The devil finds work for idle hands!
Jell-o a la Cherries Garcia
Makes 5 -1/2 cup servings
1/3 cup whipping cream
1 1/2 tsp. each Splenda and Canadian Sugar Twin or
2 Tbsp. Splenda
1 1/2 Tbsp. unsalted butter
1 1/2 oz. unsweetened chocolate
1 tsp. pure vanilla extract
1 - 4 serving-sized package sugar-free cherry flavoured Jell-o
8 oz. cream cheese, cut into small cubes - a 250 gr. package will do
1 cup boiling water
1/2 cup cold water
Heat the whipping cream to a boil and remove from the heat. Stir in the sweetener, then add the chocolate and butter. Stir until the chocolate melts. Stir in the vanilla and pour into a small pan. (Lining the pan with parchment will make it easier to remove the chocolate.) Place in the freezer until hardened, about 1/2 hour.
Place the Jell-o in a bowl and add the boiling water. Stir until the Jell-o is dissolved. Add the cream cheese and let sit for a few minutes to soften. With a blending device, (hand blender, electric mixer, whisk, food processor, or blender) mix until smooth. Add the cold water and mix again. Return to the bowl and refrigerate, stirring occasionally, until the Jell-o is the consistency of softly whipped cream.
Remove the chocolate from the pan and chop into small cubes. Fold into the Jell-o mixture and smooth the top. Chill until firm, about 4 hours.
Effective Carbohydrates: 3.4 g; Carbohydrates: 4.7 g; Fiber 1.3 g; Protein: 5.6 g; Fat: 30 g; Calories: 303
Made with Splenda only, Effective Carbohydrates: 3.8