DIABETIC-FRIENDLY EASY STRAWBERRY CREAM SQUARES

Recipe Rating:
 3 Ratings
Serves: Approx. 18
Prep Time:
Cook Time:

Ingredients

SUGAR-FREE CRUST:
1 box 'pillsbury' yellow, sugar-free cake mix
1/3 c canola oil
2 large eggs
STRAWBERRY CREAM CHEESE FILLING:
2 pkg (8 oz. each) low-fat or fat-free cream cheese, softened
1/4 c splenda, granulated
1/2 c strawberry dessert topping from 11.75 oz. jar or 1/2 cup sugar-free strawberry jam
2 large eggs
STRAWBERRY TOPPING:
2 pkg (8 oz. each) sugar-free or fat-free frozen whipped topping, thawed
4 to 6 red food coloring drops, if desired
18 fresh strawberries, if desired
1/4 c strawberry dessert topping or strawberry sugar-free jam

The Cook

penny jordan Recipe
x1
Full Flavored
Lubbock, TX (pop. 229,573)
PennyLJ55
Member Since Jan 2012
penny's notes for this recipe:
The original recipe is an recipe from 'Pillsbury'...I have made it a "Diabetic-Friendly" recipe by making a few changes to the ingredients...however, I don't have the exact calorie or carb. counts.
I think it is just as tasty as the original recipe. But there are less calories/serving and less carbs.
Make it Your Way...

Personalize This

Directions

1
PREHEAT: Oven to 350°F.
COOKIE CRUST:
COMBINE: Cake mix, oil, and eggs together in a large mixing bowl.
STIR: With spoon until throughly moistened and well combined.
SHAPE: Cookie dough into large ball.
PRESS: Cookie dough evenly into bottom only of ungreased 9x13-inch pan. (If dough is sticky, use floured fingers.)
FILLING:
IN: Medium mixing bowl, beat cream cheese, splenda and 1/2 cup of the strawberry topping OR sugar-free jam with electric mixer on medium-high speed about 1 minute or until well blended.
ADD: Eggs; beat about 2 minutes or until well blended and creamy.
SPREAD: Evenly over crust in pan.
BAKE: 30 to 35 minutes or until center is set.
COOL: 1 hour.
Center will sink slightly as it cools.
TOPPING:
IN: Medium mixing bowl, mix whipped topping, food color and 1/4 cup strawberry topping OR sugar-free jam.
SPREAD: Topping mixture over cooled cream cheese layer.
REFRIGERATE: About 2 hours or until set.
TO: Serve, cut into 6 rows by 3 rows.
GARNISH: Each serving with fresh berries.
SERVE & ENJOY!
***Cover and refrigerate any remaining dessert.
Comments

5 comments

Showing OLDEST First
(Switch to Newest First)
user gaynel mohler gaynel - Mar 7, 2012
thanks I am diabetic and still like my sweets. this recipe looks good.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Mar 7, 2012
Penny you did a great makeover on this recipe...thanks for sharing.
user penny jordan PennyLJ55 - Mar 7, 2012
Thanks girls, this is a really good recipe.

footer
Gift Membership