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Plan Z Phase: This is a Z3 (ZReboot) recipe contributed by dieter Darlene. Big Yum!

Ingredients:

Crust:

• 2/3 cup fine ground almonds
• 2 tbs butter, melted
• 1 tsp Truvia

Filling:

• 3 eggs, separated
• 1/4 cup plus 1 Tbl water (to be divided)
• 12 tsp Truvia (to be divided)
• 1/8 tsp salt
• 1/8 tsp cream of tarter
• 8 oz pkg of cream cheese
• 1-1/2 cups Truwhip
• 10 ounces of unsweetened raspberries (frozen or fresh)

Instructions:

Sweeten raspberries with Truvia to taste and set aside.

To make the crust, combine almonds, butter and truvia in a small bowl. Press into an 11 in x 7 in dish coated with olive oil cooking spray. Refrigerate while preparing the filling.

In a small, heavy saucepan, combine egg yolks. 1/4 C water, 6 tsp of Truvia, and salt. Cook stir on low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in ice water. Sir for 2 minutes.

In another saucepan, combine egg whites, cream of tartar 1 Tbl of water and 6 tsp of Truvia. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small bowl and beat on high until soft peaks form.

In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in Tru whip then egg white mixture. Drain raspberries reserving 3 Tbl of juice. Crush half of the raspberries with 1 Tbl of juice.

Take the crust out of the refrigerator, spread 1/3 of cream cheese mixture over crust. Spoon half of the crushed berries over the top. Repeat. Using a knife, swirl the raspberries through the cream cheese. Top with the remaining cream cheese mixture. Sprinkle the rest of the raspberries on top and drizzle with the remaining juice. Cover and freeze. Remove from the freezer 15 minutes before serving.

Enjoy!

Cheers,