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Fresh Strawberry Cream Pie*




Source of Recipe


Diabetic Cooking July/August 2004


List of Ingredients




1 quart fresh medium strawberries
1 tbsp Splenda
Pastry for single-crust 9-inch pie, baked
1 pkg (8 oz) reduced-fat cream cheese, softened
1-13 cup vanilla-flavored light nonfat yogurt
1/4 cup Splenda
1 tbsp lemon juice

Remove stems from several strawberries and slice to make 1 cup. Toss with 1
tablespoon Splenda. Spread on bottom of baked pie shell

Beat cream cheese, yogurt, 1/4 cup Splenda and 1 tablespoon lemon
juice until smooth and fluffy. Spread over sliced strawberries in pie shell. Remove
stems from all but 1 large strawberry. Cut berries lengthwise in half. Place, cut side
down, over cream cheese mixture, around outer edge of pie crust, with
pointed end of berry facing center of pie. Make several thin slits in 1
whole berry starting near top and going to pointed end. Press gently with fingers to form "fan." Place in center of pie. Refrigerate pie at least 4 hours before serving.

Serves 8
Exchanges: 1/2 Starch; 1/2 Fruit, 2 Fat
Calories 212;Fat 11g;Carbs 21g;Protein 4g;Chol 18mg;Sodium 239mg;Fiber 2g



Recipe