Sugar Free Reduced Fat Strawberry Cream Pie Recipes

KETO STRAWBERRY CREME PIE (SUGAR-FREE)

Steps:

• Preheat oven to 375º Fahrenheit. Grease a pie pan using coconut oil spray.
• Place almond flour, sweetener, baking soda, and sea salt in a food processor. Pulse the processor once or twice to mix.
• Add the butter and vanilla extract to the food processor. Process until the mixture forms a dough.
• Press the dough into the prepared pan. Bake in the preheated oven for 8-10 minutes or until the crust starts to brown. Allow crust to cool completely before adding the filling. (After cooling on the counter for 5-10 minutes, I put it in the refridgerator, uncovered, while I make the pie filling.)
• Add 1/4 cup cold water to a small saucepan. Sprinkle the powdered gelatin over the water and allow to "bloom" for 5 minutes.
• While the gelatin is "blooming", place defrosted strawberries and lemon juice in a blender. Cover blender, then puree the berries. Leave berries in the blender and set aside.
• Once the gelatin has bloomed, add the sweetener to the saucepan. Heat the mixture gently while stirring frequently until gelatin and sweetener has dissolved. While blender is going at its slowest setting, stream the gelatin mixture into the strawberries through the small opening in the blender lid.
• Transfer strawberry mixture to a large mixing bowl. Refrigerate for a few minutes while whipping the cream.
• In a medium mixing bowl, whip the heavy whipping cream to form soft peaks.
• Spoon about 1/3rd of the whipped cream into the strawberry mixture and fold in to lighten.
• Fold in the remaining whipped cream.
• Transfer mixture to chilled pie crust. Cover the pie and refrigerate for at least 5 hours before enjoying.

SUGAR FREE-REDUCED FAT STRAWBERRY CREAM PIE

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.

SUGAR FREE STRAWBERRY PIE

Steps:

• In a small saucepan mix water and cornstarch with a wire whisk.
• Bring to a boil, stirring constantly, for 1 minute.
• Remove from heat, cool slightly.
• Stir in gelatin and sweetener.
• Mix well, and gently stir in strawbrries.
• Pour into baked pie shell and refrigerate for about 2 hours.
• Top with Cool Whip OR Dream Whip right before serving.
• Garnish with strawberies if desired.

STRAWBERRY CREAM PIE (SUGAR FREE)

Steps:

• 1. microwave water on high for 45 secs up to 1 1/2 mins. until boiling. Whisk in gelatin until dissolved.
• 2. In a large bowl mix gelatin mixture and cream cheese until blended well. Add strawberry flavoring to this also.
• 3. Fold in Cool Whip, spread in crust and refrigerate until set. About 1 hour. Garnish with strawberries and Cool Whip.

STRAWBERRY CREAM PIE (LOW-FAT & LOW-SUGAR)

Steps:

• 1. Dissolve jello in boiling water in a large mixing bowl. Let it cool for 15 minutes.
• 2. Fold in the yogurt and whipped topping. Stir well. Pour into pie crust.
• 3. Cover and chill for at least 3 hours before serving.
• 4. Top with additional whipped topping, if desired, or garnish with strawberry slices.

SUGAR-FREE STRAWBERRY PIE

Steps:

• In a saucepan, mix dry pudding and gelatin water.
• Stir over medium heat until mixture comes to a boil.
• Remove from heat.
• Cool until slightly thickened.
• Arrange strawberries in pie shell (whole or sliced).
• Pour cooled mixture over berries.
• Refrigerate until set.
• Serve with whipped topping if desired.
• Enjoy!

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.

LIGHT STRAWBERRY GELATIN PIE

Steps:

• Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm., Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.