I found this recipe in Prevention magazine, but as I was making it I ended up making quite a few adjustments to add both volume & more berries to the pie...and I think it turned out pretty AWESSSOME. So here's my revised recipe...
FROZEN STRAWBERRY PIE
Crust:
- 6 1/2 oz. vanilla wafers (about 3 cups) (...I used the ones from Trader Joe's, and they were superb!)
- 2 Tbsp butter, melted
- 2 Tbsp. canola oil
- 3/4 pint strawberries, hulled & diced
- 8 oz. low-fat cream cheese
- 1/2 cup confectioners sugar
- 3/4 tub of Cool Whip (Fat/Sugar Free)
- 1 Small box Cheesecake pudding (Fat/Sugar Free) (I happened to find this in the cabinet and it was perfect! But I'm sure vanilla would be good too:)
- 1 Tbsp. sugar
- Make Crust: Crush wafers to fine crumbs in the food processor. Mix crumbs, butter and oil together until combined. Pack crumbs on the sides and bottom of a 9" pie plate. Chill crust at least 20 minutes or up to a week. Heat oven to 325. Bake crust until golden, 15 to 18 minutes. Cool completely.
- Prepare filling: Beat cream cheese with electric mixer on medium speed until smooth. Add confectioners' sugar and pudding mix at low speed. Beat thoroughly at medium speed to combine. Fold in cool whip.
- Puree half of the strawberries in the blender until almost smooth. Fold puree into cream cheese filling and pour into crust.
- Freeze pie until just firm, about 1 1/2 hours.
- Make topping: Toss remaining berries with 1 Tbsp. sugar in a medium bowl. Let stand at least 5 minutes. Serve strawberries over pie.
No comments:
Post a Comment