No-Bake Strawberry Cheesecake Salad

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Strawberries, fresh dried
  • 1 Strawberries

• Condiments

  • 1 tbsp Honey
  • 1 cup Strawberry jam, sugar free

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 Nuts, finely ground

• Dairy

  • 3 packages (8 ounces each fat-free cream cheese, fat-free
  • 1 1/2 cups Heavy whipping cream

Found on diethood.com

Description

Ingredients

• 2 pounds fresh strawberries, washed, dried, quartered, divided*
• 3 packages (8 ounces each) Fat Free Cream Cheese, room temperature
• 1 cup sugar free Strawberry Jam
• 1 tablespoon honey
• 1-1/2 cups heavy whipping cream
• 1 tablespoon granulated sugar
• ½ teaspoon pure vanilla extract
• halved strawberries, for garnish
• finely ground nuts, for garnish (optional)

Directions

• In your mixers bowl, beat together the cream cheese and the jam until well blended and smooth, about 4 minutes.
• Add a tablespoon of honey to the mixture and continue to mix just until combined. Set aside and keep in a cool place or refrigerate until ready to use.
• In the meantime, place a mixing bowl and your mixers whisk attachment in the freezer for 10 minutes.
• Remove from freezer and add heavy whipping cream, sugar and vanilla to the mixers bowl.
• Whisk on high speed until medium peaks form, about 1 minute.
• Using a rubber spatula, gently fold the whipped cream into the previously prepared cream cheese mixture.
• In a tall trifle bowl or a glass salad bowl, arrange half of the strawberries on the bottom.
• Top that with half of the prepared cheesecake mixture.
• Add another layer of strawberries and top with the remaining cheesecake mixture.
• Arrange halved strawberries over the top and sprinkle with ground nuts.
• Refrigerate for at least four hours, overnight is best.
• Serve.

Nutrition