This is my version of a recipe from The Good Carb Cookbook (which is bargain priced on here). The original version called for lemon jello and yogurt, but I couldn’t find sugar free lemon jello. Really you can use any flavor combination you like! It also called for lite cool-whip, but I found a completely sugar-free version and used that instead. This is a DELICIOUS dessert!
1/2 cup boiling water
1 package rasberry sugar-free jello (the small 4-serving box)
1/2 cup (4 ounces) non-fat (or reduced-fat) cream cheese, softened
1 1/2 cups (two 6 oz. cartons) of sugar-free or light-sugar rasberry yogurt. Make sure you get the pre-blended kind.
2 cups of sugar-free Cool-Whip (I assumed we were going by literal cups, which translates to one 8 ounce carton even though technically 8 ounces is 1 cup), defrosted.
Pour the boiling water over the jello and mix well. Let it cool for about 10 minutes. Add the jello and the cream cheese in a blender and blend until smooth. Transfer to a bowl, and mix in the yogurt.
Put the mixture in the fridge for about 15 minutes or until it reaches a pudding like consistency. Add the Cool-Whip, mixing it in with a wooden spoon or rubber spatula. Put back in the fridge and let it set for at least 3 hours. You can leave it in a bowl or put it in serving dishes before putting in the fridge for the final set.