Serves: 6
Total Calories: 233
1. In a 2-quart saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Add sugar. Cook and stir over low heat for 5 minutes or until sugar and gelatin are dissolved. Stir in whipping cream. Chill for about 1 hour or until mixture is the consistency of war egg whites. Stir in sour cream and vanilla until smooth. Pour into six custard cups or dessert dishes. Chill until set.
2. To serve, top with berries and juice.
Note: To make a larger quantity in a mold, double the recipe and use 3 envelopes gelatin. The molded dessert will be firmer than the individual servings.
This Holiday Cream Dessert recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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