“Mellow, tart, or somewhere in between, this silky textured sensation will gratify all your fruity cravings.”

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INGREDIENTS

Sugar Free Pie Crust

  • 2 Tbsp. XyloSweet
  • 6-8 graham crackers
  • 5 Tbsp. melted butter

Sugar Free Berry Filling

  • 1 pkg. unflavored gelatin
  • 2 Tbsp. cold water
  • 1 1/4 cups heavy cream
  • 1/2 cup XyloSweet
  • 1 pt. strawberries, raspberries, and blueberries
  • 8oz. cream cheese

DIRECTIONS

Sugar Free Pie Crust

  • Mix XyloSweet with crumbled graham crackers and melted butter in a food processor or by hand. Press the mixture into a pie pan to form a crust. Set aside.

Sugar Free Berry Filling

  • Dissolve the gelatin with cold water. Set aside. Pour heavy cream and XyloSweet into a saucepan and simmer over low heat until the XyloSweet is dissolved. Mix the dissolved gelatin into the cream/XyloSweet mixture. Stir well to ensure there are no lumps and remove from heat. Let cool slightly.
  • Puree the berries in a food processor or blender. Stir the fruit puree and cream cheese into the heavy cream mixture and whip until cream thickens. Pour into the pie dish and refrigerate for about 3 hours or until firm. Garnish with fresh berries and serve cold.