Strawberry Tart Diabetic Friendly Recipes

Steps:

• 1. IN: Large mixing bowl mix all ingredients with exception of individual graham cracker tarts shells, until well blended. SPOON: Mixture into individual graham cracker tart shells. PLACE: Tarts in covered container. FREEZE OR REFRIGERATE: Until ready to serve. IF: Frozen remove from freezer 15-20 minutes before serving. SERVE & ENJOY!
• 2. This is a light and refreshing dessert or fruit salad. It is low in calories, fat and carbs.

Steps:

• 1. PREHEAT: Oven to 350°F. COOKIE CRUST: COMBINE: Cake mix, oil, and eggs together in a large mixing bowl. STIR: With spoon until throughly moistened and well combined. SHAPE: Cookie dough into large ball. PRESS: Cookie dough evenly into bottom only of ungreased 9x13-inch pan. (If dough is sticky, use floured fingers.) FILLING: IN: Medium mixing bowl, beat cream cheese, splenda and 1/2 cup of the strawberry topping OR sugar-free jam with electric mixer on medium-high speed about 1 minute or until well blended. ADD: Eggs; beat about 2 minutes or until well blended and creamy. SPREAD: Evenly over crust in pan. BAKE: 30 to 35 minutes or until center is set. COOL: 1 hour. Center will sink slightly as it cools. TOPPING: IN: Medium mixing bowl, mix whipped topping, food color and 1/4 cup strawberry topping OR sugar-free jam. SPREAD: Topping mixture over cooled cream cheese layer. REFRIGERATE: About 2 hours or until set. TO: Serve, cut into 6 rows by 3 rows. GARNISH: Each serving with fresh berries. SERVE & ENJOY! ***Cover and refrigerate any remaining dessert.