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Nutrition Facts
Serving Size 1 (149g) Recipe makes 6 servings The following items or measurements are not included below: Splenda granular
Calories 462
Calories from Fat 377		(81%)
Amount Per Serving		%DV
	Total Fat 41.9g	64%
	Saturated Fat 21.1g	105%
	Monounsaturated Fat 14.5g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 98mg		32%
Sodium 331mg		13%
Potassium 148mg		4%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 1.3g	5%
	Sugars 12.9g
Protein 8.1g		16%
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Strawberry Upside Down Pie

Recipe #365751 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: thefensk
Apr 13, 2009

This was created to be a low-carb dessert that is simple to make, and even simpler to eat. We were looking for a tasty dessert we could enjoy on Atkins. This fits the bill and now we eat it all the time. It is a variation of the knox gelatin "cheesecake" recipe on their box. I prefer to make this like an upside down pie (without the crust it should be very low cal) but It could be used as a pie filling as well, with almost any type of crust. I guess the way I like to make it you could almost call it a gelatin/cream cheese cobbler. Using sugar free Jell-O and all fat free cream cheese, and reducing the nuts to 1/4 cup and dry toasting them, it becomes a fairly low-calorie dessert as well.

SERVES 6 , 1 pie (change servings and units)

Ingredients

3/4 cup pecans, chopped
3 tablespoons butter
1/2 cup Splenda granular, divided
1 (3 ounce) package strawberry Jell-O gelatin dessert (sugar free)
1 (8 ounce) package cream cheese (regular)
1 (8 ounce) package cream cheese, no fat
1 cup boiling water

Directions

1
Soften the cream cheese for several hours.
2
Melt the butter in a saucepan over medium heat and add the pecans. Toast lightly for about 5-7 minutes, stirring to keep from scorching. Remove from heat. Let cool for a few minutes then stir in 1/4 cup spenda to coat. Set aside.
3
Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed.
4
Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved.
5
Add the jello to cream cheese and mix well. I usually start with a spoon, progress to a whisk and end up with a stick blender.
6
Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts.
7
Chill for at least three hours, the longer the better.