Sugar-free, Low Carb Lemon-Lime Cream

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of a collection April shared, along with her personal experiences with low carb diet mind games. Click here for that story. Click here for lots more low carb recipes!

This is an incredibly refreshing dessert to serve on a steamy summer night. You can make the lemon/lime part and store in the refrigerator and then add the whipped cream before serving. You can use any flavors to make your own combinations too. Peach and Raspberry is excellent!

1 package (0.17 oz) unsweetened lemon drink powder (such as unsweetened Kool-Aid®) 1 package (0.17 oz) 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)

Makes 6 Servings 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