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Add a photoServings: 2
Ingredients
- 1 (3 ounce) pkg. sugar free lemon gelatin
- 1 teaspoon unflavored gelatin
- 1/2 c. boiling water
- 1 1/2 c. ice cubes
- 1 c. heavy cream
- 1 (9-inch) baked pastry shell or possibly crumb crust
Directions
- Put both gelatins into blender container, cover and process at #1 (stir) to mix. Remove feeder cap and add in boiling water while processing. When gelatins are dissolved, increase speed to #11 (liquefy) and add in ice cubes one at a time through feeder cap opening.When ice is liquefied, add in cream. Continue to process till well blended and slightly thickened. Pour into prepared pie shell and refrigerate till hard, about 2 hrs. 70 calories per serving. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 2 servings | |
| Calories 296 | |
| Calories from Fat 243 | 82% |
| Total Fat 27.51g | 34% |
| Saturated Fat 15.11g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 148mg | 6% |
| Potassium 88mg | 3% |
| Total Carbs 8.44g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.61g | 0% |
| Protein 4.54g | 7% |
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