightly sweetened cream cheese. Which while isn't a BAD taste, isn't what you're looking for when you're wanting cheesecake.

So I just got done making Ruth's jello cheesecake. I'll let you know how it tastes in a few hours. I needed to double the recipe because I only had a full 16 oz container of cream cheese, and I'm too lazy to seperate it. I'm definitely gonna need to invest in a metal mixing bowl that I can pop in the freezer for a while so that my heavy cream whips up right. And there were still plenty of lumps of cottage cheese in the "batter". But it still tasted great. I'm with KarenB. Cleaning the mixing bowl was tastey. :)

[Azure]

Okay, I have to say this cheesecake is delicious. I used strawberry jello. The ONLY problem is that the cottage cheese didn't really smooth out. I used a small curd cottage cheese. And well, there are tiny lumps all throughout the cheesecake. Is that normal? I mean, I still love it. The lumps are just a little distracting. :) But still it's my new favorite dessert. Thanks for the recipe Ruth! :thup:

[Ruth]

Hi Azure,

I'm glad you like it, it's sure a fave of mine. Are you using a blender on the cr cheese/jello/cottage cheese mix? I always use a Braun wand/hand blender until it's smooth, about 4 - 5 mins & Marlaine uses a standard blender and it always turns out smooth. I'm guessing that you just used the beaters, and that won't take care of the lumps. I'm not sure I'd like it lumpy :( Good luck with the next one.

R

[Azure]

Yeah, I used my kitchenmade mixer. I DO have one of those braun sticks. I'll use that next time.

[sunshine2]

This cheese cake has become a part of my menu these days, I have it probably once a day...my favorate is Lemon.

I put the cottage cheese in the blender until smooth, then I add the jello & cream cheese to it (after the jello disolves in the hot water) then blend some more, comes out really smooth, then I fold it into my whipped cream, works perfect every time.

[Azure]

Thanks for the suggestion on freezing this yummy cheesecake, Marlaine! It DOES have an ice creamy like texture when still partially frozen. This is my favorite way to eat this cheesecake now. When I serve dinner, I get out a slice of cheesecake and leave it on the counter on a saucer. By the time I'm done with dinner, it's ready. :yum:

[Azure]

Making a white chocolate raspberry cheesecake tonight. Made sure I blended the cottage cheese with my braun stick until nice and smooth. Added some da vinci white chocolate syrup to the cottage cheese to help smooth it out. Can't wait until it sets. :)

[deb_o]

Please let us know how it turns out! I just found this thread while looking for ideas for Thanksgiving dinner. It all sounds so wonderful and I can't wait to try this recipe and it's variations!

[Azure]

The white chocolate raspberry one turned out great. This recipe is one I use a few times a month. It's VERY important that as soon as its sets you slice it into individual portions and FREEZE them. Trust me on this. You'll end up eating the whole thing otherwise.

[DWRolfe]

I am definately going to have to try this!

I was thinking of trying crushed macadamias for a bit of a crust. Sounds like it would be a great dessert to have around for the holidays...

Thanks for the suggestion to freeze individual slices pronto, Azure! Great (and cautious) idea.

Donald :wave:

[Azure]

It was Marlaine's idea to freeze them. It's just become a MUST for me or else I end up eating the entire damn thing by myself within a couple of days.

[LucyCL]

We are having a house warming party on Saturday - we have about 70 people coming - everyone is bringing their own meat to BBQ - and I have asked a few people to bring desserts & salads.

I am going to make this cheesecake - and will try it with a pecan nut base - as in William Bahn's famous peanut butter pie recipe.

I'll let you know how it goes....

Lucy

[SarahO]

At the risk of repeating what everyone else has said, this recipe is wonderful! I made it yesterday for our Buffy party and it was a big hit. I used lemon jello and replaced a little of the water with lemon juice. Made the almond crust from Karen's Vancouver Cheescake recipe, and topped it with a few sliced strawberries. According to Fitday a 1/8 slice had only 6 grams of net carb! Whoo-ee!

I couldn't get fresh strawberries at this time of year so I had to use frozen (unsweetened of course). I wish I had layered the strawberries in the middle of the cheesecake, because the thawed strawberries were a little wet & that would have been more attractive blending into the middle than running all over the top. But it still tasted great.

