NO BAKE CREAMY STRAWBERRY CHEESECAKE

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NO BAKE CREAMY STRAWBERRY CHEESECAKE
This very smooth, fruity cheesecake is quick and easy to assemble.  It was so creamy good.  

 Note - I prefer my Graham Cracker-like Crust these days:  HERE

Crust:
1 cup almond flour (250 mL)
2 tbsp vanilla whey protein (25 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar (25 mL)
1/4 cup butter, melted (50 mL)
Filling:
1 envelope unflavored gelatin
1/4 cup cold water (25 mL)
8 oz regular cream cheese, (250 g)
  Softened
Granular sweetener of choice to equal 2/3 cup sugar (150 mL)
10 oz unsweetened frozen strawberries, (300 g)
  Thawed
1 tbsp granular sweetener  to equal 1 tbsp sugar (15 mL)
Hood Carb Countdown Milk, OR
  Carolyn’s Low-Carb Milk (see instructions below for how much to use)
1 cup whipping cream, (250 mL)
  whipped

Crust:  In medium bowl, combine almond flour, vanilla whey protein, liquid sweetener and melted butter.  Place in 9-inch (23 cm) glass pie dish, cover with plastic wrap and press out to cover bottom of dish.  Remove plastic wrap.  Bake at 350°F (160°C) 10 minutes.  Cool.

Filling:  In cereal bowl, soften gelatin in water.  Microwave 45 seconds; stir until gelatin has dissolved. 

In food processor, process cream cheese and granular sweetener smooth.  Drain strawberries and reserve liquid. Stir sweetener into strawberries. Add milk to reserved liquid to measure 1 cup (250 mL).  Gradually add milk mixture and gelatin to cream cheese in food processor.  Process until well combined.  Chill in refrigerator until slightly thickened.  Fold in whipped cream and strawberries.  Pour over cooled crust.  Refrigerate until set.

 Yield:  8 to 10 servings
331.8/265.5 calories
8.6/6.9 g protein
30.7/24.6 g fat
5.6/4.5 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 
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