Summer calls for fresh strawberries. They are everywhere right now, calling your name and asking to be made into delicious desserts or just eaten with a touch of sugar or dipped in chocolate. They can be a real temptation for anyone trying to watch their carb or calorie in-take. Fortunately, strawberries are an allowed fruit if you’re on phase II or higher of Akins, but you do need to watch the quantity. One half cup of cut up strawberries is 3.9 net carbs, which isn’t too bad if you plan for it.
But strawberries are also delicious in other things, including salad, like this wonderful Strawberry Chicken Salad, and my so delightful adaptation of a Knox Gelatin recipe for cheesecake that I’ve jazzed up with strawberries in the mix and on top. Depending on how much will power you have, this could set you back between 2.5 nc’s (1/12th of pie) and 4 nc’s per slice (1/8th of pie).
Summer Fresh Strawberry Cheesecake Pie
Crust:
1/2 cup Almond Flour
2 tablespoons Vanilla Whey Protein Powder*
2 tablespoons low carb Baking Mix*
Butter, 2 tbsp
2 tablespoons sugar substitute
Cinnamon, ground, .5 tsp
Filling:
1 envelope Knox Gelatin
2 8 0z packages Cream Cheese
1 teaspoon Vanilla Extract
1/2 cup sugar substitute
1 cup boiling water
1/2 teaspoon sugar free Strawberry Drink Mix or strawberry extract
1/2 cup Fresh Strawberries
1/2 cup Strawberries, fresh, .sliced and sprinkled with a little Sugar Substitute (optional)
• You can use all almond flour instead of protein powder and baking mix.
Preheat oven to 350 degrees (F)
Make the Crust:
In a small bowl, mix all crust ingredients, cutting butter through with a fork. The dough will be soft and sticky. Spray a pie tin or cake pan with cooking spray and spread the dough over the bottom of the pan. Wet your finger tips to make spreading it easier. Bake for 8 minutes. Remove and let cool while you mix the filling.
Make the Filling:
Puree the fresh strawberries in a food processor so they are mashed. Set aside.
In a small bowl, add sugar substitute and boiling water. Sprinkle the gelatin over the top and let it sit a few minutes to soften, then stir it in. Continue to stir until the gelatin completely melts, about five minutes.
In a large bowl, put the softened cream cheese, vanilla extract and strawberry drink mix and mix on low speed until the flavorings are blended in. Gradually add the gelatin mixture and continue to beat until the filling is smooth and creamy, then add the pureed strawberries and mix until blended.
Pour the filling on top of the crust and smooth. Cover with plastic wrap and refrigerate at least three hours before serving.
To serve, arrange sliced strawberries on each slice and add a garnish of whipped cream and a sprig of mint, if you have it.
Makes 8 servings
Nutrition Info per slice
Calories: 271.6 Fat: 26.3 g Net Carbs: 3.7 g Protein: 6.1 g
With berries on top:
Calories: 275 Fat: 26.3 g Net Carbs: 4.2 g Protein: 5.2 g
Makes 12 servings
Nutrition Info per 1/12 of pie
Calories: 181.1 Fat: 17.5 g Net Carbs: 2.5 g Protein: 4.0 g
With berries on top:
Calories: 183.1 Fat: 17.5 g Net Carbs: 2.7 g Protein: 4.0 g