| Ingredients |
1 1/2 cups Heavy cream
8 large Eggs
1 1/2 cups Splenda
2 tbsp Lime zest, zest the limes before using.
8 medium Lime Juice, juice of 8 limes
4 medium Lemon Juice, juice of 4 lemon
1 bunch Raspberries, 10 raspberries
1/2 cup Cream, whipped for topping
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| Preparation |
For this recipe, you can use a pie plate but we like the individual servers from the ramekins. You decide.
1. In a large mixing bowl, whisk together your eggs and your Splenda. Once smooth, you can mix in your cream, lime zest, lime juice and lemon. This is a feel recipes. Taste the mix and add more ingredients as needed.
2. Put in a oven at 350 F for about 50-60 minutes. You want to remove it just as it is firm, but not solid. You want just a touch of wiggle left in it. It will firm, trust me.
3. I added to the counts the topping. Just whip the remaining cream and top with a raspberry or two. You are done.
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Per Serving: 125 Calories; 11 g Fat; 7 g Sat Fat; 39 mg Cholesterol; 66 mg Sodium; 4 g Carb; 0.29 g Fiber; 4 g Protein. |
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