Strawberry and cheese refrigerator pie
Strawberries are a seasonal favorite right now. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust is layered with simple, low fat ingredients and topped off with fresh strawberries. Just one cup of these berries provides a whole day’s worth of vitamin C, and eating strawberries has been shown to increase blood levels of vitamin C and total antioxidant capacity.
1 (9-inch) prepared graham cracker piecrust, preferably whole-wheat
4 oz. reduced-fat cream cheese
1/4 cup reduced-fat sour cream
2 tbsp. extra-fine sugar
1 tsp. grated lemon zest
1/2 tsp. vanilla extract
1 lb. strawberries
1/2 cup strawberry fruit spread
1 tsp. lemon juice, optional
Preheat the oven to 350 degrees F.
Place crust on baking sheet and bake for 8 minutes, or until golden and fragrant. Transfer to wire rack and cool completely. This can be done 8 hours ahead.
Place cream cheese, sour cream, sugar, lemon zest and vanilla in small bowl. Blend until combined and smooth, using hand mixer on medium speed or wooden spoon. Spread cheese mixture evenly over bottom of piecrust. Refrigerate until set, 1 to 2 hours.
Just before serving, cut off tops of strawberries. Halve largest, prettiest ones and place in bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in bowl in microwave, or in small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide hot fruit spread between two bowls of berries. Using fork, toss until fruit is coated and glistening.
Spoon quartered fruit into the center of pie over cheese, turning most pieces cut side down as you spread them out. Arrange larger halves in circle around edge of pie, with flat side facing rim of crust and points toward the center of the pie. Spoon on any fruit spread remaining in bowls to fill in open spaces. Serve pie within 1 hour.
Makes 8 servings.
Nutritional values per serving:
Calories: 262
Total fat: 11 g
Saturated fat: 3.5 g
Carbohydrate: 39 g
Protein: 3 g
Dietary fiber: 2 g
Sodium: 219 mg |
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