- 8
Ingredients
- Crust:
- 2 cups sliced almonds
- 3 T. flour
- 2 T. confectioners' sugar
- 1 T. Splenda sugar substitute
- 4 T. unsalted butter, melted
- Filling:
- 1/4 cup heavy cream
- 1 tsp. unflavored gelatin
- 1 package (8 oz.) light cream cheese
- 1/3 cup Spenda sugar substitute
- 1/4 tsp. almond extract
- 1 cup sliced strawberries
- 1 oz. bittersweet chocolate
- Additional strawberries, for garnish
Preparation
Step 1
Heat oven to 350-degrees.
In a food processor, place almonds, flour, confectioners' sugar and Splenda. Pulse until almonds are finely ground and ingredients are blended. Place nut mixture into a medium-size bowl and stir in melted butter. mix until all ingredients are moistened. Press into bottom and up the sides of pie plate.
Bake the nut crust for 15 minutes. Allow to cool completely.
Place cream in a small glass bowl or measuing cup. Sprinkle the gelatin over the top. Allow to sit 5 minutes. Microwave for 15 to 20 seconds until dissolved. Allow to cool slightly.
In a medium-sized bowl, place cream cheese, Splenda and almond extract. Beat on medium speed until smooth. Beat in the cooled gelatin mixture. Spread the mixture over the bottom of nut crust. Arrange the sliced strawberries over the filing in a decorative fashion. Refrigerate for 1 to 2 hours.
To serve, melt the bittersweet chocolate in a microwave. Place in a small plastic bag and make a very small snip in one corner. Drizzle eack of 8 serving plates with the chocolate. Slice the pie into 8 servings. Garnish with additional sliced strawberries.