I brought the leftovers into work today so my Atkins buddy can have some. I'm definitely going to make this again!! :yum:

Sarah

PS: Lucy, where do I find this famous peanut butter pie recipe? I browsed through this forum but I didn't see it.

[LucyCL]

Sarah - go to the orange bar at the top - recipes - then on the left hand side go to "More low carb recipes from our readers' Then in that section go to desserts. Just make sure you reduce the amount of Splenda suggested otherwise it will be too sweet.

If you read Wbahn's journal - you will find that he has "tweaked" the recipe to be better :yum:

Enjoy:):)

Lucy

[princess_K]

Lucy

As a fellow Australian... how did the converting of the ingredience go and was it nice???

Sounds so yummy I am going to have to print this out and give it a try..

Karen :sunny:

[LucyCL]

Karen
The only conversion of ingredients I did was the cream - use thick cream where it says whipping cream. I didn't get a chance to have any cheesecake - it all disappeared in a minute:) I guess it was nice. I was given a recipe for a strawberry coulis to put on the top - (which I forgot to make:( )
Actual recipe is: 1 cup raspberries/strawberries
1 tsp reduced sugar
1 tsp vanilla
2 tblsp water

Bring to the boil, reduce heat and simmer for a few minutes. Blend or puree.
I have no idea of the carb count but I have it on good authority it is very low:)

Enjoy!
Lucy

[princess_K]

:clap: :clap: :clap: :clap: :clap: :clap: :clap: :clap: :clap:
Thanks for that Lucy

Will print it out and get the ingredients and see how I go..

Have a great weekend

Karen

[dragonfly7]

I'm not sure what the SF Jello is? Are you talking about plain gelatin? The only SF jello I know of is flavored, not plain?

Thanks!

[Karen]

I'm not sure what the SF Jello is

In low-carb lingo, SF means sugar free. :)

Karen

[dragonfly7]

Hi Karen,

Sorry, I didn't ask the question correctly. I know its sugar free, but I'm not aware of a plain sf jello. It seems they only have flavors like cherry, lime, etc. I'm not sure what to use in the recipe. I was wondering if its plain knox gelatin, or do you use a sf flavor?

Thanks!

[Ruth]

Hi Dragonfly7,

I have always used flavoured gelatin, orange, lime, raspberry, etc. In Canada we are somewhat limited in the flavours available, unlike in the U.S. If you want to experiment with unflavoured gelatin & post the results, that'd be great.

Cheers,

[dragonfly7]

Thanks Ruth! I'll let you know if I try it :)

[Lessara]

Isn't cottage cheese not on Atkins? I thought it had too many carbs??

[Magicslr]

Thank you Ruth and all the others,

I've been looking all over for the famous jello cheesecake recipe.

I just found this thread and now have all versions of the cheesecake printed and ready to try.

My biggest problem will be to leave the servings in the freezer! :)

Off to the store to buy the ingredients.

Magic

[princess_K]

I have the problem when freezing.. I take it out and let it defrost but then it tastes funny.. it seems to be lumpy like the cottage cheese was.. when I don't freeze it .. it is smooth and just yum..

Another variation is to up some Jello on the top... and let it set.. YUM!

[Ruth]

Okay, here are the numbers for the original recipe posted at the top of page 1, I should have posted these a long time ago:

Fitday:

Total: 1901
Fat: 176 1587 82%
Sat: 110 994 52%
Poly: 6 58 3%
Mono: 50 453 23%
Carbs: 25 101 5%
Fiber: 0 0 0%
Protein: 60 241 12%
Alcohol: 0 0 0%

1/8 serving would be:
Fat 22 g
Carbs 3.125 g
Prot 7.5 g

[Ruth]

Hi Lessara (Kassie)

I admit I had to haul out my Atkin's book to check on cottage cheese. In Chapter 8 cottage cheese is listed as a free food (of course always choosing the highest fat you can find). I do not have the most recent edition and do not know if CC has been removed as a free food.

Anyway, once Induction is over, the good Dr allows sugar free desserts. If artificial sweeteners don't stall you, then go ahead and enjoy.

Hi ya princess_K ,

I froze this cheesecake once but didn't really like the texture so I've never frozen it again. I froze it in 1/8 serving sizes and found myself eating 2 pieces at a time, so I figured Why bother?? Sometimes I eat a batch up in just 2 days, and at the other extreme, I once tossed out half a cheesecake because I'd forgotten it was in the fridge, and I didn't dare try a piece because I was sure the cottage cheese has gone past the 'best by: date'. Blech! there's nothing worse than sour cottage cheese, based on 1 memorable experience about 22 yrs ago. One taste of that nasty sour mess & I couldn't eat cc for about 4 years. OY!

