|Amount Per Serving|
|Total Carbs||9g||Dietary Fiber||1g|
For pie lovers, this creamy fruit pie made with Sweet'N Low® zero calorie sweetener and phyllo is a delicious low-carb alternative. Topped with Sweet Chantilly Creme, this luscious creation will have you relaxed in no time!
Preheat oven to 350ºF. Butter 4 ramekins (4-oz. size) or individual tart pans; set aside.
On clean surface, place 1 sheet phyllo dough and brush with butter. Place the second sheet of phyllo over the first at a 45-degree angle and brush with butter. Cut phyllo into 4 even sections and place into prepared ramekins or tart pans. Firmly press center and sides against ramekin and lightly crimp edges of phyllo. Using a fork, lightly prick bottom and sides of dough. Bake in a preheated 350ºF oven for 8 to 10 minutes or until dough is lightly browned. Set aside to cool. When cool, lightly prick any puffed dough, if necessary.
In medium bowl, using electric mixer, combine cream cheese and Sweet'N Low zero calorie sweetener until well blended. Stir in strawberries. Fold whipped cream into strawberry mixture. Divide strawberry filling among baked phyllo dough shells. Serve immediately or chilled. Top with a dollop of Sweet Chantilly Creme, if desired.
In medium bowl, using electric mixer, combine all ingredients. Whip until soft peaks are formed. Chill for at least 30 minutes before serving.