I recently downloaded an e-book entitled “Atkins Low Carb Diet Recipes” by Adam K. Randle. This recipe was the first one I tried. The book cost all of $1.99, so if I get even one repeatable recipe from it, it will be good. Actually, I think I'll get a bundle from this one.

So this recipe, Jello-Cream Mold, is kind of white trash. The gelatin is sugar free, but you add cream cheese and cream. You let it cool overnight.

The flavor is okay, but it tastes somehow... hm, how do I phrase this... hollow, I suppose. Real sugar has a flavor that its fake counterparts just don't have.

I adapted this from the "mango salad" recipe on pg. 59 of "The Four Ingredient Cookbooks…".

Ingredients

2 three-ounce pkgs Lemon Jello
2 cups boiling water
26 oz mango puree
8 oz cream cheese, softened

Procedure

Dissolve Jello in boiling water; set aside. Mix mango purée and cream cheese until mostly smooth, then add Jello. Refrigerate overnight until set.

Results

Tasty. This is a repeater, especially since there are no wheat products involved, so family members with Celiac disease could eat it. The recipe took a very long time to set, so definitely leave time overnight.

For next time

Next time I will try it with half the amount of mango purée to see if it makes a difference in the setting time and flavor.

How embarrassing is this? This afternoon I made a completely white trash dish. And damned if it didn't hit the spot.

• 4 chicken breasts
• 1 (8 oz.) container sour cream
• 1 can cream of chicken soup
• 3 c. Ritz crackers
• 1 stick butter

Boil chicken breast until done. Remove skin. Chunk chicken in bottom of 9 x 13 inch greased cake pan. Mix 8 ounces sour cream with chicken soup. Spread over chicken. Add 3 cups of fine Ritz cracker crumbs. Sprinkle over mixture. Top with 1 stick melted butter. Bake 30 minutes at 350 degrees. Best served with candied sweet potatoes and applesauce.