I'm off to go have a piece of mandarin orange jello cheesecake for my bedtime snack.

..........later

[Laura-Lyn]

I tried the lime version, with some strawberry coulis layered in the middle, and a little more strawberry coulis and some fresh strawberries layered on top. At first the green colour turned me off, but the taste! It is so light though that it is easy to eat too much. I froze a small amount last night (I forgot to take it out of the car) so I'm going to try that with lunch today. Thank you for this!!!!!

[Magicslr]

Hi,

This recipe sounds great and I would like to make the strawberry coulis to put on the top

Could someone tell me what reduced sugar is? Is it something you buy or make?

TIA,
Magic

[Lucid]

:D I'm so glad I found this . I have a get together planned Friday and I always bring dessert. I think I will try lemon with fresh strawberries.

[FionaC]

OMG I made this on the weekend and it was AMAZING!!!!!

I did make a mistake when converting oz to grams and doubles the cream cheese content but it still formed well and was just extra creamy :D but I would next time use a continental cottage cheese style (without lumps) cause I nearly burnt up my electric hand beater trying to get the lumps out :rolleyes:

thank you so much for the recipe it is going to be a regular on my list of must makes :D I took it to a dinner party for dessert and drizzled some passionfruit over the top for the non LC'ers and they all loved it :D

thanks again

:D Fiona :D

[theresa113]

I made this recipe with ricotta instead of cottage cheese. It saved both on time and carbs. Came out really good too!

[Marlaine]

After all of these months.......

I can't belive that I had to come here to get this recipe again. There was a time that I had it memorized and made it at least once a week, sometimes more if I was being generous and giving slices away. Haven't made one in months, though I've been threatening for weeks now. Tonight is going to be the night. I want to take it with me to the manager's meeting I have to attend in the morning!

Marlaine

[Glenda]

For those of you wanting a little more zip to this: add a package of sugar free Kool-Aid when you dissolve the jello in boiling water. You still get the sweetness from the jello, but get the tartness from the Kool-Aid. Use lemon lime koolaid with lime jello, lemon with lemon, cherry with cherry,etc etc etc. I often use this when I make jello blocks(SF Jello, Knox gelatin, Kool-Aid). I pour it in an 8X8 pan, let it set, then cut in blocks. Great snack.

Glenda

[vashka25]

Made this as Mom's "birthday dessert" as a cake is out of the question (little town no low carb anything here)....
It was GREAT !!!!
This is going to be the new once a month treat in this household!

Thanks!

Cheers!

[PJ in Miam]

Azure, what jello flavor do you use for the white chocolate rasberry cheesecake? You mentioned the davinci but not the jello choice.

PJ

[Azure]

Raspberry, of course :) I need to make this again soon. I made a strawberry/lemon one a couple of weeks ago, but white cocolate raspberry is still my favorite.

[htg]

A Zillion thanks!!! I was really keeping my fingers crossed thatI would find a cheescake recipe and here it is :thup:

Now I just have to get further intp the program

*happy happy Happy*

[Phizz]

I tried this today , but I substituted the whipping cream with whipped topping, I hope I didnt blow the carbs , I haven't quite figured out how to do all the counting, but whipped topping only has 2 carbs per tablespoon.
I used 3 large tbs.
I used strawberry banana sf jello..YUMM!

[salty222]

hi all :wave:

what is the opinion of using s/f jello made with asperteme?
i havent been havin any asperteme..

[Annie-Pie]

Salty, there are many postson this forum about sf jello and aspartame. You can check them out under "Search" at the top of this page.

I am so excited to make this recipe and try the many variations!The white choc rasp sounds great, so does mandarin orange. Oh yum!

The only thing I would do is use unsweetened kool-aid (1 pkt) to 2 pkts of knox gelatin. I don't use SF Jello at all anymore! Making it with koolaid, splenda and Knox is so much healthier, cheaper and full of flavor!


Annie-Pie :thup:

[salty222]

thanks for info..btw do you know a good way to make sugar free kool-pops??

[Annie-Pie]

My daughter made it in ice cube trays and they worked fine, using Splenda. I just think it is expensive to make though.

