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Low Sugar Key Lime Cheesecake
1 24oz tub of Whipped Cream Cheese
1 tub of Sugar Free Whipped Topping
1 Packet Lime Gelatin
1/4 c tbs Key Lime Juice
4 tbs Splenda
1 ts Lime Zest
1 Graham Cracker Pie Crust
In a large bowl whisk together lime gelatin,
juice, splenda, and zest until well combined. Add all cream cheese, and half the tub of whipped topping.
Fold ingredients together until it is creamy and smooth. Pour left over half tub of whipped topping into the graham
cracker crust, Then spoon in the cheesecake mixture, and spread it into a even layer. Cover with plastic
wrap pressed lightly onto the filling. Refridgerate for four hours to set.
Fruit Crumble
3 apples sliced thin
or
4 peaches sliced thin
or
3/4 cup each blueberry, raspberry, strawberry, blackberry
4 packets Splenda
2 cups crumble topping
Preheat oven to 350 degrees. In a greased baking dish arrange
fruit in layers. Sprinkle 1 packet of Splenda on each layer. Completely cover top layer with crumble topping.
Bake for 25-30 minutes, or until topping is golden brown. Let it rest to cool for 10 minutes before serving.
Crumble Topping
3/4 cup flour
1 1/2 cup oats
6 packets Splenda
1/2 teaspoon vanilla extract
2 teaspoons cinnamon
1 cup chopped walnuts (pecans work well also)
3/4 cup butter
Mix dry ingredients, and vanilla extract in a large bowl. Pour in melted butter, mix
by hand to blend together.
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