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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




 

 

 


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