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Trembling Cream

This recipe can be found in Fran McCullough's Low Carb Cookbook.
I prefer to use Splenda for the sweetner.


List of Ingredients




2 cups heavy cream
1 packet unflavored gelatine
16 packets Equal (or 2/3 cup Splenda)
1 tablespoon vanilla
1 pint sour cream
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garnish: 3 c. berries of your choice

Recipe



Place the heavy cream in a small sauce pan and put the gelatine on top. Let this sit for two minutes. Heat this mixture slowly over low heat, whisking occasionally, until the gelatine is dissolved (approx. 5 minutes).

Take the cream mixture off the heat and add in the remaining ingredients. Blend thoroughly. Place in serving bowl and refrigerate for at least 3 hours.

Take 3 cups of berries -- your choice. Use 1 cup mashed up as a sauce and place the other two cups (mixed with 1 packet Equal or 2 tsp Splenda) around the cream.

This makes six servings and has 12.4g carbs per serving.