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Strawberry Salad (makes 4 servings)
INGREDIENTS:
BERRY SAUCE
1/2 16 oz. carton of strawberries, cut into quarters
1 packet of knox gelatine
1 cup water
CRUST
1 oz. almonds, ground into meal
1/2 c. of coconut meal
2 tbsp butter, melted
1/2 16 oz. carton of strawberries, cut into quarters
4 oz. cream cheese
1/4 c. heavy cream
red food coloring
sweetzfree to taste
1) Pour water into a saucepan empty contents of gelatine envelope into water. Let stand 1 minute. Put 1/2 the strawberries into the water, bring to a boil, and boil for ten minutes. Add sweetzfree and red food coloring. Remove from heat and pour into a bowl to chill in the freezer.
2) While berries are boiling, combine melted butter, almond and coconut meals and press mixture into the bottom of a small pyrex loaf pan. Bake at 400 degrees for 15 minutes, or until browned.
3) Soften cream cheese in the microwave for one minute. Add a drop or two of sweetzfree, and spread cheese carefully over cooled crust in pan. Top cream cheese layer with remaining fresh strawberries.
4) Once strawberry sauce is cooled, pour over finished layers in the dish. Put in the refrigerator to cool until firm.
5) Top with heavy cream that has been whipped until fluffy. Makes 4 servings.
Each serving:
339 calories
32g fat
12g carbs
5g fiber
5g protein
7g NET CARBS
You may omit the almond/coconut crust to lower calories and carbs.
INGREDIENTS:
BERRY SAUCE
1/2 16 oz. carton of strawberries, cut into quarters
1 packet of knox gelatine
1 cup water
CRUST
1 oz. almonds, ground into meal
1/2 c. of coconut meal
2 tbsp butter, melted
1/2 16 oz. carton of strawberries, cut into quarters
4 oz. cream cheese
1/4 c. heavy cream
red food coloring
sweetzfree to taste
1) Pour water into a saucepan empty contents of gelatine envelope into water. Let stand 1 minute. Put 1/2 the strawberries into the water, bring to a boil, and boil for ten minutes. Add sweetzfree and red food coloring. Remove from heat and pour into a bowl to chill in the freezer.
2) While berries are boiling, combine melted butter, almond and coconut meals and press mixture into the bottom of a small pyrex loaf pan. Bake at 400 degrees for 15 minutes, or until browned.
3) Soften cream cheese in the microwave for one minute. Add a drop or two of sweetzfree, and spread cheese carefully over cooled crust in pan. Top cream cheese layer with remaining fresh strawberries.
4) Once strawberry sauce is cooled, pour over finished layers in the dish. Put in the refrigerator to cool until firm.
5) Top with heavy cream that has been whipped until fluffy. Makes 4 servings.
Each serving:
339 calories
32g fat
12g carbs
5g fiber
5g protein
7g NET CARBS
You may omit the almond/coconut crust to lower calories and carbs.
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