Before you even think I forgot and will forsake you, here's a delicious recipe just in time for your Easter baking. I promise to do more regular posts and apologize. Life threw me some heavy curve balls which are now out of the way. Enjoy:
Strawberry Cheese Pastry
Strawberries and cream are a match made in heaven. We know you'll feel the same way after trying our Strawberry Cheese Pastry. With good-for-you ingredients and a shortcut crust, we know you'll make these again and again!
Serves: 16
Serving Size: 1 pastry
Cooking Time: 45 min
What You'll Need:
- 3/4 cup reduced-fat graham cracker crumbs
- 2 low-fat strawberry cereal bars
- 1/2 teaspoon cinnamon
- 1 tablespoon margarine, melted
- 2 cups frozen strawberries, thawed
- 8 ounces fat-free cream cheese, softened
- 1 cup fat-free sour cream
- 3/4 cup Splenda baking blend
- 1 cup liquid egg substitute
- 1 tablespoon vanilla extract
What To Do:
- Preheat oven to 350 degrees F. Lightly coat an 8-inch square baking dish with cooking spray.
- Place graham cracker crumbs, cereal bars and cinnamon into a food processor. Process until fine. Press crumbs into bottom and 1/4-inch up sides of baking dish.
- Drain strawberries well and set aside. In a bowl, with an electric mixer on medium, whip cream cheese until fluffy. Add remaining ingredients, one at a time, mixing well after each addition. Arrange strawberries in single layer over the crust. Pour filling over the top of the strawberries.
- Bake about 45 minutes, or until firm in center. Cut into 16 pieces. Serve warm or chilled.
source: www.everydaydiabeticrecepies.com
Kind regards from yours truly,
Barbara
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