¼ cup chopped pecans
2 tablespoons salted butter
1 teaspoon Virtue Sweetener
¼ cup Wheat-Free Market All-Purpose Baking Mix
4 ounces cream cheese, at room temperature
2 to 2-1/2 teaspoons Virtue Sweetener (to taste)
1/2 cup heavy whipping cream
1/3 cup raspberries and extra for garnish
Add chopped pecans and butter to small sauce pan. Toast on low heat until fragrant, stirring frequently. DO NOT BURN. Stir in Virtue and turn off heat.
To a small bowl add baking mix. Stir in toasted nuts and butter to baking mix and blend well.
Divide between (3) 4-ounce ramekins and press crust into bottom firmly. Place in freezer.
To a medium bowl add cream cheese and Virtue. Blend with hand-mixer until smooth. Then add raspberries and blend again until berries are chopped, and cream cheese mixture is pink in color.
Divide filling between 3 cooled crusts and spread evenly. Top with extra raspberries for garnish. Serve immediately or refrigerate.