Serves: 9
Total Calories: 304
1. In a small bowl, mix graham cracker crumbs, butter, brown sugar, cinnamon and nutmeg until well combined. Reserve 1/4 cup of the mixture for topping. Pat remaining crumbs in bottom of a 9 x 9 x 2-inch baking pan. Chill while preparing filling.
2. In a small saucepan, mix splenda and gelatin. Stir in water, 1/2 cup heavy cream and egg yolks let stand for 1 minute. Stir over low heat until gelatin dissolves. Remove from heat.
3. Stir in 1 1/2 teaspoons vanilla. Pour mixture into a medium bowl. Place bowl in a large bowl which contains cold water and ice. Stir gelatin mixture until mixture mounds slightly when dropped from a spoon. Remove bowl from ice water.
4. Meanwhile, in a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold into gelatin mixture.
5. Fold gelatin mixture into whipped cream. Spoon into baking pan. Top with remaining 1/4 cup crumbs. Chill at least 4 hours.
6. To serve, cut into squares.
This Disappearing Dessert recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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