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2 lb container of full fat greek yogurt, large tub
1 small box of sugar free Strawberry Jello
1 tube of Crystal Light Strawberry drink mix, I used the energy one with caffiene
several packets of art sweetner to taste
Quart of Strawberrys
1-1/2 cups of pecan meal, Almond meal would work as well
1/4 cup of coconut oil
salt
1/2 cup Erythitol
small amount of Slenda to taste
1 egg white

I blended the egg white, pecan meal, small amount of salt, Erythitol (it acts like sugar and makes the crust crispy) small amount of Splenda to taste, coconut oil. Once blended pat out in a well greased cake pan, bake at 300-325 for 10-15 minutes. Erythitol tends to burn easier than sugar so I had to keep a watch on it.

When done I placed it in the freezer to cool.

I put the greek yogurt in a large bowl. microwaved a 1/4 cup of water till boiling and then added the Jello mix, stirred until it was all dissolved. I then combined the jello mix with the yogurt and a packet of the Crystal light. Stirred with a wisk until all was blended. I added a few packets of art sweetner to bring the sweetness to our liking. Then I folded in the quart of cut up Strawberrys. Spread the mix on top of the pecan crust and placed back into the freezer for 20 minutes until it set up.
 
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