Sugar Free Flag Cheese Pie

Tuesday, July 4, 2017
Oh how I love to decorate the holiday themes, This sugar free flag cheese pie was so delicious you would never know it's sugar free. Now that my youngest son has diabetes, we are making more and more desserts that are healthier. Who knew healthy could taste this good?

Sugar Free Flag Cheese Pie

Every year I try and make the holiday table as festive as possible. This year I decided it had to be sugar free since my youngest son developed diabetes. I can't wait to see his face light up with his favorite sugar free cheese pie. You could even do this crust less. I prefer to make a thin wheat crust ( recipe at the bottom). The filling is easy to whip up and fast to put together. Either way it's the perfect sugar free center piece to
celebrate the day.

Sugar Free Flag Cheese Pie

Sugar Free Flag Cheese Pie  Recipe

8 ounces cream cheese softened
1 cup heavy cream whipped
1 teaspoon vanilla
1 teaspoon freshly grated lemon zest or orange peel
any sweetener you like stevia or splenda  if you prefer sweeten to taste

Heavy cream whipped around 1 cup (sweetened if you like with 1/4 teaspoon stevia)

Strawberries sliced 

Beat the cream cheese, sweetener, zest from the lemon and vanilla until smooth. Fold in the whipped cream. Pour over the cooled crust.

In a separate bowl beat the heavy cream still soft peak, adding the sweetener if you like. Pour on top of cheese filling. 

Sugar Free Flag Cheese Pie

Place the blueberries in the corner in a straight line. Sliced strawberries all over the top of the rest and add the stripes and stars pie crust baked.

Note for the stars and stripes:
I used strips of pie dough made with wheat flour and used a cookie cutter star for the stripes and stars on top, cooked separately.  I will post the wheat flour crust below or you can use store bought pie crust for the decorations.

Wheat Crust:
1 1/4 cup wheat flour
1 tablespoon non fat dry milk
1 tablespoon stevia
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter
3 tablespoons
2 to 3 tablespoons ice water

Mix all together and refrigerate 30 minutes. Roll out to fit a small rectangular pan for a bottom crust and bake until browned at 350 degrees. On another sheet pan lined with parchment, roll out the dough cut strips with a fluted edge pastry cutter and also cut out stars with small cookie cutter. Bake on parchment until browned at 350 degrees hot oven. Cool. Place fruit as shown in photo, then add the cooled stars and stripes.

1 comment

  1. Perfect for the holiday!!! And so festive!!!


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