Fresh Strawberry Pie
Fresh juicy strawberries are the star of this mouth-watering pie. Low-fat yogurt, whipped topping, cream cheese and a hint of vanilla combine to make a delicious cream filling that's as luscious as the berries themselves. Perfect for brunch, special occasions, or anytime you want something sweet.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12 servings
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/3 cup vanilla low fat yogurt
- 2 1/2 tsp. powdered unflavored gelatin
- 1 tbsp. vanilla extract
- 1/4 cup boiling water
- 1 lb. low-fat cream cheese, softened
- 1 cup powdered sugar
- 3 1/2 cups frozen whipped topping, low-fat, thawed
- 1 1/2 tbsp. strawberry jelly
- 1/2 tsp. lemon juice
- 2 lbs. strawberries, hulled and cut in half
Instructions
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Mix the graham cracker crumbs with the yogurt and press onto the bottom of a non-stick springform pan. Bake at 350 degrees for 5 minutes and let cool.
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In a small bowl, mix the water and vanilla extract. Sprinkle the gelatin over the liquid and let stand for 1 minute.
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Add 1/4 cup boiling water to the gelatin mixture and stir constantly until the granules are completely dissolved. Set aside.
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Beat the cream cheese, and powdered sugar until very smooth and creamy.
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Slowly add the gelatin to the beating cream cheese.
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Add about 1/3 of the thawed whipped topping to the cream cheese mixture to loosen up the batter. Fold the rest of the whipped topping into the batter and pour into the graham cracker crust.
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Smooth the top and refrigerate at least six hours.
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Melt the strawberry jelly and mix the lemon juice. Cool the mixture and toss in the strawberry halves.
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Arrange berry halves over the pie. Chill for 30 minutes before serving.
Recipe Notes
| Nutrition Information | Per Serving |
| Calories: | 180 |
| Total Fat: | 4.5g |
| Saturated Fat: | 2g |
| Trans Fat: | 0g |
| Cholesterol: | 10mg |
| Protein: | 4g |
| Carbohydrates: | 32g |
| Sodium: | 270mg |
| Fiber: | 1g |