Recipe inspired by Abundant Harvest Organics with a few modifications.
1 stick of real butter, softened
1/4 cup home-made powdered sugar (as seen here)
Bake at 325 degrees for 15-20 minutes until light brown around edges. If over baked, it will be like the texture of a graham cracker crust. This could be a good thing too!! Let it cool.
8 oz cream cheese (low-fat)
1 cup home-made powered sugar
6 drops of Maggie's Naturals pink dye (optional)
Keep refrigerated until ready to use.
(I call it a reduction since I didn't use the corn starch it called for and I didn't have arrowroot powder on hand to substitute.)
1/4 cup of organic coconut sugar
Heat the strawberries and sugar on medium heat until reduced. Let cool.
When crust is cool, spread a thick layer of the cream cheese layer on top. After strawberry reduction is cool, top the cream cheese layer with it and then add the sliced strawberries. Final touches: Add a pinch of shredded coconut. Keep it refrigerated. Make sure you share it with your loved ones. This would be a great recipe for Mother's Day!!
Choose, eat, and live well! =)