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Low Carb Lemon Lime Cream

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By April S. Fields

Posted July 23rd, 2007

This article is reprinted with permission from 101 Low-Carb & Sugarfree Dessert Recipes, by April S. Fields, (2002, Authorhouse)

101 Low-Carb & Sugarfree Dessert Recipes

Servings:	6
Author Notes:	This recipe was given to us by our friend April S. Fields, author of the fabulous book *101 Low-Carb & Sugar-free Dessert Recipes*. For some of April's informative low carb articles, check out the related links below.
Ingredients:	1 package (0.17 ounces) unsweetened lemon drink powder (such as unsweetened Kool-Aid®) 1 package (0.17 ounces) unsweetened lime drink powder 2 envelopes unsweetened, unflavored gelatin 4 cups water 1 cup heavy whipping cream 1/4 teaspoon Stevia® (check your health food store or Trader Joe's market) 4 packets Splenda® (or other artificial sweetener)
Instructions:	Dissolve the lemon powder and 1 envelope of gelatin in one cup of water. Heat to boiling. Add 1/8 teaspoon Stevia and 2 packets of Splenda®. Stir to blend, and then add one cup cold water. Repeat this procedure with the Lime drink powder in another pan. Allow both to cool and then place in separate containers in refrigerator until completely set and chilled. When ready to serve, break up both the lemon and Lime gelatins by stirring with a fork and fold together. Whip the heavy cream to stiff peaks and fold all three (lemon, Lime and whipped cream) together and then spoon into serving dishes. Garnish with a dollop of whipped cream and twist of lemon. Total carbs = 6-7 (depending on sweetener used) Per serving = 1 carb or less