Serving 1 – carbs per serving – 3 grams
1 sm. pkg sugar Free Jelly, any flavour
1 cup boiling water
340 grams soft cream cheese
1 cup ricotta cheese
12 pkgs Splenda
1/2 cup heavy cream
Dissolve gelatine in boiling water and stir well. Blend cream cheese & ricotta in separate bowl with electric mixer.
Whip in the Equal.
Add gelatine mixture and blend until smooth.
Whip the cream to heavy peak stage.
Fold in jelly mixture.
Pour into paper-lined muffin cups and refrigerate until set.