ObesityHelp

 So I found this recipe in a taste of home magazine. I turned it into a sugar free, gastric bypass friendly dessert. Its in the oven right now. Here is the recipe:

8 sheets phyllo dough

6 tbsp i can't believe its not butter melted

2 packages fat free cream cheese, softened

1/2 cup splenda

1 teaspoon vanilla extract

2 eggs

2 cups fresh or frozen mixed berries (I used frozen mixed raspberries, blueberries, strawberries, and blackberries

1/2 cup sugar free blackberry jam(I made myself!)

1 cup sugar free whipped cream

Place one sheet of phyllo dough in a greased 9 in pie plate brush with butter. Repeat 7 times; trim edges. Bake at 425 for 6-8 minutes until edges are golden brown. Cool on wire rack. For filling mix cream cheese, splenda, and vanilla until smooth. Add eggs, beat on low until just combined. Fold in the berries. Spoon into crust. Bake at 350 for 10 minutes, cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on wire rack for 1 hour. Refrigerate until chilled. In a small mixing bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with additional berries.

Please remember that just because its sugar free, does not mean that it is calorie free. All things in moderation!