Ingredients for Low Carb Cheesecake Mousse
- 16 ounces (2 blocks) softened cream cheese
- 1 cup heavy cream
- 1 (3 ounce) package sugar-free cranberry gelatin
- 1/2 cup boiling water
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How to Make Low Carb Cheesecake Mousse
- In a small saucepan, bloom 1 (3 ounce) package sugar-free cranberry gelatin according to package directions using 1/2 cup boiling water. Stir until completely dissolved and set aside to cool slightly.
- In a large bowl, beat 16 ounces (2 blocks) of softened cream cheese until completely smooth and creamy.
- Gradually whisk in the cooled sugar-free cranberry gelatin until well combined.
- In a separate bowl, whip 1 cup heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
- Divide the mousse into individual serving dishes or a larger bowl. Refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
7g
Fat
123g
Carbs
1g