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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.

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

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
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 4g 20%
Cholesterol: 10mg; 3%
Sodium: 150mg; 6%
Total Carbohydrate: 41g; 14%
Dietary Fiber 2g 8% Sugars 29g
Protein: 3g

% 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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