Back on the Wagon- Low Carb Jello "Cookies"

I am really trying hard to cut back on my carbs here lately to pull off a few pounds, ok well lots of pounds! My biggest issue is that I love sweets. I try to make little treats to have on hand to snack on when I need it most. These sugar free freezer cookies are one of my favorites!

1 1/2 cup heavy cream
2 T water or sugar free vanilla syrup
1 box sugar free jello

Heat 2 T water or sugar free syrup until boiling and then add jello. Stir to dissolve and then set aside for 10 minutes.

Beat 1 1/2 cups cream until just beginning to thicken.

Continue to beat at medium speed while gradually water/jello mixture and continue to whip.

When the mixture is thick enough to hold its shape, you are ready to make your cookies.

Drop by spoonfuls on a cookie sheet lined with waxed paper or parchment paper.

Place in freezer. When frozen, place in a container. Makes about 26 small cookies.

Baked Chicken in the George Foreman Contact Roaster

I was at an auction about 6 months ago and came across a brand new GF Contact Roaster. I got it for only $5. It does not get much better than that.

It makes some of the best baked chicken.It only takes about 60 minutes to bake a whole chicken. It comes out juicy and tender with a very crisp crust on the top and bottom. One of the best things about it that it does not heat up the whole house.

Low Carb Pumpkin Cheesecake

16 ounces cream cheese -softened
1 cup splenda (pourable)
15 ounces pumpkin (one can)
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature


Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight.

My kids love this recipe with Low Carb Fluff on top.

Low Carb Fluff-

1 pkg. Sugar Free/Fat Free Jello Instant Pudding
1 cup heavy whipping cream
1 cup water


How To Prepare:
Pour cream and water into a medium mixing bowl.
Pour in pudding from box.
Whip with an electric mixer until light and fluffy--not too thick.
Mixture will thicken in the refridgerator.
Refridgerate for 2 hours.