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. 🙂
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
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