Rich-tasting and luscious as cheesecake, but easier to make and “sugar-free.”

Ingredients:

Crust:
6 to 8 graham crackers (UK – 10 to 15 digestive biscuits)
2 Tbs. XyloSweet xylitol granules
5 Tbs. melted butter

Filling:
1 envelope unflavored gelatin (or equivalent agar-agar)
1¼ Cups (3 deciliters) heavy cream
½ Cup XyloSweet xylitol granules
1 pint (250 grams) strawberries, raspberries or blueberries
1 package (200 grams) cream cheese (room temperature)

Garnishing:
Fresh berries

Directions:
1. Crumb biscuits with xylitol and melted butter in a food processor or by hand. Press the mixture
into the bottom of a pie pan or springform baking dish.
2. Dissolve the gelatin in a small amount of cold water (1 or 2 Tablespoons)
3. Pour heavy cream and xylitol into a thick-bottomed saucepan and simmer under low heat until
the xylitol is dissolved.
4. Mix the dissolved gelatin into the cream/xylitol mixture – stir well to ensure that there are no
lumps or undissolved gelatin in the mixture and remove from heat. Let cool slightly.
5. Puree the berries in a food processor or blender. Stir the fruit purée and cream cheese into the
heavy cream mixture and whip to the consistency of thickened cream.
6. Pour into pie dish and refrigerate for about 3 hours, until firm.
7. Serve garnished with fresh berries.