Diabetic Friendly Easy Strawberry Cream Squares Recipes

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DIABETIC-FRIENDLY EASY STRAWBERRY CREAM SQUARES



DIABETIC-FRIENDLY EASY STRAWBERRY CREAM SQUARES image

The original recipe is an recipe from 'Pillsbury'...I have made it a "Diabetic-Friendly" recipe by making a few changes to the ingredients...however, I don't have the exact calorie or carb. counts. I think it is just as tasty as the original recipe. But there are less calories/serving and less carbs.

Provided by penny jordan

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 14

SUGAR-FREE CRUST:
1 box 'pillsbury' yellow, sugar-free cake mix
1/3 c canola oil
2 large eggs
STRAWBERRY CREAM CHEESE FILLING:
2 pkg (8 oz. each) low-fat or fat-free cream cheese, softened
1/4 c splenda, granulated
1/2 c strawberry dessert topping from 11.75 oz. jar or 1/2 cup sugar-free strawberry jam
2 large eggs
STRAWBERRY TOPPING:
2 pkg (8 oz. each) sugar-free or fat-free frozen whipped topping, thawed
4 to 6 red food coloring drops, if desired
18 fresh strawberries, if desired
1/4 c strawberry dessert topping or strawberry sugar-free jam

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.

STRAWBERRY CREAM SQUARES



Strawberry Cream Squares image

Looking for a delicious dessert? Then check out these creamy squares made using Pillsbury refrigerated sugar cookies.

Provided by Pat Duran

Categories     Fruit Desserts

Time 4h25m

Number Of Ingredients 8

16 1/2 oz refrigerated sugar cookies, room temperature
2 pkg 8 oz. each, cream cheese, softened
1/4 c granulated sugar
1 c strawberry ice cream topping
2 medium eggs
16 oz thawed whipped topping (i use lite,cool whip)
5 fl red food coloring drops
fresh berries for garnish

Steps:

  • 1. Heat oven to 350^. Press cookie dough evenly into bottom only of an ungreased 13x9-inch pan.(If dough is sticky, use floured fingers or bottom of a glass). In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2minutess or until well blended and creamy. Spread evenly over crust in pan. Bake 30-35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools -so don't think you did something wrong.lol In a medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread 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. Cover and chill any remaining dessert. LOL. --- Note: I have use other ice cream toppings and some pancake syrups with pretty good results too- like blueberry,raspberry, etc. and fresh fruit.

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