This is a variation on Linda Genaw’s Cheesecake Pudding recipe. I have been in love with her vanilla version for years now. But it’s absolutely yummy with raspberries and a splash of rum. 🙂 This recipe is not suitable for Atkins Induction. But you can enjoy it after the initial 2 week period. 🙂
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8 oz. cream cheese, softened
1 c. sour cream (8 oz.)
Sweetener of choice to equal 3/4 c. sugar. If you use Splenda or sweetener with carbs, you will have to add those carbs in below.
1 tsp. vanilla
2 c. frozen raspberries (thawed)
1 c. whipping cream, whipped until thick
1 T. rum (optional)
DIRECTIONS: In a medium bowl, whip the cream until thick and set aside. Next, on a paper plate, soften cream cheese in your microwave. Blend/process or stir the cream cheese with the sour cream. Add sweetener, rum and vanilla. Add berries and pulse 2-3 times only. Using a rubber spatula, scrape mixture into the bowl of whipped cream. Fold the two together gently until well blended. Using a 1/4 cup measuring cup or spoon, dip the mousse evenly into 10 half-cup ramekins or pretty serving dishes and chill 1 hour or longer.
NUTRITIONAL INFO: Makes 10 servings (about ½ cup each). Each contains:
225 calories, 21.8 g fat, 8.26 g carbs, 3.25 g fiber, 5.01 g NET CARBS, 3.5 g protein, 89 mg sodium