INGREDIENTS AND PROPORTIONS

• 2 0.3 oz boxes of sugar free strawberry gelatin
• 8 oz of strawberries, sliced
• 8 oz of cream cheese, softened
• ¾ cup of Swerve sweetener
• 1 cup of heavy whipping cream
• 3 cups raw pecans, chopped
• 1 stick of butter

DIFFICULT: average  – PREPARATION: 20 Minutes – Cooking: 40 minutes – Yield: 8 servings

Directions:

1. Preheat oven to 350 degrees F.
2. Add the gelatin to a bowl and pour 2 cups of boiling water over top.
3. Whisk until the gelatin is melted and then set aside to cool. (Can also use the quick set method on the box.)
4. Melt butter in microwave while adding pecans and 1/4 cup of Swerve to a food processor.
5. Pulse until the nuts are sticky.
6. Add nut mixture to melted butter and mix well. Place into a large baking dish (I used a 13 x 9) and press down to make the crust.
7. Bake for 15 minutes and let cool.
8. In the meantime using a hand mixer, cream the rest of the Swerve and cream cheese. Add in the cream and whip until nice and creamy and fluffy.
9. Pour and smooth the cream cheese mixture over the cooled crust, making sure to make a solid layer so the gelatin won’t leak through.
10. Mix the strawberries into the gelatin and then pour over the cream cheese layer.
11. Refrigerate for 4 hours before eating.

Notes:

NUTRITION INFORMATION: YIELD: 24 SERVING SIZE: 24 Servings
Amount Per Serving: CALORIES: 199NET CARBOHYDRATES: 1.6g