Sugar Free Raspberry Chiffon Squares - 5g Carbs, 2g Fiber, 2g Sugar
1 small package raspberry sugar free gelatin dessert such as Jello brand
1 1/2 cups boiling water
1 cup pecans
2 Tbsp butter Sugar substitute equal to 1/4 cup sugar (zero carb sweetener such as liquid sucralose preferred)
pinch salt
6 oz cream cheese cut up into pieces
1/4 tsp orange extract
1 1/2 cups fresh or unsweetened frozen raspberries
Preheat the oven to 350 degrees F.
Dissolve raspberry gelatin in boiling water.
Process pecans in a food processor and process to a coarse meal. Add butter, salt, and sweetener and process until smooth Press the pecan mixture into the bottom of a 9 X 9 inch square pan. Bake for 8 to 11 minutes, until lightly brown (watch carefully when it gets close)
When gelatin mixture is cooled to the point where you can comfortably stick your finger into it, add the orange extract and cream cheese and blend. You can use a stick blender, food processor, or regular blender. Add 1 cup of the berries to mixture and pour into pan over the pecan crust. Cool in the refrigerator for 10 to 20 minutes, until mixture is thickening but not set. Sprinkle the other half cup of raspberries across the top. Cool until completely set, and cut into squares.
Servings: 9
Nutrition per Serving: Calories 186, Protein 3 gr, Fat 18 gr, Sat fat 6 gr, Carb. 5 gr, Sugar 2 gr, Fiber 2 gr, Sodium 128 mg, Potassium 107 mg, Chol. 28 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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