Serves: 6
Total Calories: 244
1. Combine the unwhipped whipping cream with the splenda and gelatin in the saucepan. Heat over medium heat, stirring constantly until all the gelatin and splenda dissolve. Do not let it boil.
2. Remove the pan from the heat and cool for 15 minutes. Add the sour cream and vanilla. Stir until well blended. Cover and put in the refrigerator until you are ready to serve. Spoon the cream into 6 small bowls. Top with the defrosted berries and juice.
This Danish Cream recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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