DIABETIC NO-BAKE SUGAR FREE STRAWBERRY CHEESECAKE

For me, even thinking of summer is like a mini holiday. Which really perks up may day, because, as you know, I live in London. And London is great at doing grey & rainy in a unique eccentric-cool Brit-pop kinda way, but it’s not great at doing summer. I was chatting to my lovely blogger friend Pip over at The Slimming Foodie the other day, and we both agreed that even in July you’re better off heading out of the country if you want to be sure you’re getting some.

Here is one of the mini-clips I like to play in my head when the rest of town is fighting with their umbrellas:

A lush, green English garden in the late afternoon. Bees are humming around wildflowers, the air is warm and filled with the scent of lavender. The sun has lost its intensity and is bathing the scene in a golden light. There is a contentedness, a stillness that is almost palpable.

GUYS, JUST WRITING THIS IS MAKING ME FEEL ALL PEACEFUL AND CALM.

How to make it:

Now let’s customise the setting.

You like cats? There’s a cat stretched out on the warm flagstones, sleeping blissfully.

Or how about kids? They are playing in the back of the garden with a hose, their laughter ringing in the air like beautiful bells. There is no bickering between them. Remember, this is not about reality.

And how about a soundtrack. Cool chill-out music is wafting over from the open doors of the kitchen.

Ingredients:

3/4 cup graham cracker crumbs

3 tablespoons butter, melted

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (8 ounce) package cream cheese, softened

1 1/2 cups milk

1 (1 ounce) package cheesecake flavor sugar-free instant pudding mix

2 pints fresh strawberries, sliced

Directions:

Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.

Press the mixture into an 8-inch pie dish. Refrigerate while making filling.

Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low,

and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese

from the sides of the bowl, if necessary.

Beat in pudding mix until the filling is thick and smooth.

Spoon half of the cream cheese filling into the bottom of the graham cracker crust.

Spread half the strawberries over the filling.

Repeat cheesecake layer and strawberry layer.

Chill pie in refrigerator until set and cold, at least 1 hour.

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