75 gm finely chopped pecans
75 gm almond meal
2 tablespoons melted butter
2 teaspoons xylitol or stevia
Mix all ingredients, and press into the base of a springform cake tin (lined with silicon baking paper)
Bake in moderate oven for about 20 minutes, until golden.
Allow to cool
250 gm berries (I use frozen ones)
1/2 packet berry diet jelly
Cook berries on a low heat until soft and liquefied
Mix in the diet jelly - set aside whilst you make the filling
500 gm Philadelphia cream cheese (full fat) - at room temperature or softened in the microwave
300 ml full fat cream
1 teaspoon vanilla bean extract
3 tablespoons xylitol or stevia
3 teaspoons gelatin dissolved in 1/4 cup hot lemon juice
Whip the cream, vanilla and xylitol to soft peak stage
Whip the cheese until soft and creamy - about 1 minute
Add the cream and lemon mixture to the cheese and beat until combined.
Alternate spoonfuls of the cheese mix and berry sauce on top of the base, and swirl with a knife
Allow to set in the fridge for several hours.