I modified this from a package of unflavored gelatine, original recipe is here: http://www.kraftfoods.com/main.aspx...recipe_id=61697

1 envelope Unflavored Gelatine
1/2 cup Splenda
1 cup boiling water
2 pkg. (8 oz. each) Cream Cheese, softened
1 tsp. vanilla


MIX gelatine and Splenda in small bowl. Add boiling water; stir 5 minutes or until gelatine is completely dissolved.
BEAT cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition. Pour into a pie crust or a muffin tin and refridgerate for 3 hours.

This takes about 5 minutes to put together! Really yummy.

wow, I just have to try this, I so miss cheesecake!!

I just plugged this recipe into fitday and here are the stats if anybody is interested.
Carbs 24
Calories 1567
Fat 148
protien 38
So if I put this into my muffin tin and get 12 *muffins* Its 2 carbs each. For 8 servings its 3 carbs each.

Me too this looks great and very low carb and yet filling!

If you use sweetzfree the total carbs is only 12.

I tried this today and it was great. I adapted it a bit tho. I had some unsweetened strawberry cool aid mix and put a little of that...maybe 1/3-1/2 a package into it and it turned pretty pink..lol! Then before I poured it into the custard cups I put 1 whole frozen strawberry in the bottom of each cup, (I happened to have some in the freezer). Then on top I had one of those Eat Well Be Well 2 carb chocolate bars so I cut that up into real small pieces and sprinkled some on top of each cup too. It actually looked very attractive...(small minds amuse easily..lol!)

...if you can stand the aspartame, you can always use 1 package of the sugarfree Jello, and have lemon or orange or strawberry cheesecake in no time...