1 cup Hill Country Fare Pecan Pieces,finely chopped
3 tablespoons H-E-B Butter, melted
16 ounces fresh or frozen strawberries, thawed & drained
1/2 cup Fifty 50® Low Calorie-No Sugar Added Strawberry Spread
8 ounces H-E-B Cream Cheese, softened
1/2 cup Splenda or Equal sugar substitute
1 1/2 cups H-E-B Sour Cream
1 package unflavored gelatin
1/2 cup boiling water
Spray a deep-dish pie pan with nonstick cooking spray and set aside. Combine pecan pieces and butter in a small bowl; press evenly over bottom and sides of the prepared pie pan and set aside.
Place half of the strawberries in a food processor and pulse until coarsely chopped; add strawberry spread and stir or pulse to blend.
Mix unflavored gelatin in 1/2 cup boiling water.
Blend cream cheese, sugar substitute and sour cream together in a medium-size mixing bowl with an electric mixer on medium-high speed 2 minutes; stir in half of the strawberry mixture into cream cheese mixture, then add dissolved gelatin and spoon over crust.
Cover with plastic wrap and chill 4 hours or until ready to serve.
Slice remaining strawberries and use as a garnish on top of the cheesecake.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!