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PiePastry - Strawberry Cream Pie

Source of Recipe

from alicia's kitchen


List of Ingredients

1 9" reduced fat graham cracker crust
1 8oz. pkg. reduced fat cream cheese, softened
1 tsp. vanilla
1/4 c. + 1/2 c. Splenda or Sugar Twin or Equal sugar substitute, separated
1 c. cold water
2 tbsp. cornstarch
1 3oz. pkg. sugar free strawberry gelatin
3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or
1 pint fresh strawberries, washed, hulled and sliced
8 tbsp. frozen light whipped topping, optional


Recipe

Beat cream cheese, vanilla, and 1/4 c. sugar substitute in a small bowl until fluffy.
Spread evenly in the bottom of the crust.
Mix the cold water and cornstarch in small saucepan and heat to boiling. Whisk constantly until thickened, about 1 minute. Add gelatin and 1/2 c. sugar substitute, (equal breaks down in heat, so you may want to use one of the other substitutes here). Whisk until the gelatin is dissolved.
Cool 10 minutes.
Arrange half of the strawberries over the cream cheese.
Spoon half of the gelatin mixture over the strawberries.
Arrange remaining strawberries over top of the gelatin and then spoon the remaining gelatin mixture over all.
Refrigerate 1 - 2 hours, until pie is set.
Serve with whipped topping, if desired.
Makes 8 servings.

Variations:
Double Berry Pie - Arrange 1 c. blueberries over the cream cheese in the pie crust.
Spoon 1/2 of the gelatin mixture over blueberries, then 1/2 of the gelatin mixture over the blueberries.
Top with 1/2 pint sliced strawberries and spoon remaining gelatin mixture over.

Strawberry Banana Pie - Substitute sugar free strawberry/banana gelatin for the strawberry gelatin.
Slice 1 small banana and arrange over cream cheese. Spoon 1/2 of the gelatin mixture over the bananas.
Top with 1/2 pint sliced strawberries and spoon the remaining gelatin mixture over.

Nutrition info per serving:
200 cal., 5 g pro., 26 g carbo., 8 g fat, 16 mg chol., 181 mg sodium
Diabetic exchanges: 1/2 fruit, 1-1/2 bread, 1-1/2 fat
Weight Watcher Points - 4 Points