2 x 250g pkts cream cheese
1 pkt of sugar free jelly crystals
250 ml boiling water
6 tabs Splenda
1 tsp essence/extract to match or complement the flavour of the jelly.
200 g Sour Cream or Pure Cream (you choose)
100 g almond meal
60 g butter (melted) + 4 tabs crushed Splenda.
Mix melted butter with almond meal and 4 finely crushed tablets of Splenda. Line bottom of 18cm Casserole dish with non-stick baking paper and add almond/butter mixture. Spread into a smooth base. Cook in oven at 200 C until golden brown (12-14 mins). Put aside to cool.
Bring cream cheese to room temp by zapping each pkt (cut into squares) in microwave for 30 seconds on high. Put in food processor.
Add Sour Cream (or Pure Cream) to food processor.
Mix jelly crystals and Splenda with boiling water. When dissolved add 1 tsp essence to suit e.g. orange jelly and orange essence or mango essence; lemon jelly and lemon essence. Add to Food Processor.
Mix all ingredients in food processor until smooth. Don’t mix longer than you need to. Add mixture to dish. Refrigerate for at least 6 hours.