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Splenda Strawberry Cream Pie




Source of Recipe


ddj


List of Ingredients




1 small pkg. sugar-free gelatin (strawberry or raspberry)
1 pint heavy cream
1 8 oz.. pkg. cream cheese, softened
1/4 cup Splenda®
1 quart strawberries, cleaned and sliced



Recipe



Preheat oven to 275F. Grease one Pyrex pie plate and set aside. Beat egg whites until foamy. Add cream of tartar then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two. Spread the
meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes in a 275°F oven, then raise the temperature to 300F and bake for an additional 20 minutes. Remove from oven and cool while you
make filling.

Dissolve gelatin with 3/4 cup boiling water. Stir in 1/3 cup cold water. Place in freezer for approximately 15-20 minutes (just until it begins to gel.)When the gelatin is ready, whip the heavy cream until stiff (but not dry). Fold in cream cheese and Splenda. Fold in gelatin. Stir in
strawberries (reserving a few for garnish if you like.) Pour over meringue shell in pie plate and let chill until firm -- about 2 hours.
Serves 8.