- Servings: 8-10
|½ cup||Splenda Sugar-substitute Blend|
|1× 8-oz||Cream Cheese|
|1× 13-oz||Coconut Cream|
|1× 12-oz||Fat-free Evaporated Milk|
|2 Tbsp||Vanilla Extract|
|½ cup||Granulated Splenda Sugar-substitute|
|½ cup||Sugar-free Caramel Topping|
Preheat oven to 350 degrees. Mix Splenda sugar blend with 2 tbsp water in a saucepan until dissolved, and changes to a caramel color. Quickly pour caramel into a loaf pan to coat bottom and sides. Using a blender, mix remaining ingredients (except caramel topping) until well blended. Pour in prepared pan and bake in a waterbath for 1 hour and 10 minutes, or until knife inserted in center comes out clean. After cooling, place in refrigerator until completely cool, no less than an hour. Run a knife around mold and invert into a serving dish. Evenly coat top with caramel topping.
For the waterbath: place mold into a larger pan and fill about halfway with hot water, before placing it in oven.