- 1 1/2 cups crushed Almonds
- 4 1/2 tablespoons Splenda
- 3/4 cup butter, melted
- 1 tsp salt
- 1 cup Splenda
- 2 (8 ounce) packages cream cheese
- 1 (8 ounce) container frozen lite whipped topping, thawed
- 1 (6 ounce) package sugar free Jello brand strawberry flavored gelatin
- 2 cups boiling water
- 1 (16 ounce) package frozen strawberries
Directions
- Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt, 4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
- In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
- In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
I took this to a family dinner and no one noticed the difference. This is completely do-able.
ReplyDeleteWhat is the carb abd calorie count per serving?
ReplyDeleteI was curious and entered the information into sparkpeople recipie calculator, at sparkpeople.com given some variances for brands and I estimated about 12 servings, the calorie count was 177, 17.5 carbs, 9.6gr fat, 2.3 fiber.
ReplyDeleteWhat is the "lite whipped topping"? Is it like whipped cream?
ReplyDeleteWhat is the "lite whipped topping"? Is it like whipped cream?
ReplyDeleteit's like Cool Whip if they have that where you are. It's a little different than whipped cream, but there are recipes for homemade Cool Whip online if you give it a google
DeleteLite whipped topping is NOT low carb! It's lite Cool Whip!
ReplyDeletethe regular cool whip is less than lite, 2 grams per 2 tbsp.
ReplyDeleteI have made this numerous times and I use real whipped cream sweetened with 1/8 cup splenda
ReplyDelete. It turns out beautifully.
Just use 2 cups heavy whipping cream instead of whipped topping. Easy peasy! ;)
ReplyDeleteI also beat my own heavy whipping cream with a touch of sweetener and vanilla and it works just fine.
ReplyDelete