Prep Time: 15 minutes

Cooking Time: 180 minutes

Serves: 8

Yield 1 cake



Bag of finely crushed pecans or walnuts
2 oz of Smart Balance Buttery spread
1.5 cups Xylitol
1 envelope of unflavored gelatin
1.5 cups of skim milk
1 teaspoon vanilla extract
2 very ripe avocados (almost mushy)
1 lemon for zesting or dried lemon zest
1 package (8 oz) fat-free cream cheese
Topping of choice

1. To make the crust, melt the butter in a pan. Add enough of the crushed nuts to cover the bottom of the pan and soak up all the butter. Thin crust = a little butter and a small amount of nuts. Thicker crust = extra butter, lots of nuts. Up to you. If you want a sweet crust, sprinkle on some extra Xylitol.

Stir, kill the heat, then spread evenly into the bottom of a small springform pan.

2. Now let’s make the filling. In a cup, stir the gelatin into two tablespoons of water. Let it stand for 5 minutes or so. It may turn into a rubbery hockey puck. This is cool. (And perfectly fine.)

3. Zest the lemon. If you don’t know what that means, ask your granny. Or use dried zest like I do.

4. In a small saucepan, combine the milk, Xylitol, vanilla, and zest. Bring to a boil. Add gelatin puck/mixture, lower to a simmer, and whisk until the gelatin dissolves. This’ll take about a minute.

5. In a food processor (or even your blender) add the cream cheese and avocados (both cubed). Pour hot milk mixture in and give it a whirl until it’s super smooth.

6. Pour into the crust, cover, and stick it in the fridge for a couple of hours.

7. Top with sugar-free pie filling whipped topping and extra chopped nuts, or whatever the heck you want.