For Meringue Shell:
4 egg whites
1/4 teaspoon cream of tartar
3 Tablespoons Splenda®
1 small pkg. sugar-free gelatin (strawberry or raspberry)
1 pint heavy cream
1 8oz. pkg. cream cheese, softened
1/4 cup Splenda®
1 quart strawberries, cleaned and sliced
Preheat oven to 275°F. Grease one Pyrex pie plate and set aside.
Beat egg whites until foamy. Add cream of tartar then beat until whites stand in peaks. Add Splenda and beat for an additional minute or two.
Spread the meringue evenly in the bottom of the plate and up the sides.
Bake 1 hour and 10 minutes in a 275°F oven, then raise the temperature to 300° and bake for an additional 20 minutes. Remove from oven and cool while you make filling:
Dissolve gelatin with 3/4 cup boiling water. Stir in 1/3 cup cold water. Place in freezer for approximately 15-20 minutes (just until it begins to gel.)
When the gelatin is ready, whip the heavy cream until stiff (but not dry). Fold in cream cheese and Splenda. Fold in gelatin. Stir in strawberries (reserving a few for garnish if you like.)
Pour over meringue shell in pie plate and let chill until firm, about 2 hours.
Serves 8. 5 grams per serving.