A creamy filling is nestled in a tender crust and topped with a light strawberry sauce.
Bake-Off® Contest 42, 2006
Jean Gottfried
Upper Sandusky, Ohio
Crust
-
1
-
box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
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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
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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.
-
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 PER SERVING
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 70
% Daily Value
- Total Fat
- 8g
- 12%
-
- Saturated Fat
- 4g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 150mg
- 6%
- Total Carbohydrate
- 26g
- 9%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 14g
- Protein
- 6g
- 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.
SPLENDA is a registered trademark of McNeil Nutritionals, LLC.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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