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If a recipe similar to this has been posted, I appologize. This a quick dessert my Mom started making when she turned to Atkins a few years ago.
1- 8 oz pkg of cream cheese
1- Regular tub of Cool Whip (note: the sugar free has more carbs than the regular by 1 g.)
As much Splenda as you want to sweeten. Usually about a 1/4 cup.
Various fruit can be added, or flavor w/ a teaspoon of vanilla.
We have used Berries, Lemons, Lime, and Pineapple.
*See below for crust options...
Mix up the cream cheese. I found it's best to let the cream cheese reach room temperature. Add the cool whip in a little at a time so it incorporates into the cream cheese. Add Splenda if desired. Depending on the fruit you mix in, you may not need or want Splenda. If you are using lemon or lime juice, you'll need the juice of 1 or 2 fruit.
Usually, we just spoon these into little desert cups, cover w/ saran wrap and then refridgerate. Makes about 8 servings. Carb total approx. 7 g** before fruit and flavor is added.
Crust Options...
I made mini "key lime pies" for a recent family reunion, so I bought some mini graham cracker crusts. They have 15 g of carbs before adding the mixture, so beware. I just scooped out the filling and ate that. (I made this w/ little key limes. Once I had the desert together, I sliced an extra lime up and put a slice on each pie. I'm all about garnishing!
You could also grind nuts and pack them in mini tins or make a full 8 inch dessert pie, then just pour the mix over it.
**I figured this by taking 1 pk of Cool Whip w/ 25 servings @ 2g a serving = 50 g. And adding the Cream Cheese w/ 8 servings @ 1g a serving = 8 g. Mix makes about 8 servings, 8/50 = approx 7g (rounded up).
Either way, it has less carbs than a traditonal desert made w/ sugar and flour.
1- 8 oz pkg of cream cheese
1- Regular tub of Cool Whip (note: the sugar free has more carbs than the regular by 1 g.)
As much Splenda as you want to sweeten. Usually about a 1/4 cup.
Various fruit can be added, or flavor w/ a teaspoon of vanilla.
We have used Berries, Lemons, Lime, and Pineapple.
*See below for crust options...
Mix up the cream cheese. I found it's best to let the cream cheese reach room temperature. Add the cool whip in a little at a time so it incorporates into the cream cheese. Add Splenda if desired. Depending on the fruit you mix in, you may not need or want Splenda. If you are using lemon or lime juice, you'll need the juice of 1 or 2 fruit.
Usually, we just spoon these into little desert cups, cover w/ saran wrap and then refridgerate. Makes about 8 servings. Carb total approx. 7 g** before fruit and flavor is added.
Crust Options...
I made mini "key lime pies" for a recent family reunion, so I bought some mini graham cracker crusts. They have 15 g of carbs before adding the mixture, so beware. I just scooped out the filling and ate that. (I made this w/ little key limes. Once I had the desert together, I sliced an extra lime up and put a slice on each pie. I'm all about garnishing!
You could also grind nuts and pack them in mini tins or make a full 8 inch dessert pie, then just pour the mix over it.
**I figured this by taking 1 pk of Cool Whip w/ 25 servings @ 2g a serving = 50 g. And adding the Cream Cheese w/ 8 servings @ 1g a serving = 8 g. Mix makes about 8 servings, 8/50 = approx 7g (rounded up).
Either way, it has less carbs than a traditonal desert made w/ sugar and flour.
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