zest of a lemon
1/2 c s/f raspberry flavored syrup (Torani) (or any other flavor that tickles your fancy)
Mix all until smooth, and pour into prepared pie plate. Bake at 350 until done-about 20-30 minutes.
- It usually helps if you spray the pie plate with PAM. Otherwise, you end up scraping the cheesecake out with a spoon and it messes up the pretty slices.
- I like this recipe better than my usual low-carb no-bake cheesecake because it is VERY hard to find SF gelatin that is not made with pork gelatin.
- The carb count depends on the type of cream cheese, how much zest you use, and which flavor Torani SF syrup you use. As listed above, with 2 nC/serving of cream cheese (I always look for the 1nC/serving cream cheese, but you can't always find it), and the raspberry SF syrup, the entire recipe is about 35 nC. If you cut the pie into 10 pieces, it's 3.5 nC per piece. I often use a square baking dish, which cuts easily into 9 3-inch squares (3.8 nC each).