Strawberry yogurt-cream pie (program book)
6
Points®
Total time: 23 min • Prep: 20 min • Cook: 3 min • Serves: 12 • Difficulty: Easy
This creamy pie is the perfect addition to your summer barbecue spread—or consider making it on a holiday like Memorial Day, when you've already got a lot on your plate and need an easy, no-bake dessert option. It's soft and sweet, with a hint of vanilla. Look for a flaky pie crust that'll really complement the light, luscious strawberry filling. To take this tart to the next level, pick up some extra fruit and make our delicious berry sauce to drizzle over the top before serving.
Ingredients
Strawberries
2 cup(s), hulled and thinly sliced
Water
¾ cup(s)
Unsweetened gelatin
¼ oz, 1 envelope
Low fat cream cheese
8 oz, Neufchatel
Strawberry fat free yogurt
⅔ oz
Strawberry fat free yogurt
10 oz
Honey
1 Tbsp
Vanilla extract
1½ tsp
Pie crust
6 oz, prepared
Instructions
1
In a large bowl, beat cream cheese until smooth. Stir in yogurt, honey and vanilla.
2
In a small saucepan, sprinkle gelatin over 1/4 cup of water; let stand for 1 minute. Stir over low heat to dissolve gelatin.
3
Stir gelatin mixture and remaining 1/2 cup of water into cheese mixture. Fold in 1/2 cup of sliced strawberries. Fill crust with cheese mixture. Cover with foil and refrigerate overnight. (Note: If you can't find fresh strawberries, substitute frozen ones; just be sure that they've been packed without added sugar.)
4
To serve, top pie with remaining strawberries and cut into 8 slices.
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