Beautiful, right? When I first saw this recipe I thought I was just putting the jello into the cheesecake mix. Then I really read the recipe and this was brilliant!! So pretty and delicious!
LEIGH’S GUILT-FREE STRAWBERRY CHEESECAKE
Follows PP Guidelines
2 8 oz packages low-fat Philly cream cheese
1/4 cup sweetener (I use Splenda)
1 .6 oz package Sugar-Free Strawberry Jello (you can also try lemon, lime or raspberry)
Mix cream cheese, eggs and sweetener with a mixer until smooth and pour in an 8″ round oven-safe dish that is at least 3″ deep. Cook at 325 for 30-40 min or until the center is no longer liquid. You can test by inserting a toothpick and it should come out clean. Refrigerate for 2+ hours. Cut in pie sections and eat one section (yes – that’s a very important step!). Move all the other sections so there is equal space between them. (If the pie breaks apart, don’t worry! It will make it even more colorful.) Mix up some sugar-free jello according to the directions on the Jello box and pour the hot liquid jello over the pie. Refrigerate for at least 4 hours. Cut and enjoy! This dessert adds some nice flavor, moist texture and bright color to the table.
Check out all the muffin recipes to serve this with: http://dukanitout.com/recipes/breads/.