A lower carb, sugar-free strawberry jello dessert with real whipped cream!
Recently I was asked if I could make a sugar-free and lower carb dessert. I’ll be honest, I haven’t experimented a lot with sugar substitutes so I’m not familiar with them. I decided to make this strawberry “no-pretzel” dessert because there isn’t a lot of sugar substitute in it and you only bake the crust so I knew I couldn’t mess that up! I omitted the pretzels and replaced them with pecans & almonds to make the perfect crust. The filling is made with splenda, sugar-free jello, real whipped cream and it’s all wrapped into one delicious dessert!
Ingredients are as follows:
1 C pecans, finely ground
1 C almonds, coarsely chopped
1/2 tsp. salt
1 Tbsp. splenda, granulated
4 Tbsp. butter, melted
1 C heavy whipping cream
2 (8 oz.) cream cheese
2 tsp. liquid splenda, or more if you’d like it sweeter
2 C water
2 (.32 oz.) sugar-free strawberry jello
1 (12 oz.) bag frozen whole strawberries
Preheat oven to 350 degrees; have a 9 or 10″ spring form pan ready.
Mix the pecans (on the left) and the almonds (on the right; see how they’re chopped differently?) together.
Mix in the salt, granulated splenda and melted butter.
Firmly press into the bottom of the pan. Bake for 6-8 minutes. Remove from the oven and set aside to cool.
Whip the heavy whipping cream until stiff peaks form; set aside.
Cream the cream cheese and liquid splenda together.
Mix the whipped cream into the cream cheese mixture.
Place little dollops all around the crust.
Starting from the center, slowly and carefully spread towards the outer edge (try not to lift your spatula up or the crust may come up). Make sure it reaches the outer edge of the pan so the jello mixture will not run down into the crust; set aside.
Boil the two cups of water, stir in the jello then add the frozen strawberries.
Slowly pour this onto the cream cheese layer.
Place in the fridge until the jello sets up; remove the outside pan.