I created this little dessert to help me get through Phase 1 of the South Beach Diet and still have something sweet tasting. I had made a plain no-bake cheesecake before but I was missing the fruity topping. So I came up with an idea to add a sugar free jello topping to this tasty yet sugar free treat. Once you hit Phase 2 you can add real pieces of fruit, but until then enjoy this treat in moderation during Phase 1.
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
2 cups thawed COOL WHIP FREE Whipped Topping (whipped Light Double Cream)
3/4 cup Splenda
1/2 cup no-fat plain yogurt
1 tsp vanilla
1 3 oz packet sugar free jello (make as directed on package)
1 cup finely chopped almonds (or walnuts would work well too)
2 Tbsp I Can't Believe It's Not butter or other butter substitute, melted
1 Tbsp Splenda
Combine almonds, butter, and Splenda. Press into the bottom of a 8x10 inch pan.
In a bowl, cream together cream cheese, yogurt, Splenda and vanilla. Add whipped topping and stir gently until well blended. Pour into prepared pan; smooth top with spatula.
Make up sugar free jello as directed on the package. Let cool in fridge for at least 30 minutes or until cool. Then gently pour on top of cheesecake.
Refrigerate 4 hours or until set.