You will need a batch of the sweetened Fathead dough, click on the menu button above for the recipe.
400g fresh strawberries, washed, hulled and sliced into large pieces, pour the lemon juice over them and set aside
1 tbsp lemon juice
150g full fat cream cheese
1 medium egg
2 tbsp Splenda
1 tsp vanilla extract
Preheat the oven to gas 3/ 325f / 170c
Line a 8in by 5in deep sided baking tray with greaseproof paper and then evenly spread out the dough.
In a large bowl, beat together all the remaining ingredients, except for the strawberries, with an electric hand mixer until they are well combined.
Pour the mix into the dough case and then add the strawberries evenly.
Bake for 30 to 35 minutes, the filling should be firm but with a slight wobble.
Leave to cool completely before refrigerating.
Cut into slices to serve. Keep covered in the fridge for up to 3 days, can also be frozen.
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