Ingredients: 16 ounces full-fat cream cheese 1 small box sugar free cherry gelatin 1 1/2 cups heavy cream 1/2 cup sour cream 1 teaspoon red food color 1/4 cup Splenda 1 teaspoon vanilla Put 1 cup water in small pot – bring to boil. Place cream cheese in medium bowl and microwave for 1 minute to soften. Remove boiling water from burner, add gelatin and stir to dissolve. Add to cream cheese, and mix. Blend in cream, sour cream, vanilla, red food color, and Splenda. If desired sprinkle crushed low carb cookie or sweetened nut flour over top. Refrigerate till set — 3–4 hours. Serve with fresh berries if desired. Serves 8 — 3.4 grams per serving.