Whip up a little heavy cream with cocoa powder and a scosh of Splenda,
and, perhaps, a few drops of vanilla or of orange oil.

Take a pack of sugar-free Jello, mix it in half a cup of boiling water (let
it cool down to just above room temperature). Whip up half a package of
lo-cal Nutriwhip in the food processor. Add half a block of lite tofu (the
silky kind). Add some lo-carb soy milk to the liquid Jello and pour it in
with the rest of the concoction (less milk = firmer product). Makes about
four servings. You COULD eat it right away, but give it at least a half hour
in the fridge to let it set a bit.

Variations:

o - I usually add slivered almonds for texture.
o - Add, or sub, some quark cheese.
o - Psylum husks actually work pretty well in this recipe.
o - Rasberry Jello and a few tablespoons of Davinci white chocolate is a
yummy combo.
o - I've tried using whipping cream, but it just didn't set very well (try
it anyway, it might work for you)
o - I haven't tried this with a bit of instant coffee (or cold espresso),
but it's worth a shot. I just can't imagine what Jello flavor to use.
o - I've tried coconut milk and regular gelletin, but I just can't figure
out how to cook the stuff.

I mix a little cream cheese, sour cream splenda and some flavoring
(usually vanilla or lemon)  Whip it up and it makes a very thick
satisfying desert.

Protein powder, sour cream, splenda.

Some sort of flan ought to work, or any egg custard. Things can be done with
cream cheese also.

I tried some of the no-sugar ice creams and they were more like mousse than
anything else. With a bit of whipped cream on top they would have been very
moussy.

For quick and cool I like the lumps of thick cream that happen in 'heavy
whipping cream'. Or the rich top layer of canned 'coconut milk', especially
chilled (tho some people say coconut is the wrong kind of fat).

Sometimes my breakfast drink of whey protein and chocolate and water turns
into pudding in the microwave, but I don't like it. :)

Skinny

If you don't count calories, you can make Rose Levy Beranbaum's
cheesecake without the crust and using Splenda powder.  It works
perfectly that way and tastes indistinguishable from the sugary kind.  I
made it last weekend for some lowcarbing guests.  Now there's just one
piece left... and I haven't eaten it today....

Her chocolate Torte also works wiht baker's unsweetened chocolate and
Splenda.  

or (more occasionally) low-carb pancakes with soy or protein powder

or a sweet omelette with spices and Da Vinci.  

there's a brand of mousse mix called 'Sans Sucre' that i find in wonderful
flavors - mocha cappuchino, chocolate, cheesecake, strawberry...  i use
heavy whipping cream instead of the skim milk they call for, and about
double the amount (tastes too strong for me, YMMV), for about 4g/serving.
eat with a demitasse spoon, enjoy every bite.

jonalisa