Strawberries and Cream Pie never tasted this good. We've reduced the total fat and saturated fat content, with no loss of yum factor. It's still chock-full of vitamin C from the tasty strawberries, but in a more wholesome fashion. Here's what we did:
Purchased refrigerated pie crust >
Homemade oil pie crust
Regular cream cheese >
Fat-free cream cheese
1/3 cup sugar >
2 tablespoons sugar
1 cup whipping cream >
1 container (6 oz) Yoplait® Original French vanilla yogurt plus 1 cup fat-free whipped topping
1/2 cup semisweet chocolate chips plus 1 tablespoon shortening >
2 tablespoons semisweet chocolate chips plus 1/2 teaspoon canola oil
Added 1/2 teaspoon vanilla
Nutritional Highlights
440 (before)
250 (after)
31 g (before)
9 g (after)
17 g (before)
1 1/2 g (after)
3 g (before)
7 g (after)
30 min |
5 hr 20 min |
8 servings |
Crust:
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup canola oil
3 to 4 tablespoons cold water
Filling and Topping:
1 package (8 oz) fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons sugar
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup frozen (thawed) fat-free whipped topping
4 cups fresh whole strawberries
2 tablespoons semisweet chocolate chips
1/2 teaspoon canola oil
1
Heat oven to 425°F. In medium bowl, mix flour, salt and 1/4 cup oil with fork until mixture is consistency of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together.
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2
Gather dough into a ball; flatten to 4-inch round. Place between sheets of waxed paper. With rolling pin, roll dough into 12-inch round. Remove top sheet of waxed paper. Carefully transfer dough round to 9-inch glass pie plate; remove waxed paper. Gently press in bottom and up side of plate, being careful not to stretch dough.
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3
Fold and roll edge under, even with plate; flute edge. Prick bottom and side of dough thoroughly with fork. Bake 15 to 18 minutes or until light golden brown. Cool completely, about 30 minutes.
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4
In large bowl, beat cream cheese with electric mixer on high speed 30 to 60 seconds or until fluffy. Beat in sugar until blended. Add yogurt, vanilla and almond extract; beat on low speed 30 to 60 seconds until well blended and smooth. Fold in whipped topping just until blended. Spoon into cooled crust; spread gently to edge. Refrigerate at least 4 hours or until chilled.
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5
Cut pie into 8 servings. Top each serving with strawberries, pointed ends up. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil on High 30 to 45 seconds or until chips can be stirred smooth. Drizzle chocolate over strawberries. Store pie in refrigerator.
High Altitude (3500-6500 ft): In step 1, add an additional 1 to 3 teaspoons cold water if necessary.
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Nutritional Information
1 serving:
Calories 250 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 14g); Protein 7g
% Daily Value
Vitamin A 8%; Vitamin C 70%; Calcium 10%; Iron 8%
Exchanges
1 1/2 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choices
2
