Strawberry Cheese Pie Recipe - Low Carb & Healthy
Low carb recipe for Strawberry Cheese Pie which belongs to the Sweets recipe category.
- 8 ounces (225 g) Neufchatel cheese, softened (or regular or light cream
- 2 tablespoons (30 ml) heavy cream
- 1 tablespoon (1.5 g) Splenda
- teaspoon vanilla extract
- Pie Crust, prebaked
- 1 pound (455 g) frozen, unsweetened strawberries
- 1 cup (240 ml) water
- cup (6 g) Splenda
- 2 tablespoons (30 ml) lemon juice
- 2 teaspoons unflavored gelatin
To make the cheese layer: Using an electric mixer, beat the Neufchatel cheese, heavy cream, 1 tablespoon (1.
5 g) Splenda, and the vanilla together until very smooth and fluffy.
Smooth evenly over the bottom of the prebaked pie shell.
To make the strawberry layer: Put the strawberries, water, the cup (6 g) Splenda, and lemon juice in a nonreactive saucepan.
Bring to a boil, then turn down to low, and let it simmer until the strawberries are soft.
Use a whisk to coarsely mash the strawberries.
Now, stir with the whisk in a circle while you sprinkle the gelatin over the surface of the strawberry mixture, a little at a time.
(You're trying to make sure that all the gelatin dissolves thoroughly, instead of leaving chewy little gelatin "seeds" in your finished pie.
) Turn the heat off and let the strawberry mixture cool until it's getting syrupy.
Pour or spoon the mixture over the cream cheese layer and then put the pie in the fridge for at least several hours before serving.
Each with 20 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carbs.