Arriving home from the National Cage Bird Board Meeting in Jacksonville, Florida, I was delighted with a fantastic treat made especially for Big Bird! Those of you who know me personally, know that I am a lifestyle controlled diabetic so any sugar-free dessert really makes me feel special!
Kellie's Big Bird Cheesecake
2 softened 8 ounce packages Philadelphia Cream Cheese
2/3 cup Splenda
1 tablespoon vanilla
Mix until smooth and bake in a buttered 9 inch pie plate at 350 degrees for 35 minutes or until set and cool.
1 cup frozen fruit
1 tablespoon cornstarch dissolved in 1/4 cup cold water
1/2 cup Splenda
1 teaspoon lemon juice
Simmer on low heat till liquid clears. Remove from heat and mix in one cup fresh fruit for example: frozen raspberries with fresh raspberries or frozen blueberries with fresh blueberries or frozen strawberries with fresh strawberries. Allow the topping mixture to cool. Add topping immediately before serving.