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Light-Style Strawberries and Cream Pie

(6)
  1 reviews
  • 45 min prep time
  • 1 hr 45 min total time
  • 12 ingredients
  • 8 servings
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Fresh, light and delicious, this pie is small on calories and fat and big on flavor.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
240
% Daily Value
Total Fat
7g
11%
Saturated Fat
4g
20%
Cholesterol
10mg
3%
Sodium
150mg
6%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
50%
50%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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