ITALIAN CREAM PIE WITH STRAWERRY SAUCE
Filling
- 1 cup almond milk
- 1 (1/4 ounce) package unflavored gelatin
- 1/4 cup Splenda Sugar Blend for Baking
- 1 1/2 cups ricotta cheese (12 oz)
- 1/2 teaspoon vanilla
- 1 cup frozen fat-free whipped topping, thawed (or whipping cream, whipped stiff)
- 2 (6 ounce) containers yoplait light vanilla yogurt
Strawberry Sauce
- 1/4 cup Splenda Sugar Blend for Baking
- 1 tablespoon cornstarch
- 1 (10 ounce) bag frozen whole strawberries, unsweetened and thawed
- 1 tablespoon lemon juice
Direction
- Make an almond crust with 1 1/2 - 2 cups ground almonds or almond meal, 1/2 cup melted butter, and 3 packets of splenda. Press into bottom of 9 inch spring form pan.
- In a 1 quart saucepan place 1/2 cup of the milk. Sprinkle gelatin over the milk. Let stand 5 minutes to soften. Stir in remaining 1/2 cup milk and completely dissolve (do not boil). Pour milk mixture into blender. Add ricotta cheese and vanilla. Cover and blend until pureed. Pour into large bowl; stir in whipped topping and yogurt.
- Pour filling into spring form pan. Let set for 3 hours.
- In a 2 quart saucepan, mix Splenda blend and the cornstarch. Stir in thawed strawberries. Cook over medium heat stirring constantly, until thick. Remove from heat. Add lemon juice. Refrigerate until cool. Remove side of pan and cut pie into wedges. Serve with strawberry sauce. Serves 12; 15 carbs
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