By Thor Baker
15/60 minute prep/set American, servings 10
Ingredients and amounts used: 1 cup of heavy whipping cream 1 cup (bar) of cream cheese 1 cup of sour cream 1 cup of Strawberry pieces 2 tablespoons of Lime or lemon juice 2 small boxes of SF strawberry jello 1 cup of milled pecans 1/8 cup of splenda or other art sweetener 1/4 stick of butter
Nutritional information: Per Serving Calories: 295 Total Carbohydrates, 5 g Fiber, 1 g Net Carbs (Carbs - fiber), 4 g Protein, 4 g Fats, 30 g
Melt the butter and mix with the pecan mill and artificial sweetener until all is moist, add more butter if still dry. Pat this out in a 12 inch round cake pan and set aside.
Boil a little under 1/2 cup of water with a couple tablespoons of lemon or lime juice then add the SF jello mix and set aside.
Warm the cream cheese and whip in a mixing bowl along with the sour cream and heavy cream. It will become light and fluffy. When the jello mix has cooled off drizzle into the cream cheese, heavy cream, sour cream mix while mixing on low speed, then increase till fluffy. Fold in the cut strawberries and pour into the prepared pecan shell and refrigerate for at least an hour.
Comments: Picture shown is with additional whipped cream on top and was not part of the nutritional data. Picture provided was not the actual pie that was made, no pretzels were consumed with this pie.