Rasberry Mojito Jello

This was quite obviously one of those "what disaster can I make from the crap in my fridge that's about to go bad?" recipes. College students- you know what's up. It's times like these I'm glad blogs don't have editors. For 10 calories, 0 carbs, and a scavenger hunt through my fridge, this was a very nice little treat. It made my tongue all tingly. If you serve it to others, I'd recommend actually using a mint leaf as garnish. It helps get the mint scent across.

• 1 package instant rasberry sugar free jello (that's what I had in my cupboard- if I made this again, I'd definitly use lime jello)
• 1 cup water
• 1 cup soda water
• the juice from 1 lime
• about 4 sprigs of mint, chopped coarsely

Set the water to boil, then in a metal bowl put the jello and chopped mint. When your water's singing add it to the bowl and stir to dissolve the jello. Put a plate on top to cover and let it sit for another 3 minutes or so. My theory is that this lets the mint oil get into the jello without letting the jello set. I don't know if this really makes sense. Afterwards, send this mixture through a wire mesh strainer into another bowl. Add the soda water and lime juice. Pour it into serving containers and fridgerate. I thought it filled 3 wine glasses generously. I also made a fantastic mess, so if you have a bowl with a spout of some sort, I recommend using that. I think this is best eatin' when it's still soft set- after about 1 1/2 hours, depending on your fridge. I'm pretty psyched to make this into jello shots at the next appropriate gathering.

Low Carb Blueberry Cheesecake

Somehow I'm allowed to eat this and call it dieting. Would I serve this to my too-skinny-to-diet circle of friends and try to pass it off as a legit cheesecake? Probably not. I could do better. Would I serve this to a hypothetical obese, diabetic friend? Probably not. They would eat the whole thing in one sitting. To someone abstaining from sugar for over a month, this is quite the indulgence.

Preheat your oven to 325 and set out 2 blocks of cream cheese so they can reach room temperature by the time you need them. This will make your life a lot easier.

Now take about 4 oz of crushed up pecans and mix them with a 1/2 stick of butter and 1 TB of imitation sugar. Spread this inside your pie pan, covering the bottom evenly. Set that aside.

Using a mixer, blend:

1. 2 blocks of cream cheese
2. about a TB of vanilla (I used clear vanilla so your cheesecake looks pretty)
3. imitation sugar to taste (I used about 1 cup, I think. It depends on how sweet you like your cheesecake)
4. 2 eggs, added one at a time
5. Next time I make this, I'll probably add a little lemon peel as well, which I think would add a little zing.

Blend until smooth- if your cream cheese isn't at room temperature, this will be difficult. Finally, fold in about a pint of blueberries. I left a handful in the container to use as garnishes. I broke up the blueberries a little bit with my spoon just to get some pretty blueberry juice swirl in the cheesecake. Place in the oven for 30-35 minutes.

While your cheesecake is baking, make the sour cream topping, which is just:

1. 1/2 cup sour cream
2. another tsp of vanilla
3. about 1/4 of imitation sugar

After your cheesecake has baked for 30-35 minutes, pull it out and spread the sour cream topping on, then put it back in the oven for another 7 minutes. Let the cheesecake cool in the fridge before you binge eat the whole thing.