Confession: I miss the childhood days of sucking all the sugar from the bottom of a homemade Kool Aid popsicle. Yikes! :wave:

[salty222]

i hear you...back then we would run and play..not worry about the weight. :)

[RottieResQ]

I usually eat my breakfast at work and I was getting pretty sick of eating my hard boiled eggs while the girl who sits next to me always ate yummy things like pop tarts and other junk. So I decided to make a fruity "treat" that I could have for breakfast! I made this jello recipe using ricotta instead of cottage cheese and raspberry Jello. Then I spooned it into lined muffin tins. I only had 12 tins so I ended up throwing some of it away because there was some left over. I think it could have made 14. I claculated this out to be 1.5 grams of carb each. They make a great breakfast treat to break the monotony of eggs everyday!

[salty222]

what is the recipe?

[RottieResQ]

I just used the recipe on the first page of this thread. All I changed was the ricotta instead of cottage cheese. Really yummy!!!

[salty222]

i need help..i made the jello cheesecake..was good..but i was wonderin how i could divide it up so i would know how many carbs i was eatin per serving

[mickster]

I think the time has come to post this wonderful recipe as a sticky at the top of the page. Gonna make some now, at a Homestead suites in King of Prussia, PA. Nice to get to a hotel with a kitchen so I can indulge my sweet tooth.

I had to look this up again because I can never remember how much water to use, duh.

[Shannonp]

Salty222,

I was thinking you could divide the servings equally in the tin muffing cups you pick how much you want in each cup and then divide the 24 carbs by the number of cups you filled.

Does that sound right?

[salty222]

good idea shannon...thanks

[Shannonp]

Im sorry for this truely ignorant question but....

is it Jello- jello that you use or Jello pudding???

Like I said, sorry all!

Shannon

[salty222]

jello jello

[Shannonp]

Thanks so much Salty!

I asked the question and have literally been sitting here waiting so I could jump to the kitchen and make it! Pathetic...but true! LOL

Thanks again!!

[salty222]

u welcome...lol

[Annie-Pie]

I sure do love gleaning all these tasty ideas!

Someone who cooks in their hotel suite is someone truly dedicated to the cause, eh? Great job, Mickster!
They'll probably want to pass it around at the manager's reception in the evening--LOL! :lol:

RottieResQ: Thanks for the idea! I wonder if we froze it, it would probably be ok a tad, don't you think? I think maybe a bit of s/f syrup, like raspberry, would be phenomenal. How would that turn out with your variation?
Rottie, we just returned from Germany and visited the OLD town of Rotweil! Of course that is where the Rotweils came from. Pretty, pretty town with the "Black gate". Our host student's great grandfather was the mayor there! Funny, didn't see any rotweils there, only souvenirs of them!

Annie-Pie :wiggle:

[Jeffy]

I got this version from Homesar. I use it on my modified fat fast. Any coments?

Here's how I do it:

Gather together:

............3 small boxes sugar free jello of your favorite flavor
............1 8-ounce package of Neufchatel cheese (see notes below)
............1 cup heavy whipping cream

Notes:

I've opted for the smaller packages of jello, making three of them at a time, since this produces enough servings for one day of fat fasting (five feedings).

I use Neufchatel cheese, Philadelphia brand, because it dissolves well in the hot jello mixture. The fat-full cream cheese does not entirely dissolve, and produces a less satisfactory product, as far as I'm concerned. Also, watch the store brands of these cheeses. I find that Philadelphia brand cream cheese and neufchatel cheese (what they call their fat-reduced cream cheese) have lower carbs than the store house brands.

Preparation:

Place 3 cups of water in a pan that will hold six to eight cups. I use a 8-cup Pyrex mixing bowl w/handle and spout, putting the 3 cups of water in it and microwaving on "high" for about five minutes.

While the 3 cups of water is heating, place ice cubes in a four-cup measure cup, adding water until the water/ice mixture comes to 3 cups.

Dump in the powdered jello into the heated water and stir with a wire whisk until well dissolved, approximately two minutes.

Unwrap the Neufchatel cheese and gently place it in the hot jello mixture. Press the wire whisk into the cheese to break it into smaller pieces, and when they're small enough, gently whisk the mixture. The Nuefchatel cheese will eventually dissolve after two or three minutes of gentle stirring with the wire whisk.

