I made this cute red white and blue pie for the 4th of July recently. I know, I should've taken a picture... but believe me, it was delicious! Who thought you could have cheesecake on a DIET!?!
This low carb sugar free crust is so yummy and tastes a lot like graham cracker crust. The almond milk used in the pudding makes it a soft set, which is why I used the cottage cheese to help thicken. If you're not doing low carb, it will set better with regular milk. Don't use soy milk though, that won't set at all.
Here's the recipe:
Crust:
1 cup almond meal
2 T butter
3 T splenda
1 T vanilla extract
1-2 T water to get the right consistancy
Preheat oven to 350. Mix the ingredients and pat into a greased pie pan. Bake for 15 minutes, but watch that it doesn't burn around the edges.
Filling:
1 pckg sugar free fat free cheesecake pudding
1 cup unsweetened almond milk
1/2 cup half and half
1/2 cup ricotta or cottage cheese
Strawberries and Blueberries to garnish
Mix together the pudding, milk, half and half and cheese. Fill the baked pie crust and decorate the top with sliced strawberries and blueberries. Refridgerate for at least an hour to set.
Enjoy!
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