Preheat oven to 350 degrees F (175 degrees C). Sift egg white protein and confectioners Swerve together and set aside. In a large clean bowl, whip egg whites with a pinch of salt until foamy (save the yolks for “healthified” creme brule, “healthified” coconut custard, OR “healthified” ice cream). Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won’t fall out). Add your favorite extract flavor. Quickly stir in the egg white protein mixture. Pour into a greased 9 by 9 inch square baking dish. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cool completely before slicing.

To make the cheesecake sauce, place the strawberries, cream cheese and sweetener into a food processor or blender and puree until smooth. Taste and adjust sweetness to your liking.

To assemble, slice the angel food cake into 3 inch by 1 by 1 inch slices. Place 2 pieces into a serving bowl, top with a few tablespoons of cheesecake sauce. Top with sliced strawberries and whipped cream.