Gently pour the ice/water mixture into the jello/creamcheese mixture, and whisk gently until all ice is dissolved. Place the container of jello/cheese liquid in a freezer. Check it about every ten minutes, whisking at each check, to ensure even cooling.

While the jello/cheese mixture is chilling, whip one cup of whipped cream until stiff. You may sweeten to taste it if desired. I use standard saccharine sweetner. When whipped stiff, set in refrigerator until needed.

When the jello/cheese mixture has begun to gel (it's the consistency of very thick pancake batter), gently fold the whipped cream into the partially gelled jello/cheese mixture.

Packaging:

If one is going to remain in one place most of the time, you can simply put the stuff into a bowl in the fridge and let the gelling continue. I travel around during the day, so I portion the mixture into 7 ounce plastic cups (cost about $1.75/100 count in the grocery store). Depending on how high you've whipped the cream, this recipe will fill 10-12 7-ounce cups. I slap some aluminum foil on the top, then put them in the fridge till needed. They're pretty portable in workout bags or big purses.

CALORIES:

From Jello: 60 calories, all from protein
From cream cheese: 560 calories, 480 calories from fat
From whipped cream: 800 calories, all from fat
Total calories of batch: 1420 calories, 90 percent from fat

If you please, you can eat only jello thingies, in the right proportion, to get the 200 calories you need for each feeding. This would come from dividing the batch into seven equal servings.

However you divide the jello/cheese batch, figure out the resulting calorie count, and then add enough oil or other pure fat (at 40 calories per teaspoon) to get your 200 calories.

I divide my jello batch into ten servings, each approximately 140 calories. So, to get the remaining 60 calories, I add 1.5 teaspoons of my lime-flavored safflower oil.

Hope this helps.

Homesar

[tulasgram]

I just made the jello cheesecake today with 2 packets of Knox gelatin and strawberry Kool-Aid. It is very pink! I used 2/3 cup vanilla DaVinci instead of the water and ricotta instead of cottage cheese. It is yummy...and just the right sweetness. Thanks for the treat.

[allibaba]

I just tried this to bring to a friend's the other night. Everyone loved it. I made it again today to bring when we go out tomorrow :)
Thanks Ruth!!
Alli

[golflady59]

Can't wait to try this. To the front page with you :)

[Ruth]

I'm on a quest to have more soy in my diet & thought of using tofu instead of cottage cheese. (I'm lactose intolerant & the cottage cheese causes zits :()
Based on scraping the bowl, this version is creamier & not as tart as the original. :yum:

For convenience so that you don't have to go back to the 1st post in the thread:

The recipe:

2 packages of Sugar Free jello - flavour of your choice
2/3 cup boiling water
8oz cream cheese
1 cup tofu
1 cup heavy cream (whipping cream)

Drain water from tofu in advance: Using paper towels above and below tofu block, press firmly *OR* wrap in paper towels & allow to sit until paper towels are soaked. Change paper towels twice.

Dissolve jello in hot water. Break cream cheese into 4 chunks & allow to soften in jello mix. Meanwhile, whip the cream until firm. Using a blender (wand/stick/traditional), but not a "mixer", blend jello, cream cheese & tofu together until very smooth - this could be a few minutes. Fold in whipping cream until all lumps are gone & pour into pie plate or muffin cups or individual serving dishes. Chill until firm.

About the tofu I used: In Vancouver: Sunrise brand - medium firm tofu had the lowest carb count in the grocery store of the moment. 454 grams or 1lb package. Read the label & buy the lowest carb tofu you can find and adjust the counts accordingly. Half of the package was about 1 cup - that's close enough for me ;)

Total recipe counts from Fitday.com:

Total: 1887 cals
Fat: 179 grams
Carbs: 22 grams
Fiber: 0
Protein: 53 grams

1/8 recipe = cals 236 fat 22g carbs 2.75g protein 6.6g
1/6 recipe = cals 314.5 fat 30g carbs 3.67g protein 8.8g

1 cup of the tofu I used had 117 calories, fat 10 g, carbs 5 g, fiber 1 g, protein 17 g.

[Msushelly]

tulasgram:

I have a few questions (for you or anyone who may be able to help)...did you boil the DaVinci's in order to soften the gelatin? Also, if you wanted to just use water, how much Splenda do you think would need to be added in order to make the koolaid/Knox mixture sweet enough?

