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graham cracker crust cream cheese Splenda egg cornstarch strawberry gelatin frozen strawberries water
Viewed: 100 - Published at: 4 years agoIngredients
- 1 reduced fat graham cracker crust
- 1 (8 ounce) package fat free cream cheese
- 1 1/3 cups Splenda granular, sugar substitute, divided
- 1 egg
- 2 tablespoons cornstarch
- 1 (3 ounce) box sugar-free strawberry gelatin
- 1 1/2 cups frozen strawberries
- water (see below)
Method
- Thaw strawberries, reserving the juice.
- mix cream cheese, 2/3 cup Splenda, and egg until smooth.
- Pour into crust and bake for 30 minutes at 350 degrees.
- Measure juice from berries and add water to make 3/4 cup.
- Heat juice and water to boiling, then add the gelatin, stirring until dissolved.
- Combine that mixture with cornstarch and 2/3 cup Splenda in saucepan.
- Cook, stirring constantly, until mixture thickens.
- Add strawberries.
- Pour over baked cream cheese layer and chill.
