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NB: Strawberry Cream Cheese Pie

Source of Recipe

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NB: Strawberry Cream Cheese Pie

Taste of Home April/May 2003
6 reviews rate this recipe 4.5 of 5 stars.
Prep: 20 min. + chilling Bake: 30 min. + cooling
Yield: 8 servings.

Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois

Ingredients:
• Pastry for a single-crust pie (9 inches)
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup egg substitute
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 3-1/2 cups sliced fresh strawberries
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 1/2 cup reduced-sugar strawberry preserves
•
• Fat-free whipped topping, optional

Directions
1. Roll out pastry to fit a 9-in. pie plate; transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Bake at 350° for 13-15 minutes or until lightly browned.

2. Meanwhile, in a large bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake 15-18 minutes longer or until center is almost set. Cool completely on a wire rack.

3. Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries.

Refrigerate for 2 hours before cutting. Garnish with whipped topping if desired.

1 piece (calculated without whipped topping) equals 268 calories, 12 g fat (6 g saturated fat), 21 mg cholesterol, 119 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein.