Strawberry Cream Pie
Feature this cool combination of low fat cream cheese and fresh strawberries at your next party.
Makes 8 servings
|1||cup plus 1-1/2 teaspoons all-purpose flour, divided|
|1/4||cup plus 1 teaspoon sugar, divided|
|1/4||cup cold margarine, cut into pieces|
|3||tablespoons ice water, divided|
|3/4||teaspoon white or cider vinegar|
|6||ounces fat-free cream cheese|
|2||ounces Neufchâtel cheese|
|1/4||cup vanilla fat-free yogurt|
|1-1/2||cups fresh strawberries, cut in half|
|1/4||cup strawberry jelly|
- Combine 1 cup flour, 1 teaspoon sugar and salt in medium bowl. Cut in margarine using 2 knives or pastry blender until crumbs form. Add 2 tablespoons ice water and vinegar; stir until moist but slightly firm dough forms. If necessary, add remaining 1 tablespoon ice water. Form dough into a ball.
- Preheat oven to 450°F. Roll out dough into a 12-inch circle on lightly floured surface. Place dough in 9-inch glass pie dish. Bake 10 to 12 minutes or until lightly browned. Cool on wire rack. Reduce oven temperature to 325°F.
- Beat cream cheese, Neufchâtel, remaining 1/4 cup sugar and 1-1/2 teaspoons flour in large bowl. Beat with electric mixer on medium speed until creamy. Beat in yogurt, egg whites and vanilla; mix well. Pour cream cheese mixture into pie crust. Bake 25 minutes or until set. Cool completely on wire rack.
- Place strawberries on top of filling. For glaze, melt jelly over low heat in small saucepan. Carefully brush glaze over strawberries, allowing glaze to run onto cheese mixture. Refrigerate 3 hours or overnight. Cut into 8 wedges.
|Serving Size:||1 wedge|
|Calories from Fat||31 %|
|Total Fat||7 g|
|Saturated Fat||2 g|
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