No Crust Low Calorie Strawberry Pie Recipes

NO-CRUST STRAWBERRY PIE RECIPE

Steps:

• Wash and hull strawberries, then set 1/2 cup of berries aside for topping when serving.
• Spread out remaining strawberries in a 10-inch pie pan.
• Add Water, Gelatin Mix and Pudding Mix to Medium saucepan, and bring to a boil over medium-high heat, stirring constantly.
• After mixture has boiled, pour over strawberries in pan, and transfer to refrigerator. Allow pie to chill for 5 hours prior to serving.
• When ready to serve, top with light whipped topping, and fresh strawberries on top. light or low-fat frozen whipped topping, and top with a few fresh strawberries if desired!

NO CRUST STRAWBERRY PIE

Steps:

• Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
• In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light frozen whipped topping prior to serving, if desired.

LIGHT STRAWBERRY PIE

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes. , Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.

SKINNY STRAWBERRIES AND CREAM PIE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, salt and 1/4 cup oil with fork until mixture is consistency of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together.
• Gather dough into a ball; flatten to 4-inch round. Place between sheets of waxed paper. With rolling pin, roll dough into 12-inch round. Remove top sheet of waxed paper. Carefully transfer dough round to 9-inch glass pie plate; remove waxed paper. Gently press in bottom and up side of plate, being careful not to stretch dough.
• Fold and roll edge under, even with plate; flute edge. Prick bottom and side of dough thoroughly with fork. Bake 15 to 18 minutes or until light golden brown. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese with electric mixer on high speed 30 to 60 seconds or until fluffy. Beat in sugar until blended. Add yogurt, vanilla and almond extract; beat on low speed 30 to 60 seconds until well blended and smooth. Fold in whipped topping just until blended. Spoon into cooled crust; spread gently to edge. Refrigerate at least 4 hours or until chilled.
• Cut pie into 8 servings. Top each serving with strawberries, pointed ends up. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil on High 30 to 45 seconds or until chips can be stirred smooth. Drizzle chocolate over strawberries. Store pie in refrigerator.

NO CRUST LOW CALORIE STRAWBERRY PIE

Steps:

• Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
• In a medium saucepan combine pudding mix, gelatin mix and water. Stir well and bring to a full boil.
• Pour mixture over strawberries and refrigerate for 6 hours.
• Top with light fat free frozen whipped topping if desired.

LOW CALORIE STRAWBERRY PIE- NO CRUST

Steps:

• Wash, dry and hull berries.
• Place in bottom of lightly oiled 9" pie pan standing upright.
• Mix pudding and jello in pan.
• Add 2 cups water.
• Bring to full boil stirring constantly.
• Pour over strawberries.
• Let chill 6 hours or more.

NO CRUST STRAWBERRY PIE

Steps:

• Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
• In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light frozen whipped topping prior to serving, if desired.