Strawberry Cream Pie

Strawberry Cream Pie

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 teaspoon salt
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
2 egg whites
1/2 teaspoon vanilla
1-1/2 cups fresh strawberries, cut in half
1/4 cup strawberry jelly


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Serving Size: 1 wedge
Calories 220
Calories from Fat 31 %
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 8 mg
Carbohydrate 31 g
Fiber 1 g
Protein 7 g
Sodium 333 mg

Dietary Exchange

Starch 2
Fat 1-1/2

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