Skinny Strawberry Pie Recipes

SKINNY STRAWBERRIES AND CREAM PIE

Skinny Strawberries and Cream Pie image

8% fewer calories • 55% less fat • 86% less sat fat than the original recipe. You can have your pie and eat it, too.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h20m

Yield 8

Number Of Ingredients 13

Ingredients

1 1/3 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 cup canola oil
3 to 4 tablespoons cold water
1 package (8 oz) fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons sugar
1 container (6 oz) Yoplait® Original yogurt French vanilla
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup frozen (thawed) fat-free whipped topping
4 cups fresh whole strawberries
2 tablespoons semisweet chocolate chips
1/2 teaspoon canola oil

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.

Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 13 g, TransFat 0 g

MILE HIGH STRAWBERRY PIE DESSERT

Mile High Strawberry Pie Dessert image

A fabulous retro frozen berry dessert with a modern twist!

Provided by Liz Berg

Categories Desserts

Time 50m

Number Of Ingredients 10

Ingredients

1/2 cup melted butter
1 cup flour
1/4 cup brown sugar
1 cup finely chopped pecans
2 egg whites, at room temperature (I recommend pasteurized as they will not be cooked in this dessert)
1 cup sugar
2 cups chopped fresh strawberries
2 tablespoons fresh lemon juice
1 cup whipping cream
Fresh strawberries and sweetened whipped cream, to garnish (optional)

Steps:

Preheat oven to 350º.
Place flour, brown sugar, chopped pecans, and melted butter into a bowl and mix well. Pat into the bottom of a 9" x 13" pan.
Bake for 20 minutes or till lightly browned. Cool to room temperature
Combine egg whites, sugar, berries, and lemon juice in the bowl of a stand mixer. Beat for 8-10 minutes till whipped and stiff.
In another bowl, whip the cream until firm peaks form. Fold into strawberry mixture, then spread over the crust.
Freeze for at least 6 hours before serving. Remove from the freezer about 10 minutes before serving.
Slice into squares and garnish with a dollop of whipped cream and berries, if desired.

Nutrition Facts : Calories 221 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 slice, Sodium 51 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat