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
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
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.