Recipe By : Tiffany

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1 cup heavy cream
1/2 cup half and half
2 packets gelatin powder, unsweetened
1/8 cup Splenda
1/4 cup water
2 tsp vanilla extract

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Heat heavy cream, half-n-half, and Splenda in medium saucepan until boiling.
Sprinkle gelatin powder into water in small saucepan over medium heat. Dissolve and remove from heat when gelatin turns clear.
Add gelatin to cream mixture. Add vanilla. Whisk together.
Pour into molds or ramekins and allow to set in refrigerator for at least 4 hours.

Top with rasperries or rasperry sauce.

• Servings: 4
• Calories: 2101
• Protein: 53g
• Fat: 204g
• Sodium: 360mg
• Carbs: 4g
• Fiber: 0g
• ECC = 4g
• Your Carb count and ECC may be different. This recipe was calculated using Heavy Cream which contained <1g carbs per tbsp. and Half-n-Half which contained 1g carbs per 2 tbsp.