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Italian Cream Pie with Strawberry Sauce

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Italian Cream Pie with Strawberry Sauce
  • Prep 50 min
  • Total 3 hr 50 min
  • Ingredients 12
  • Servings 12
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A creamy filling is nestled in a tender crust and topped with a light strawberry sauce.
By Pillsbury Kitchens
Updated Jan 12, 2010
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Jean Gottfried
Upper Sandusky, Ohio

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

  • 1 cup skim (fat-free) milk
  • 1 package unflavored gelatin
  • 1/4 cup SPLENDA® Sugar Blend for Baking
  • 1 1/2 cups part-skim ricotta cheese (12 oz)
  • 1/2 teaspoon vanilla
  • 1 cup frozen (thawed) fat-free whipped topping
  • 2 containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt

Strawberry Sauce

  • 1/4 cup SPLENDA® Sugar Blend for Baking
  • 1 tablespoon cornstarch
  • 1 bag (10 oz) Cascadian Farm® frozen organic strawberries, thawed
  • 1 tablespoon lemon juice

Steps

  • 1
    Heat oven to 450°F. Unroll pie crust; place in 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or let crust get too warm.) Prick bottom and side of crust with fork. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
  • 2
    Meanwhile, in 1-quart saucepan, place 1/2 cup of the milk. Sprinkle gelatin over milk; let stand 5 minutes to soften. Stir in remaining 1/2 cup milk and 1/4 cup SPLENDA. Cook on low heat, stirring frequently, until gelatin is completely dissolved (do not boil). Pour milk mixture into blender. Add ricotta cheese and vanilla; cover and blend until pureed. Pour into large bowl; stir in whipped topping and yogurt.
  • 3
    Remove side of pan; remove crust from pan and place crust on serving plate. To create collar for crust, wrap piece of string around outside of crust to measure; cut sheet of waxed paper length of string plus 3 inches. Fold waxed paper in half lengthwise; fold in half again. Wrap around outside of crust; staple collar together to secure around crust. Pour filling into cooled baked crust. Refrigerate until set, about 2 to 3 hours.
  • 4
    In 1 1/2-quart saucepan, mix 1/4 cup SPLENDA and the cornstarch. Stir in thawed strawberries. Cook over medium heat, stirring constantly, until slightly thickened. Remove from heat. Stir in lemon juice. Refrigerate until serving time.
  • 5
    To serve, remove waxed paper collar. Cut into wedges; place on individual dessert plates. Top servings with strawberry sauce. Store dessert and sauce in refrigerator.

Nutrition Information

200 Calories, 8g Total Fat, 6g Protein, 26g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
150mg
6%
Potassium
150mg
4%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
14g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
  • SPLENDA is a registered trademark of McNeil Nutritionals, LLC.
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