Ingredients:

2 cup heavy cream

1/4 cup granular sugar substitute, divided

4 tsp vanilla extract, divided

8 oz cream cheese, melted, cooled

1 package Ready to Eat Banana Nut Muffins

1/4 cup Steels Gourmet Apricot Jam

1 lb strawberries, halved or

quartered if large, divided

2 tbsp sliced almonds, toasted

Instructions:

With an electric mixer on medium speed, beat cream, 2 tablespoons of the

sugar substitute, and 2 teaspoons of the vanilla extract until soft peaks

form. With a rubber spatula, fold two-thirds of the whipped cream into the

melted, cooled cream cheese; reserve remaining whipped cream. Whisk

remaining 2 tablespoons sugar substitute and 2 teaspoons vanilla extract

into cream cheese mixture.

Cut muffins in thirds. Spread with apricot jam, then cut into 1-inch

pieces.

To assemble: Spread one-third of the muffin pieces on the bottom of a

2-quart glass dessert dish; fit pieces together to cover the bottom of the

dish. Spread half the cream cheese mixture over muffin pieces; top with 1

1/2 cups strawberries. Repeat layers. Scatter remaining muffin pieces

over strawberries; cover berries with whipped cream. Scatter remaining

berries and almonds over whipped cream. Chill 1 hour for flavors to blend.

This recipe yields 12 servings.