For Easter, I was asked to bring a sugar-free dessert that we could enjoy with our Grandma who is diabetic. I have made a few sugar-free recipes over the years and they don't always turn out great. This one was fantastic!! It was sweet but not too sweet. It was creamy and light. Perfect to enjoy after a heavy meal or on a summer day!
Recipe found on Allrecipes.com and adapted
Ingredients:
1-1/2 cups of sugar-free cookies, crushed (I used shortbread)
6 Tbls butter, melted
1/4 tsp cinnamon
1/4 tsp nutmeg
1-8 oz package of cream cheese, softened
1-1/2 cups milk
1-1 oz package of sugar-free cheesecake flavored Jello pudding mix
2 pints of strawberries, sliced
Directions:
To crush cookies, place them in a gallon sized ziplock bag and crush with a rolling pin or place cookies in a blender. Mix cookies, butter, cinnamon and nutmeg together in a medium bowl. Press cookie mixture into the bottom of a pie pan with a spatula and place in the refrigerator to cool while making the filling.
Beat cream cheese in a medium mixing bowl until soft. Add in milk slowly and beat until combine. The texture will be very watery. Add in pudding mix and beat for 2-1/2 minutes. Mixture will become thick but not firm.
Place half of the mixture on top of the graham crust. Layer the sliced strawberries on top of the cheesecake. Finish with the rest of the cheesecake mixture.
Refrigerate for at least an hour or overnight.
Notes:
I was able to find sugar-free cheescake Jello pudding mix, however I noticed that it is not at all stores. I think vanilla would work just as well.
Also, sugar-free cookies are sometimes hard to find so use what you can find. If a little sugar is okay than use vanilla wafers.
Enjoy!!
No comments:
Post a Comment