Sugar-Free Raspberry Chiffon Squares Recipe

Close up of Cheesecake Desserts With Raspberries
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  • Prep Time
    20 min
  • Cook Time
    15 min
  • Total Time
    35 min
  • Yield
    9 Raspberry Chiffon Squares

These Raspberry Chiffon Squares made with Jell-O and cream cheese are easy to prepare and are a nice sugar-free, low-carb dessert.

If you want to go "super-simple," they can be made without the pecan crust, but I think it adds a lot to the dessert.

The hardest part of this easy dessert is waiting the 20 minutes for it to chill before digging in!

Ingredients

  • Pecan Crust:
  • 1 cup pecans
  • 2 tablespoons room-temperature butter
  • Pinch salt
  • Sugar substitute equal to 1/4 cup sugar (zero-carb sweetener such as liquid sucralose preferred)
  • Raspberry Chiffon:
  • 1 (3-ounce) package sugar-free raspberry gelatin dessert such as Jell-O brand
  • 1 1/2 cups boiling water
  • 6 ounces room-temperature cream cheese, cut up into pieces
  • 1/4 teaspoon orange extract
  • 1 1/2 cups fresh or unsweetened frozen raspberries

Preparation

Make the Pecan Crust

  1. Heat oven to 350 degrees F.
     
  2. Process 1 cup pecans in a food processor until a coarse meal is achieved. Add 2 tablespoons room-temperature butter, pinch of salt, and sugar substitute equal to 1/4 cup sugar (zero-carb sweetener such as liquid sucralose is preferred). Process until smooth.
     
  3. Press the pecan mixture into the bottom of a 9X9-inch square pan.
     
  4. Bake for 8 to 11 minutes, until lightly brown (watch carefully when it gets close). Cool on a wire rack to room temperature.

    Make the Raspberry Chiffon

    1. Dissolve 1 (3-ounce) package sugar-free raspberry gelatin dessert in 1 1/2 cups boiling water.
       
    2. When gelatin mixture has cooled to the point where you can comfortably stick your finger into it, add the 6 ounces room-temperature cream cheese that has been cut into pieces, 1/4 teaspoon orange extract and blend. You can use a stick blender, food processor, or regular blender.
       
    3. Add 1 cup of the fresh or unsweetened frozen raspberries to the mixture and pour into pan over the cooled pecan crust.
       
    4. Refrigerate for 10 to 20 minutes, until mixture is thickening but not set. Sprinkle the remaining 1/2 cup of raspberries across the top.
       
    5. Chill in the refigerator until completely set. Cut into squares when ready to serve. Refrigerate leftovers.

    Nutritional Information: Each of 9 squares has 2.5 grams effective carbohydrate plus 2.5 grams fiber, 3 grams protein, and 179 calories.

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