Dessert

Low Carb Lemon Jello Cheesecake is for Dessert.

Low Carb Lemon Jello Cheesecake takes 15 minutes to prepare.

Low Carb Lemon Jello Cheesecake takes several minutes to cook.

Low Carb Lemon Jello Cheesecake makes 8 servings.

The ingredients for Low Carb Lemon Jello Cheesecake are:

2/3 c hot water
1 small package SF Lemon Jello
1 cup heavy cream, whipped to make 2 cups
5 drops of liquid Stevia
1-8 ounce pkg Cream Cheese, softened
1 c Cottage Cheese, not packed
1 1/2 c almond meal
3 T Ideal Brown or preferred sweetener
3 T Butter

Here is how you make Low Carb Lemon Jello Cheesecake:

In small bowl, dissolve jello. Set aside for 5 minutes to cool. In microwave safe bowl melt butter, add almond meal and preferred sweetener. Press into 9 inch pie plate with fingers. In medium size bowl, whip up heavy cream, slowly adding 5 drops of liquid stevia. Do not over whip. Set aside.In food processor or blender add cream cheese, cottage cheese and lemon jello. Blend for a few minutes, checking once to scrape down the sides and check texture for curds. Continue to process if needed. Pour into bowl and gently fold whipped cream into lemon cream cheese mixture. Gently pour on top of almond meal crust and place in fridge to set up. Ready in 4 hours! ENJOYNumber of Servings: 8Recipe submitted by SparkPeople user MANDAJO1982.

The nutritional information for Low Carb Lemon Jello Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 380.6

• Total Fat: 34.8 g
• Cholesterol: 85.7 mg
• Sodium: 247.6 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 2.1 g
• Protein: 10.6 g

The dietary needs meet for Low Carb Lemon Jello Cheesecake is Low Carb