Ingredients:
4 oz cream cheese at room temperature
2 packets of sugar free, flavored gelatin
2 cups boiling water
6 ice cubes
2 packets sweetener (optional)

How to Prepare:
Mix gelatin into boiling water until dissolved. Add ice cubes to gelatin and stir to dissolve. Place mixture in freezer until gelatin is semi-set (15 to 30 minutes, depends on your freezer).

Mix sweetener into cream cheese or simply stir cheese until smooth if no sweetener is used. You may want to warm cheese in microwave but be careful not to start cooking it.

Remove gelatin from freezer and whip with mixer on high until frothy. Gelatin should be set enough to hold air bubbles. Add cream cheese and continue to whip until fully blended.

Place in refrigerator until set. Result is an airy, somewhat creamy gel with strong flavoring.

Ingredients:
1 8 oz pk cream cheese
1 egg
1 cup sour cream
1/3 cup (each) of 3 artificial sweeteners.
1/2 cup macadamia nuts unsalted
4 oz. pre-melted unsweetened chocolate.
Pam spray.

How to Prepare:
Cream cheese needs to be softened (set out about 2 hrs). Add sour cream, sweeteners, egg and pre-melted chocolate in medium bowl and blend with hand mixer. Add softened cream cheese. Blend well. Add nuts. Pour into pie pan that has been sprayed with Pam spray. Cook in 325 degree oven for 1/2 hr. Turn off the oven and let set in oven for 45 mins. Take out and cool in refrigerator.

Ingredients:
1 package sugar free chocolate pudding mix (get brand with the lowest carbs)
1 pint HEAVY whipping cream (keep it as cold as possible)

How to Prepare:
Get a large metal mixing bowl and fill it with one layer of ice Put a 2nd smaller metal mixing bowl in the ice bowl and let it get super cold. Put pudding mix in smaller bowl, and slowly add whipping cream to it, beating with an electric mixer until its all added in. The longer you mix it, the smoother and moussier(?) it becomes. I have done it with super-cold whipping cream and a refrigerated mixing bowl and it works, but for the best effect use the ice bowl method. Portion it into small tea cups or whatever (it should make 6-8 servings) and top with a dollop of sugar-free cool whip if you want, just before eating. Its Delicious!

Ingredients:
1 Envelope Unflavored Gelatine
1/4 Cup of Splenda
1/4 Sugar Free Cup of Vanilla Syrup
8 Ounce Cream Cheese
One Small Box of Sugar Free Lime Jello
One Small Box of Sugar Free Strawberry Jello

There are about 6 carbs in the splenda and 4 carbs in the cream cheese. The entire dessert comes to 10 carbs.

How to Prepare:
First make up your lime jello and start cooling in the fridge. In another bowl mix your cream cheese, splenda and vanilla syrup. In a saucepan boil your water and add non flavored gelatin. Pour the non flavored gelatin into your cream cheese mixture … mix well and pour all of these ingredients into your lime jello. Let cool in refrigerator for at least 2 hours. Then make your strawberry jello ….. let cool and pour it on top of your lime/cream cheese mixture …… let cool in refrigerator.

Ingredients:

crust:
1 1/2 cups pecan meal
1/2 stick of butter
6 pkgs of sugar substitute.

mix and press into a pie plate. Use a foil pan to press into a glass plate bake 10 min at 350. Flavoring of choice.

Filling:
2 8oz pkgs of cream cheese softened
1 12 oz of cool whip
9 pkgs of sugar substitute.

Whip together. Flavoring of choice. Put into crust and cool then slice and freeze.
At serving, thinly slice, 1 strawberry heat one min in microwave and sprinkle with sugar sub and put on top of apiece of pie. This pie works for peanutbutter (1/2C) works for lemon,vanilla, coconut.

Ingredients:
4 oz. cream cheese
1 Tbs. Davinci Sugar-free Vanilla Syrup
1 Tbs. sugar free Raspberry jelly

How to Prepare:
Soften cream cheese for 30 seconds in microwave.Remove and add syrup and jelly; stir.

How to Prepare:
Mix cream cheese and peanut butter together until smooth. Add cream, water and dry pudding mix. Mix until smooth. (Could be made with chocolate pudding also).
Carb count depends on carbs in peanut butter.
Add cream, water and dry pudding mix. Mix until smooth. (Could be made with chocolate pudding also).

Ingredients:
1 4oz cup Low Carb Vanilla Ice Cream
1 12 oz can A&W Diet Root Beer

How to Prepare:
Open Ice Cream and place in tall glass, pour in Root Beer, enjoy

Ingredients:
Crumb Crust:
1 1/2 cups Crushed Low Carb Cinnamon Nutrageous Granola ( by expert foods) Net 3 carbs per 1/2 cup.
5 Tbsp. Butter
1/3 cup Splenda
1/8 tsp salt

Filling:
2 lbs cream cheese
1 c. splenda
1 tsp Vanilla extract
1 tsp Lemon juice
4 eggs

How to Prepare:

Crust
For the crust, stir together crust ingredients and press onto the bottom of the spring pan and 1 inch up the sides of a buttered 24 cm.spring pan. Fill immediately or chill up to 2 hours.

Preheat the oven to 325 degrees.

Filling:
use your mixer on the lowest speed. beat the cream cheese no more than 30 seconds stop the bowl and scrape the beaters. Add the sugar in a stream, mixing no more than 30 seconds. Stop and scrape. Add Vanilla, lemon juice and one egg at a time mix only until each egg is absorbed no more than 30 seconds at a time. Stop and scrape after each addition.
Wrap aluminum foil around the bottom of the springform pan so that is at least 1 inch up the sides place the pan in a roasting pan and pour warm water into the pan to a depth of 1/2 inch.
Bake for 60 minutes or until lightly colored and firm except for the very center.

Remove from the pan of hot water.

Remove the foil and cool completely on a rack. Wrap the cheese cake in plastic or foil and chill overnight before unmolding..