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Strawberry Upside Down Pie

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“This was created to be a low-carb dessert that is simple to make, and even simpler to eat. We were looking for a tasty dessert we could enjoy on Atkins. This fits the bill and now we eat it all the time. It is a variation of the knox gelatin "cheesecake" recipe on their box. I prefer to make this like an upside down pie (without the crust it should be very low cal) but It could be used as a pie filling as well, with almost any type of crust. I guess the way I like to make it you could almost call it a gelatin/cream cheese cobbler. Using sugar free Jell-O and all fat free cream cheese, and reducing the nuts to 1/4 cup and dry toasting them, it becomes a fairly low-calorie dessert as well.”
READY IN:
20mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften the cream cheese for several hours.
  2. Melt the butter in a saucepan over medium heat and add the pecans. Toast lightly for about 5-7 minutes, stirring to keep from scorching. Remove from heat. Let cool for a few minutes then stir in 1/4 cup spenda to coat. Set aside.
  3. Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed.
  4. Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved.
  5. Add the jello to cream cheese and mix well. I usually start with a spoon, progress to a whisk and end up with a stick blender.
  6. Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts.
  7. Chill for at least three hours, the longer the better.

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