225g cream cheese
1 tsp. from stevia JUAL
3 cups of heavy cream
1 tablespoon vanilla extract
1 tablespoon lemon zest
40 graham crackers
1 kilo of cut strawberries
3/4 cups sliced almonds (optional)
1 Beat cream cheese with 1 teaspoon JUAL stevia in a large bowl until smooth.
2 Added 1 cup of the milk cream and kept beating.
3 Add the remaining 2 cups of cream and beat on medium to medium-high speed until soft peaks form, increasing speed as the mixture begins to thicken.
3 Stir in vanilla and lemon zest.
4 Place 1/4 cup of the mixture in the bottom of a baking dish; Spread in a thin, even layer.
5 Top with graham crackers in a single even layer, breaking as needed to fit.
6 Spread about 1 1/2 cups of the batter over the cookies, smoothing into an even layer with a spoon or spatula.
7 Cover the mixture with an even layer of strawberries.
8 Sprinkle with almonds.
9 Create two more layers.
10 Cover with plastic wrap and refrigerate for at least four hours.