12 oz. softened cream cheese 12 carbs
1 & 1/2 cups small curd cottage cheese 12 carbs
1 cup heavy cream 8 carbs
1 pk. SF vanilla pudding 20 carbs
1 pk. SF Lime jello 0 carbs
1 pk. SF Lemon jello 0 carbs
1/2 cup water
2 pks. Equal (or other SS) 2 carbs
Total carb count for entire recipe 54 carbs

Bring 1/2 cup water to rolling boil and add both boxes of SF jello whisking until gelatin is dissolved. Remove from heat and cool for 10 minutes.

Beat 1 cup very cold whipping cream until stiff peaks form and add vanilla pudding and continue beating for 1 minute. Add the cottage cheese and contine beating for 2 minutes or until curds are very tiny. Add cream cheese and continue beating until mixture is light and fluffy.

Slowly pour lemon-lime jello mixture into cheese mixture while contiueing to beat, sprinkle in the 2 pkgs of sweetener and beat until mixture is blended well. Should look like Key-Lime pie filling (light and fluffy). Pour into pie plate and chill for several hours until firmly set.

Dollop each serving with LC Whipped cream.

LC Whipped Cream:

1 cup very cold heavy cream
1 tsp vanilla
2 Tbsp Splenda

Beat very cold cream in a chilled mixing bowl until stiff peaks are beginning to form. Add the vanilla and splenda and continue to beat until stiff peaks. Serve on LC deserts.

8 Servings = 6.8 grams not counting low carb whip cream