4 ounces cream cheese
1/2 cup cottage cheese
1/4 cup sour cream
1/2 cup heavy cream
2 packets stevia – sugar substitute
1 teaspoon vanilla extract
Poke several holes in bottoms of disposable muffin tins. Wet a large square of cheesecloth, wring out, and fold in half. Drape cheesecloth over tin and press into molds, leaving a 2 inch overhang along border of tin.
In food processor, combine cream cheese, cottage cheese, and sour cream until smooth, scraping sides occasionally as needed, transfer to medium bowl.
With an electric beater, whip heavy cream, stevia, vanilla and salt in a bowl until stiff. In three additions, fold whipped cream into cheese mixture. Divide among tins, cover with overhanging cheesecloth.
Place tin on rack over baking sheet. Refrigerate 24 hours or until solid. To un mold, take cheesecloth off tops of molds and invert tin onto a platter. Remove tin and gently pull off cheesecloth.
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