This is an oldie, but goodie recipe that is so easy to adapt to low-calories and low-carbs. Just start with sugar-free jello mix and the rest of it is pretty low carb. I use whipped topping in it, but you can also whip up your own whipping cream if you prefer. If you use whipped topping, check the carb counts as all are not created equally and some are higher. This is not a difficult recipe, but it does require 5 to 6 hours to prepare and chill.

1 package Raspberry flavored Jello brand sugar free
4 oz Cream Cheese, softened
6 tablespoons whipped topping
1 cup Raspberries, fresh or frozen
6 large Strawberries, cut in half for topping (or 12 plump raspberries)
1/3 cup chopped pecans (optional)

Mix 2 cups of boiling water into the gelatin mix in a large bowl. Stir for two minutes until all the gelatin is dissolved. Add 1 3/4 cups cold water and stir into the mix. Cover the bowl with plastic wrap and put in the refrigerator for 2 to 2 1/3 hours until it begins to set up. (The mix will be gooey but not solid.)

Get out the cream cheese to soften while the mix is setting up. About 20 minutes before the gelatin is ready, beat cream cheese in a bowl until it is smooth. Process the raspberries in a food processor or chopped until they are chopped. Add to the cream cheese and use the mixer to blend them in. Stir in the chopped pecans with a spoon and set the bowl aside with plastic wrap over it until the gelatin is ready.

If you are using a special mold, prepare the mold. A thin coat of cooking spray will make it easier to remove from the mold later. I used heart cupcake molds, but this also works with a bigger mold.

Once the gelatin is set up, mix the 6 tablespoons of whipped cream into the cream cheese mixture with a spoon. Spoon the mixture into the gelatin in small batches and stir in before adding the next. Repeat until all the cream cheese mixture is blended into the gelatin. If you are using molds, spoon the mixture into the molds and smooth with the back of the spoon. If you are leaving it in the bowl, cover the bowl with the plastic wrap again and put it back in the fridge to finish setting up, about another 2 hours.

  If you’ve put it in a mold, put the mold in the freezer to chill and firm up. This makes it easier to un-mold. Again, it will be about two hours.

When you are ready to serve, remove the molds from the freezer, remove the plastic wrap carefully, place a plate or baking pan over the top and, holding onto the mold, flip the pan so the mold is facing down. Tap the mold or push against flexible molds. If they do not release, run hot water over the back of the mold until it releases the gelatin.

To serve, place one of the gelatin servings on a plate or scoop out 1/2 cup of gelatin from the bowl into a bowl or plate and put a dollop of whipped cream on top and place half a strawberry or a fresh raspberry in the middle.

Makes 12 servings, about 1/2 cup each.

Nutrition Info: Calories 76.3 Net Carbs 2 g Protein 1.8 g
Without nuts: Calories 53 Net Carbs 1.9 g Protein 1.5 g

This is a great dessert for your Valentine or use it for an engagement party or bridal shower luncheon. It’s the perfect light treat after a heavy meal. I use pecans in it, but you can use walnuts also.

POSTED BY RENE AVERETT AT 2/14/2013 1:20 AM