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One pastry pie crust, baked and cooled completely OR graham crumb crust, baked, cooled
2 cups heavy whipping cream OR One 8-ounce container Cool Whip, thawed
Two 8-ounce pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda Granulated (or sugar)
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups chopped fresh strawberries
Enough whole berries, cut in half to cover the pie
1/3 cup sugar free strawberry jam, melted
.
If using heavy whipping cream, in a medium bowl, beat cream and into soft peaks and set aside in the refrigerator.
In a large bowl, beat cream cheese until smooth. Beat in Splenda (sugar), vanilla, and almond extract. Fold in whipped cream OR Cool Whip and chopped strawberries. Spoon and mound filling into cooled crust. Garnish with strawberry halves. Brush melted jam over berries and chill until set. Cover loosely and store in fridge. Makes 16 servings.
Per Serving: Calories 183; Protein 4 g; Fat 14 g; Carbs 9 g; Sugar 1 g; Sodium 148 mg