No Bake Creamy Strawberrry Pie
|1½||teaspoons unflavored gelatin|
|4||oz (half of 8-oz package) ⅓-less-fat cream cheese (Neufchâtel), softened|
|3||containers (6 oz each) Greek Fat Free strawberry yogurt|
|1½||cups frozen (thawed) reduced-fat whipped topping|
|1½||cups sliced fresh strawberries|
|1||graham cracker crumb crust (6 oz)|
Directions1 In 1-quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.
2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping. Spoon into crust. Refrigerate until set, about 2 hours.
3 Before serving, garnish pie with additional whipped topping and sliced strawberries.
You can make this pie up to 24 hours ahead; cover and refrigerate.
You can trim the fat in this pie by using fat-free cream cheese and a reduced-fat graham cracker crust.
1 Serving Calories 230 ( Calories from Fat 90), % Daily Value Total Fat 10g 10%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 2g 2% ), Cholesterol 15mg 15%; Sodium 180mg 180%; Total Carbohydrate 27g 27%
(Dietary Fiber1g 1% Sugars 15g 15%), Protein 8g 8%