penny's StoryThe 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.
'pillsbury' yellow, sugar-free cake mix
STRAWBERRY CREAM CHEESE FILLING:
(8 oz. each) low-fat or fat-free cream cheese, softened
strawberry dessert topping from 11.75 oz. jar or 1/2 cup sugar-free strawberry jam
(8 oz. each) sugar-free or fat-free frozen whipped topping, thawed
4 to 6
red food coloring drops, if desired
fresh strawberries, if desired
strawberry dessert topping or strawberry sugar-free jam
1PREHEAT: Oven to 350°F.
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.)
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.
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.