This is a great summer dessert. A slightly sweet cream cheese mixture tops fresh berries served in a flaky pie crust. Garnished with strawberry halves, it’s very festive.
Makes 8 servings
12 ounces (340 g) (1- ½ packages) reduced fat cream cheese, softened
½ cup (125 mL) nonfat light vanilla flavored yogurt
10 packets Pure Via sweetener
1 ½ Tablespoons (22 mL) lemon juice
One 9-inch baked pie shell
1 quart (1L) fresh strawberries
½ cup (125 mL) unsweetened apple juice
2 teaspoons (10 mL) lemon juice
2 teaspoons (10 mL) cornstarch
4 packets Pure Via sweetener
¼ teaspoon (1 mL) almond extract
Few drops red food coloring
Beat cream cheese, yogurt, Pure Via sweetener and lemon juice until well blended. Spread over bottom of crust. Cut strawberries lengthwise in half. Place over filling, with pointed end of berries facing the center.
Nutritional information (per serving)
For Glaze, combine juices and cornstarch in small saucepan. Heat on medium heat until mixture thickens and is bubbly. Cook and stir 2 minutes. Remove from heat. Stir in Pure Via sweetener, extract and food coloring. Let cool slightly. Spoon Glaze over strawberry halves on top of Filling. Refrigerate at least 4 hours before serving.
Calories 254; Protein 6g; Carbohydrates 24g; Fat 16g; Cholesterol 35mg; Sodium 280mg
Starch – 1; Fruit – ½; Fat – 3;
Calorie Reduction – 30%
Carbohydrate Reduction – 40%