Gluten Free Cookie Cream Cheese Fruit Pie
What doe's Galantine's Day and the Super Bowl have in common? They both fall on the same day this year. I had to come up with a "Fan Favorite" dessert that everyone would "Love", You will reduce over 800 calories by omitting the butter, and the sugar free jam and reduced calorie cream cheese make this the perfect light dessert to serve not only on Sunday but anytime you crave something sweet.
- 1 box Gluten Free Cookie Mix
- 8 ounces Low Fat Cream Cheese
- 1 jar Zero Sugar Strawberry Jam
- 10 Strawberries
- 2 egg whites
- Preheat oven to 350 degrees. Place cookie dough mix in a bowl, don't follow box instructions, instead add 2 egg whites and enough water to make the mix into a cookie like dough. Spread dough on the bottom of either a heart shaped pan or a 8x8 non stick pan that has been sprayed with non stick spray. Bake for 13 minutes. Let cool completely before removing from pan. While cake is baking prepare the cream cheese layer. Tip, wash out cake batter bowl and whisk to cut down on mess. Whisk room temperature softened cream cheese, electric hand held works best, until smooth, add in the jar of jam and mix. Place in fridge to thicken while cake is cooling. When cookie/cake is completely cooled remove from pan and place on a serving platter. It is best to flip over and place the cream cheese layer on the bottom side of the cookie . Spread enough mixture to cover top of cookie. You will have plenty of mixture left over to dollop on top of cake when serving, or to use during the week mixed into your oatmeal and protein smoothies for extra yummies. Top with sliced strawberries, and garnish with whipped cream .