- 1pkg unflavored gelatin or 1 Tablespoon gelatin
- 1 cup boiling water
- 16oz cream cheese (room temperature)
- 1/2 cup sour cream
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1/2 tsp stevia concentrate powder (this is the white stevia powder often sold under the brand-name SweetLeaf(tm) )
I allow the cream cheese to warm up to room temperature. I then add the gelatin to the warm water, stir. Next I add everything else to the mix in a food processor, my bullet, or a blender. Mix everything very well. It can be flavored with different extracts like lemon, strawberry, etc. I like to add a bit of lemon or lime juice to the gelatin instead of the warm water. Not much…only about a 1/2 cup, with the other 3/4 cup being the warm water.
This can be poured into a glass or stoneware container, or in a graham cracker crust, and placed in the fridge. I have a recipe for a crust using pecans and almonds somewhere and I’ll post it just as soon as I find it back 😉 Lots of recipe cards and notes to wade through.
I wish I could remember where I found this recipe. However, I have had it scribbled across a piece of yellow note paper for what seems like an eternity. I know it is a rather popular one in low-carb cuisine. Enjoy!