SUGAR FREE-REDUCED FAT STRAWBERRY CREAM PIE
My mother is diabetic and always felt cheated when it came to desserts,so I adapted this recipe so she can enjoy desserts with everyone else. She loves it and it goes nice at a summer bbq.
Provided by Luv79t
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- beat cream cheese, sour cream and splenda with am electric mixer until well blended. Fold in 11/2 cups of cool whip.
- spoon half the mixture into the 9 inch piecrust, top with 1 cup of the sliced strawberries, spoon remaining cheese mixture over strawberries. Put remaining cup of sliced strawberries on top. cover and chill at least 3 hours.
Nutrition Facts : Calories 194.4, Fat 9.5, SaturatedFat 2.8, Cholesterol 7.6, Sodium 276.9, Carbohydrate 24, Fiber 1.2, Sugar 14, Protein 4.2
EASY LOW FAT STRAWBERRY PIE RECIPE
Adaptation from a weight watchers recipe I found on the internet. Without the crust I think it is 4-5 points for the entire pie. For that, just make the mixture and pour it into an empty pie pan and chill until set.
Provided by cookinupfun
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
- Cook and stir over medium heat until mixture comes to a full boil.
- Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
- Pour into pie crust and chill until set.
Nutrition Facts : Calories 13.6, Fat 0.1, Sodium 10.7, Carbohydrate 3.6, Fiber 0.7, Sugar 1.7, Protein 0.4
SKINNY STRAWBERRIES AND CREAM PIE
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
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
LIGHT STRAWBERRY PIE
People rave about this luscious strawberry pie. Best of all, it's a low-sugar sensation that you won't feel guilty eating. -Lou Wright, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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