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Add a photoServings: 8
Ingredients
- 1 x (8 ounce) block Philadelphia Cream cheese
- 1 x egg
- 1 c. warm water
- Â Â gelatine (1 sachet, or possibly 3 tsp.)
- Â Â sweetener (equivalent of to 1 c. sugar) - I use saccharin
- 1 c. cream
- 4 Tbsp. cocoa pwdr
- 1 Tbsp. rum (optional)
Directions
- Heat gelatine in warm water, let it cold. Soften cream cheese. In mixer, whip up cream cheese, egg and sweetener till well blended. Add in cocoa and gelatine mix, whip well. Whip and cream and fold in well. Pour into dish and chill till set. Divide by how many slices you cut.
- I recently made this with a coconut crust, that was yummy. By memory, I used 1/2 c. unsweetened coconut and 1/2 c. grnd almonds, mixed together with some melted butter to hold it together. I lined the bottom of the greased spring form pan with this, pressed it in well, and chilled it while I made up the filling. Poured the filling on top and let it set - yum!
- My note: my personal contribution to Tara's recipe was adding 1 Tbsp. of rum in the mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 203 | |
| Calories from Fat 144 | 71% |
| Total Fat 16.34g | 20% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 157mg | 7% |
| Potassium 136mg | 4% |
| Total Carbs 10.06g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.34g | 5% |
| Protein 3.8g | 6% |
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