We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Light-Style Strawberries and Cream Pie

Fresh, light and delicious, this pie is small on calories and fat and big on flavor.

(6)
(1)
Save and Share
  • prep time 45 min
  • total time 1 hr 45 min
  • ingredients 12
  • servings 8
 

Ingredients

Crust

1/4
cup honey
1
tablespoon margarine or butter
1 1/4
cups graham cracker crumbs

Filling

1
teaspoon unflavored gelatin
2
tablespoons cold water
4
oz. 1/3-less-fat cream cheese (Neufchatel), softened
1
cup frozen light whipped topping, thawed

Topping

4
cups sliced fresh strawberries
1/2
cup sugar
2
tablespoons cornstarch
1/3
cup water
4
to 5 drops red food color, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 9-inch pie pan with nonstick cooking spray. In medium saucepan, combine honey and margarine; cook and stir over low heat until melted. Remove from heat. Add graham cracker crumbs; stir until evenly mixed. Press crumb mixture in bottom and up sides of sprayed pie pan. Place in freezer while preparing filling.
  • 2 In small saucepan, sprinkle gelatin over 2 tablespoons cold water; let stand 5 minutes. Stir over low heat until dissolved. Remove from heat.
  • 3 In medium bowl, combine cream cheese and gelatin mixture; beat until smooth. Fold in whipped topping; pour into crust. Cover with plastic wrap; refrigerate.
  • 4 In small bowl, crush 1 cup of the strawberries. In medium saucepan, combine sugar and cornstarch. Add crushed strawberries and 1/3 cup water. Cook until mixture boils and thickens, stirring constantly. Stir in food color. Cool 10 minutes.
  • 5 Add remaining strawberries to cooled mixture; stir gently to combine. Spoon over filling in crust. Refrigerate 1 hour or until set. Serve within 4 hours. If desired, garnish with additional whipped topping. Store in refrigerator.
  • 1 Spray 9-inch pie pan with nonstick cooking spray. In medium saucepan, combine honey and margarine; cook and stir over low heat until melted. Remove from heat. Add graham cracker crumbs; stir until evenly mixed. Press crumb mixture in bottom and up sides of sprayed pie pan. Place in freezer while preparing filling.
  • 2 In small saucepan, sprinkle gelatin over 2 tablespoons cold water; let stand 5 minutes. Stir over low heat until dissolved. Remove from heat.
  • 3 In medium bowl, combine cream cheese and gelatin mixture; beat until smooth. Fold in whipped topping; pour into crust. Cover with plastic wrap; refrigerate.
  • 4 In small bowl, crush 1 cup of the strawberries. In medium saucepan, combine sugar and cornstarch. Add crushed strawberries and 1/3 cup water. Cook until mixture boils and thickens, stirring constantly. Stir in food color. Cool 10 minutes.
  • 5 Add remaining strawberries to cooled mixture; stir gently to combine. Spoon over filling in crust. Refrigerate 1 hour or until set. Serve within 4 hours. If desired, garnish with additional whipped topping. Store in refrigerator.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
240
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
10mg
10%;
Sodium
150mg
150%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
29g
29%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
50%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 1 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.