Hungry Girls Upside Down Strawberry Pie Recipes

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HUNGRY GIRL'S UPSIDE DOWN STRAWBERRY PIE



Hungry Girl's Upside Down Strawberry Pie image

Fiber One™ original bran cereal makes a cameo in this Hungry Girl recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5m

Yield 1

Number Of Ingredients 5

1 cup chopped strawberries
1 1/2 tablespoons low-sugar strawberry preserves
1/4 cup Fiber One™ original bran cereal, lightly crushed
2 dashes cinnamon
2 tablespoons fat-free whipped topping (from a can, not a tub)

Steps:

  • In a medium bowl, mix strawberries with preserves.
  • In a small bowl, mix crushed cereal with cinnamon. Sprinkle mixture over strawberries.
  • Top with whipped topping, and dig in!

Nutrition Facts : Calories 145, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 10 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 22 g, TransFat 0 g

STRAWBERRY UPSIDE DOWN PIE



Strawberry Upside Down Pie image

This was created to be a low-carb dessert that is simple to make, and even simpler to eat. We were looking for a tasty dessert we could enjoy on Atkins. This fits the bill and now we eat it all the time. It is a variation of the knox gelatin "cheesecake" recipe on their box. I prefer to make this like an upside down pie (without the crust it should be very low cal) but It could be used as a pie filling as well, with almost any type of crust. I guess the way I like to make it you could almost call it a gelatin/cream cheese cobbler. Using sugar free Jell-O and all fat free cream cheese, and reducing the nuts to 1/4 cup and dry toasting them, it becomes a fairly low-calorie dessert as well.

Provided by thefensk

Categories     Pie

Time 20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

3/4 cup pecans, chopped
3 tablespoons butter
1/2 cup Splenda granular, divided
1 (3 ounce) package strawberry Jell-O gelatin dessert (sugar free)
1 (8 ounce) package cream cheese (regular)
1 (8 ounce) package cream cheese, no fat
1 cup boiling water

Steps:

  • Soften the cream cheese for several hours.
  • Melt the butter in a saucepan over medium heat and add the pecans. Toast lightly for about 5-7 minutes, stirring to keep from scorching. Remove from heat. Let cool for a few minutes then stir in 1/4 cup spenda to coat. Set aside.
  • Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed.
  • Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved.
  • Add the jello to cream cheese and mix well. I usually start with a spoon, progress to a whisk and end up with a stick blender.
  • Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts.
  • Chill for at least three hours, the longer the better.

Nutrition Facts : Calories 462.9, Fat 41.9, SaturatedFat 21.1, Cholesterol 98.4, Sodium 331.5, Carbohydrate 16.7, Fiber 1.3, Sugar 12.9, Protein 8.1

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