Light-Style Strawberries and Cream Pie

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

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1 reviews.
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  • 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

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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

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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.