1 envelope unflavored gelatin 2 tablespoons unsweetened cocoa 2 eggs, separated 2 cups half & half divided 5 packets sugar substitute 1 1/2 teaspoons vanilla

In medium-size saucepan, mix gelatin and cocoa. In separate bowl, beat egg yolks with 1 cup half&half. Blend into gelatin mixture. Let stand 1 minute to soften gelatin. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Add remaining half&half, sweetener and vanilla. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In separate large bowl, beat egg whites until soft peaks form; gradually add gelatin mixture and beat until doubled in volume, about 5 minutes. Chill until mixture is slightly thickened. Turn into dessert dishes or 1-quart bowl and chill until set.

Crust For the crust, stir together crust ingredients and press onto the bottom of the spring pan and 1 inch ip the sides of a buttered 24 cm.spring pan. Fill immediately or chill up to 2 hours. Preheat the oven to 325 degrees. Filling: use your mixer on the lowest speed. beat the cream cheese no more than 30 seconds stop the bowl and scrape the beaters. Add the sugar in a stream, mixing no more than 30 seconds. Stop and scrape. Add Vanilla, lemon juice and one egg at a time mix only until each egg is absorbed no more than 30 seconds at a time. Stop and scrape after each addition. Wrap aluminum foil around the bottom of the springform pan so that is at least 1 inch up the sides place the pan in a roasting pan and pour warm water into the pan to a depth of 1/2 inch. Bake for 60 minutes or untl lightly colored and firm except for the very center. Remove from the pan of hot water. Remove the foil and cool completely on a rack. Wrap the cheese cake in plastic or foil and chill overnight before unmolding..

Open Ice Cream and place in tall glass, pour in Root Beer, enjoy

Mix cream cheese & peanut butter together until smooth. Add cream, water and dry pudding mix. Mix until smooth. (Could be made with chocolate pudding also). Carb count depends on carbs in peanut butter. Add cream, water and dry pudding mix. Mix until smooth. (Could be made with chocolate pudding also).

Soften cream cheese for 30 seconds in microwave.Remove and add syrup and jelly; stir.

Substitute.mix and press into a pie plate. Use a foil pan to press into a glass plate bake 10 min at 350. flavoring of choice2 8oz pkgs of cream cheese softened1 12 oz of cool whip9 pkgs of sugar substitute. whip together.flavoring of choice. put into crust and cool then slice and freeze.at serving thinly slice 1 strawberry heat one min in microwave and sprinkle with sugar sub. and put on top of apiece of pie.This pie works for peanutbutter(1/2C) works for lemon,vanilla, coconut.

Mix softened butter, sweetner, and vanilla add eggs one at a time add almond ex. and lemon juice. Stir in bake mix pour in greased pan and bake at 350 for 30 min. also makes a dozen mini muffins (bake 20 mins for mini muffins)

First make up your lime jello and start cooling in the fridge. In another bowl mix your cream cheese, splenda & vanilla syrup. In a saucepan boil your water and add non flavored gelatine. Pour the non flavored gelatine into your cream cheese mixture ... mix well and pour all of these ingredients into your lime jello. Let cool in refridgerator for at least 2 hours. Then make your strawberry jello ..... let cool and pour it on top of your lime/cream cheese mixture ...... let cool in refridgerator.

Get a large metal mixing bowl and fill it with one layer of ice Put a 2nd smaller metal mixing bowl in in the ice bowl and let it get super cold Put pudding mix in smaller bowl, and slowly add whipping cream to it, beating with an electric mixer until its all added in. The longer you mix it, the smoother and moussier(?) it becomes. I have done it with super-cold whipping cream and a refrigerated mixing bowl and it works, but for the best effect use the ice bowl method. Portion it into small tea cups or whatever (it should make 6-8 servings) and top with a dollop of sugar-free cool whip if you want, just before eating. Delicious!

Cream cheese needs to be softened (set out about 2 hrs). Add sour cream, sweetners, egg and pre-melted chocolate in medium bowl and blend with hand mixer. Add softned cream cheese. Blend well. Add nuts. Pour into pie pan that has been sprayed with Pam spray. Cook in 325 degree oven for 1/2 hr. Turn off the oven and let set in oven for 45 mins. Take out and cool in refrigerator.

Mix gelatin into boiling water until dissolved. Add ice cubes to gelatin and stir to dissolve. Place mixture in freezer until gelatin is semi-set (15 – 30 minutes, depends on your freezer). Mix sweetener into cream cheese or simply stir cheese until smooth if no sweetener is used. You may want to warm cheese in microwave but be careful not to start cooking it. Remove gelatin from freezer and whip with mixer on high until frothy. Gelatin should be set enough to hold air bubbles you’re introducing. Add cream cheese and continue to whip until fully blended. Place in refrigerator until set. Result is an airy, somewhat creamy gel with strong flavoring.