Strawberry Cheesecake
Low-Carb strawberry cheesecake
Nutrition Facts: Carbohydrates 7.4g
Yield: Serves 6
Ingredients
- 1 cup crushed pecans mixed with 1 Tbs. melted butter
- 1/2 cup Splenda
- 1- 8 oz. package cream cheese, softened
- 1 tsp. vanilla
- 1 Tbs. Splenda
- 1 cup cold water
- 2 Tbs. cornstarch
- 1 package sugar-free strawberry gelatin
- 1 pint strawberries hulled, sliced
- Whipped cream
Instructions
- Mix pecans and butter and spread evenly in bottom of pie pan; set aside
- Beat cream cheese, vanilla, and Splenda in small bowl until fluffy
- Spread evenly in bottom of pie pan
- Mix cold water and cornstarch in small saucepan; heat to boiling, whisking constantly until thickened, about 1 minute
- Add gelatin and sweetener, whisking until gelatin is dissolved
- Cool 10 minutes
- Arrange half of the strawberries over the cream cheese; spoon half the gelatin mixture over strawberries
- Arrange remaining strawberries over pie and spoon on remaining gelatin mixture
- Refrigerate until pie is set and chilled, 1 to 2 hours
- Serve with whipped topping, if desired
