Cool Strawberry Cream Pie

Low Carb Cool Strawberry Cream Pie 

***Meringue Shell:*** 
4 egg whites 
1/4 teaspoon cream of tartar 
3 tablespoons Splenda 

***Filling:*** 
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 275F. 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. 

5 grams per serving. 


Source: rec.food.recipes