Fat Free Cheesecake Filling With Fruit Compote And Cake Croutons

• Fruit Compote
• 2 cups strawberries, quartered
• 1 cup blackberries
• 1 teaspoon stevia
• 3 tablespoons lemon juice
• Cheesecake Filling
• 8 ounces fat free cream cheese
• 8 ounces fat free whipped topping
• 3 teaspoons stevia
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 1 piece of left-over cake (I am using Trader Joe's Chantilly Cream Vanilla Bean Sheet Cake), cut into 1 inch cubes.
• 4 mint leaves for garnish

1. Fruit Compote:rnPlace fruit, juice and stevia in a medium saucepan over medium heat.
2. Once boiling, reduce heat to medium low and cook for 10 minutes. As you stir the fruit, mash a bit with your spoon.
3. Remove from heat and allow to cool.
4. Cheesecake Filling:rnAdd cream cheese, stevia and lemon juice to a large mixing bowl and beat until smooth, about 3-5 minutes.
5. Fold in whipped topping to the cream cheese mixture until combined.
6. Add to 4 bowls and refrigerate for at least three hours to set.
7. To assemble the deserts, add 1/4 compote and 1/4 cake croutons to refrigerated cheesecake mixture and top with a mint leaf. Enjoy!

strawberries, blackberries, stevia, lemon juice, filling, cream cheese, stevia, lemon juice, lemon zest, cake, mint

Taken from food52.com/recipes/81872-fat-free-cheesecake-filling-with-fruit-compote-and-cake-croutons (may not work)