This is not only delicious, but very low in sugar and calories. A great alternative to full fat deserts. It also packs in a lot of protein per slice with the greek yogurt and pecans.

Cheesecake filling
14 ounces fat free cream cheese room temp
1 cup splenda
2 1/2 cups low-fat or nonfat plain Greek yogurt
7 large egg whites (or egg beaters)
1 teaspoon cinnamon
Mint leaf (optional)

Crust
3/4 pkg sugar free vanilla wafers
1 cup chopped pecans
1 tbsp splenda brown sugar blend
butter flavored cooking spray

Topping
3 small granny smith apples minced
3 cups chopped strawberries
1/4 c Splenda
1 tbsp apple pie spice
1 generous pour of saint germain elderflour liquor (optional..may substitute with triple sec or rum)

To make topping just slowly saute all ingredients together on the stovetop until well incorporated, set aside and cool.
Place pecans, wafers and brown sugar in food processor and pulse. Lay out in pie plate and spray with cooking spray until dampened. This sets the crust without using butter. (you can cook the crust for 10 minutes on 325 in the oven before filling optional)
Mix ingredients for filling until well blended and pour into crust.
Bake at 325 for 45 minutes (edges should be set may still jiggle in the middle)
Let the pie sit in the open oven for 1 more hour.
Remove and cool and spread topping over and place mint leaf.
Enjoy!

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