Strawberry Cream Pie

Strawberries and cream in a pie! As with nearly all Wheat Belly snack and dessert recipes, you could get away with eating a slice or two of this pie as a meal, given its dense nutrient content and lack of problem ingredients. Strawberry Cream Pie   Print Author: Dr. William Davis Recipe type: Dessert Serves: 8 Ingredients Crust: 1½ cups pecan, walnut, or almond meal 1 teaspoon ground cinnamon ½ teaspoon salt 4 ounces butter, melted 1 egg Cream filling: 8 ounces cream cheese, room temperature 8 ounces sour cream Sweetener equivalent to ½ cup sugar 1 teaspoon vanilla extract Gelatin topping: 1½ cups water 1 packet gelatin (approximately 2½ teaspoons) Sweetener equivalent to 1 cup sugar 6 ounces fresh or frozen unsweetened strawberries, chopped 1 cup ice Instructions To make crust, in medium-sized bowl combine nut meal, cinnamon, salt and mix. Thoroughly mix in butter and egg. Grease a 9-inch pie plate and transfer dough into plate. Spread by hand or large spoon, including up the sides. If dough is too sticky or thin to work, refrigerate for 20 minutes and try again. Set aside. With electric mixer, whip cream cheese, sour cream, sweetener, and vanilla until creamy, about 3 minutes. Pour into pie crust and place in freezer for 30 minutes. In medium saucepan, place water and sprinkle gelatin over top; let sit for 5 minutes. Over low heat, stir in sweetener. Heat (do not boil), for several minutes until all gelatin dissolved. Stir in strawberries. Remov...
Source: Wheat Belly Blog - Category: Cardiology Authors: Source Type: blogs