Friday, February 10, 2012
Raspberry Jello Squares
This raspberry jello dessert is a fast and easy to make low-carb dessert. It can be made with or without the pecan crust. I like the crunch of the crust so I use it often, not only with this dish but with other desserts that sometimes need a low-carb crust. You can use other flavors of jello as well as change the fruit. But keep in mind the carbs wont be the same...
1 small package raspberry sugar-free geletin dessert
1+1/2 cups boiling water
1 cup pecans
2 tablespoons butter
Sugar substitute equal to 1/4 cup sugar (zero carb sweetener such as liquid Stevia)
6 oz cream cheese cut up into pieces
1/4 teaspoon orange extract
1+1/2 cups fresh or unsweetened frozen raspberries
Preheat oven to 350° F
Dissolve raspberry gelatin in boiling water.
Process pecans in a food processor until they become a coarse meal.
Add butter, salt, and sweetener and process until smooth
Press the pecan mixture into the bottom of a 9 X 9 square pan
Bake for 8-11 minutes, until lightly brown (watch carefully so they don't burn)
When gelatin mixture is cooled to the point where you can comfortably stick your finger into it, add the orange extract and cream cheese and blend. You can use a stick blender, food processor, or regular blender.
Stir 1 cup of the berries into mixture and pour into pan over the pecan crust.
Cool in the refrigerator for 10-20 minutes, until mixture is thickening but not set. Sprinkle the other half cup of raspberries across the top.
Cool until completely set.
Cut in 9 squares.
Each square has 2.5 grams effective carbohydrate
2.5 grams fiber,
3 grams protein,
and 179 calories.