TIA!

[BlitzedAng]

Divinci rocks..Never get enough of that stuff. So many flavors and soo many ways to use them.

Angel

[jemman]

hows the consistancy on the mixture? could i make it in muffin cups?

*nevermind* found the answer on the previous page- thanks :)

cant wait to try this one :)

[Meg_S]

Just adding my experience to the list...
I mixed 1 container of cottage cheese (4%) with enough low carb milk (whole) to make just over 2 cups of a thick liquid in the blender... added 2 packs of jello that had been dissolved into some hot water, a bunch of lemon juice and 7 drops of stevia, final result was 5 1/4 cups of liquid. I poured them into all of my empty low carb yogurt containers and popped them into the fridge for a bunch of

UNREAL!! This is so so so yummy. I'm dancing around the house right now :) It's low calorie too... for a treay I'll up the cals and top it with whipped cream.

[ausgirl]

I made this on the weekend for guests. I loved it. Not sure if they did, they didn't finish thier servings..LOL... too bad I say. Am going to make this for desert for christmas day. I made it with the almond, hazelnut and unsalted butter crust.

Ausgirl

[jmsshaffer]

Can you please tell me what could be substituted for the cottage cheese? It has too much sodium in it for my diet. It is not pleasant trying to do both LC and LS. It severely limits your choices. Anyone out there have this same problem?

[Ruth]

Ricotta cheese is a good alternative - but I don't know about sodium content. I guess it's label reading time. Another option: try using only half the cottage cheese or ricotta.

Good luck & enjoy!

Ruth

[beejereeno]

Another option for you is to use unsweetened koolaid powder for your flavouring, that way you'd have a lot more flavour choices.

Good luck & please report back on how it works out.

I did this recipe but since I couldn't wait to try it and didn't want to go to the store to get the right things, I did a few things differently:

Along with my 1 box of sugar free Jello (lemon flavor), I used 1 packet unsweetened Cherry Kool-Aid and 4 saccharin tablets (equal to 3-4 packets Sweet N Low)

I didn't have any cottage cheese so I substituted for the same amount of sour cream, and added 1/2 a brick of cream cheese.

I didn't have a whole cup of whipping cream whipped up.
The whole thing's in the fridge now.

Couple of questions:

1) How long does this take to set? Same as Jello ?(4 hours)

2) When I added the whipped cream to the jello mixture it was hard to tell a difference. Is the mixture supposed to get "fluffy" once you've added the whipped cream? Just checking to make sure.

3) Also, is this supposed to be tart and very strong before chilling? Mine was very very tangy and tart. I dissolved the 4th saccharin tab to a tsp of water and added it to the mixture but it only made it sort of bitter.

4) Someone here said they liked it better served slightly thawed from frozen state. Is it more 'wet' and sloppy like custard if refrigerated instead of frozen?

Thanks for your help....looking forward to slicing this up and tasting it!

[misschris]

I had not made this in quite a while, so made it tonight but did it a little different. I only used 1 package of the Jello for a milder flavor (used Rasberry), and I used 1C ricotta instead of cottage cheese. Put them in the mini muffin tins. I made about 35 of them, they came out to .72 carbs each. They are SOOOO yummy, I could probably eat a dozen of them if I'm not careful!!

The SF Jello states it is <1g carb, so I counted it as 3 for the entire package. Just not completely sure.

[LadyBelle]

The question regarding sodium is really old, but others may have it. I have found no salt added cottage cheese in my Safeway store. It is much, much lower sodium then regular, and I found it works well in baking when you want to have more control over the salt content of the recipe.

[sldeal]

Hi Angeline,

Yes, you can make this with plain gelatine and fruit juice, and of course it's up to you to play around withthe amounts. I would suggest that you use fruit juice concentrate (frozen OJ) to get the intensity of flavour you'll need to compensate for the cream cheese, heavy cream & cottage cheese. Another option for you is to use unsweetened koolaid powder for your flavouring, that way you'd have a lot more flavour choices.

Good luck & please report back on how it works out.

It's difficult trying to find sf jello over here and I've been dying to make a lemon flavor cheese cake, I just read over this post and I thought oh my God, unflavored kool-aid in place of sf jello, I would have never thought of that, plus it's much cheaper! Thanks for sharing.

[missymagoo]

bump it up again. i tried this and it is good. sue