This was my very first successful dessert, I made it for Easter 2016. I had tried a different dessert when I first started in February but that was a total flop! I made a cream cheese brownie and WOW was it bad. Of course I know a lot more now than I did 2 months ago and I learn more every day.

For me one of the hardest things was learning about the sweeteners. Don’t use this because it causes your blood sugars to rise, this one is bitter, that one does this. See my post on sweeteners here. There is nothing more frustrating than starting a diet when you have to change everything you put in your mouth and then having so many options of the same thing that give so many different results.

You will probably need to add more or less sugar as you learn what you like with this recipe. I know the next time I make it I am going to add the butter to the crust maybe 1/2 a cup at first then see how it looks. For my taste there was far too much butter…if you watch the video you will see it was like a butter soup! It tasted fine but why add more calories when you don’t have to right!

I hope you love this recipe as much as I did.

Ingredients:

CRUST:
1 1/2 Cups chopped pecans
3/4 Cup melted butter
3 Tbsp sugar sub – I used 2 packets Purye 1 Tbsp Swerve
1 Tsp salt
crust2

FILLING:
1 Cup Heavy Whipping Cream
1/2 tsp Vanilla Extract
8 oz of Cream Cheese
Sugar Substitute- I used 1/4 C Swerve (powdered in my nutra-bullet) and one tsp liquid sweetener (sweet drops)

filling2

TOPPING:
16 oz Frozen Unsweetened Sliced Strawberries (I used fresh and froze them)
2 Cups of Boiling Water
0.6 oz box of sugar free strawberry jello

topping2

Directions:

Preheat oven to 350.

Combine all crust ingredients together and press into a 9×13″ pan. Bake for 8-10 minutes. Remove from the oven and let cool completely.

Whip heavy whipping cream and vanilla together until there are soft peaks. Place in fridge to keep it cold while you move on to the next part.

Cream sugar substitute and cream cheese together.
Fold cream cheese mixture into the whipped cream and spread mixture over a fully cooled crust.

Boil 2 cups of water and pour in and dissolve the sugar free jello. Once dissolved, add the frozen strawberries and let it sit for a few minutes. Once the strawberry jello mixture is the consistency of egg whites, pour it on top of the cream cheese mixture Arrange strawberries until they look nice and refrigerate until firm.

done

Servings 16
Amount Per Serving
calories 261
Total Fat 27 g, Saturated Fat 12 g, Monounsaturated Fat 5 g,
Polyunsaturated Fat 1 g, Trans Fat 0 g, Cholesterol 59 mg,
Sodium 138 mg, Potassium 60 mg, Total Carbohydrate 4 g
Dietary Fiber 2 g, Sugars 2 g, protein 3 g

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Original recipe: by ketorach