Sugar Free Low Carb Butterscotch Cheesecake Mousse Food

SUGAR-FREE LOW CARB BUTTERSCOTCH CHEESECAKE MOUSSE

Steps:

• Place all ingredients into a stand mixer except heavy whipping cream.
• Blend on high, scrape down sides, until smooth.
• Change to whisk attachment and pour in heavy cream.
• Blend on high 5 minutes or until thickened and whipped in texture. (mixture will also thicken as it sets in the fridge).
• Spoon into a pastry bag to swirl into glasses.
• Place in the refrigerator 2-3 hours or overnight.
• Keep refrigerated until ready to serve.

LOW CARB CHEESECAKE MOUSSE

Steps:

• Melt sugar free jello (any flavor) in boiling water.
• Stir well to dissolve and cool slightly.
• Beat softened cream cheese until smooth and stir in cooled jello.
• Lightly fold in heavy cream until well mixed.
• Pour into serving dishes and put in fridge to chill at least 3 hours.

MACKIE'S LOW CARB/SUGAR FREE CHEESECAKE

Steps:

• Mix cream cheese in mixer until smooth.
• Add sour cream.
• Add 1 egg at a time.
• Add remaining ingredients and mix until smooth.
• Spray a pie pan with PAM and pour in cheesecake mixture. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.
• Bake 38-45 minutes at 375 degrees.
• If you are concerned about fat and calories you may use lite cream cheese or a combination of regular and lite.
• Note though that doing so will add carbs to the recipe and it may effect the texture.