Sheer decadence. That's all I can say. I saw this recipe on Pinterest and changed it up to make it a little healthier. I substituted Egg Beaters for real eggs, I Can't Believe It's Not Butter for real margarine, substituted some of the sugar with Stevia and used reduced fat cream cheese. You still need to limit yourself to one, but if you are having a special get-together, potluck or something else where you want to serve something special (and that's soooo easy but no one has to know!), then this is a great treat for you to make. It's an incredible, tasty little morsel for the end of a delicious dinner.
Here's what you need:
1 regular sized box vanilla or yellow cake mix
1/3 C I Can't Believe It's Not Butter
1/2 C plain Egg Beaters or other egg substitute, divided (1/4C in the dough and 1/4C in the cream cheese mixture) or 2 eggs
1 lb sliced strawberries
8 oz reduced fat cream cheese
2 Tbsp sugar
3 1/2 Tbsp Stevia
1 tsp vanilla
Here's how to make it:
1. Preheat oven to 350F
2. Spray 9x13 pan with cooking spray (I used a 10x10 pan)
3. In a medium bowl combine ICBINB, 1/4C egg substitute, and cake mix. Mash with a fork until partially combined. It's very sticky, so we sprayed our hands with cooking spray and then used our fingers to combine it completely into a dough.
4. Reserve 3/4C of the dough for the topping and set aside.
5. Press the dough into the bottom of the pan, all the way to the edges.
6. Bake for 10 minutes.
7. While the crust is baking, slice the strawberries in approximately 1/4" slices.
8. In a mixing bowl, beat cream cheese, sugar, stevia, vanilla and 1/4C egg substitute until creamy and well combined.
9. Spread cream cheese mixture on top of the partially baked crust.
10. Evenly arrange the sliced strawberries over the cream cheese mixture and then crumble the reserved dough on top of the strawberries.
11. Bake for 25 minutes, or until crumbs on top turn golden brown. The original directions said the center should be set, but mine wasn't really completely set; however, once it chilled it was fine to all of us.
12. Cool completely and then chill for at least 30 minutes before servings.
13. Cut into 20 pieces. Store leftovers in an airtight container.
Heaven on a plate. This is simply divine. You need to be careful not to over-indulge here. The calories and carbs could get away from you very quickly. I can't imagine what the stats on this dessert would have been had I not made the substitutions I did. They have 136.4 calories, 5.8g fat, 3g saturated fat, .7g polyunsaturated fat, .3g monounsaturated fat, 8mg cholesterol, 264mg sodium, 44.7mg potassium, 20.6g carbs, .5g fiber, 2g protein. (4 Points Plus)
UPDATE: It's the next day after making this dessert, and I had put the leftovers in an airtight container like the directions said. I don't recommend making this a day ahead of an event because even though it still tastes amazing the next day, it doesn't look as pretty. The strawberries get a little bit of a dull color and they get a little soggy. Taste-wise, still awesome, but to impress with presentation I recommend making it the same day. Texturally it's a little softer, too. But believe me, there was no problem with making the leftovers disappear when the kids got home from school today!
Blissful Tasting!
Lisa
PS Hover over the black bar on the right to pull out more menu options for my blog.
happyfairylove@live.com
Here's what you need:
1 regular sized box vanilla or yellow cake mix
1/3 C I Can't Believe It's Not Butter
1/2 C plain Egg Beaters or other egg substitute, divided (1/4C in the dough and 1/4C in the cream cheese mixture) or 2 eggs
1 lb sliced strawberries
8 oz reduced fat cream cheese
2 Tbsp sugar
3 1/2 Tbsp Stevia
1 tsp vanilla
Here's how to make it:
1. Preheat oven to 350F
2. Spray 9x13 pan with cooking spray (I used a 10x10 pan)
3. In a medium bowl combine ICBINB, 1/4C egg substitute, and cake mix. Mash with a fork until partially combined. It's very sticky, so we sprayed our hands with cooking spray and then used our fingers to combine it completely into a dough.
4. Reserve 3/4C of the dough for the topping and set aside.
5. Press the dough into the bottom of the pan, all the way to the edges.
6. Bake for 10 minutes.
7. While the crust is baking, slice the strawberries in approximately 1/4" slices.
8. In a mixing bowl, beat cream cheese, sugar, stevia, vanilla and 1/4C egg substitute until creamy and well combined.
9. Spread cream cheese mixture on top of the partially baked crust.
10. Evenly arrange the sliced strawberries over the cream cheese mixture and then crumble the reserved dough on top of the strawberries.
11. Bake for 25 minutes, or until crumbs on top turn golden brown. The original directions said the center should be set, but mine wasn't really completely set; however, once it chilled it was fine to all of us.
12. Cool completely and then chill for at least 30 minutes before servings.
13. Cut into 20 pieces. Store leftovers in an airtight container.
UPDATE: It's the next day after making this dessert, and I had put the leftovers in an airtight container like the directions said. I don't recommend making this a day ahead of an event because even though it still tastes amazing the next day, it doesn't look as pretty. The strawberries get a little bit of a dull color and they get a little soggy. Taste-wise, still awesome, but to impress with presentation I recommend making it the same day. Texturally it's a little softer, too. But believe me, there was no problem with making the leftovers disappear when the kids got home from school today!
Blissful Tasting!
Lisa
PS Hover over the black bar on the right to pull out more menu options for my blog.
happyfairylove@live.com
Very nice recipe, thanks for sharing!
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