"Healthified" Strawberries and Cream Pie
Recipe from Betty Crocker

43% fewer calories, 71% less fat, 91% less sat fat than the original recipe. You can have your pie and eat it, too.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.


Healthified Strawberries and Cream Pie

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 5 hrs 20 mins
Related Categories: 4th of July Dessert, Father's Day, Low Sodium, Mother's Day, Pie, Pie Crust Pie, Strawberries, Strawberry Desserts, Strawberry Pie, Strawberry Pie, Summer
 
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Ingredients
Crust
  • 1 1/3   cups
    Gold Medal® all-purpose flour
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  • 1/4   teaspoon
    salt
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  • 1/4   cup
    canola oil
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  • 3 to 4   tablespoons
    cold water
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Filling and Topping
  • 1   package (8 oz)
    fat-free cream cheese or 1/3-less-fat cream cheese (Neufchatel), softened
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  • 2   tablespoons
    sugar
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  • 1   container (6 oz)
    Yoplait® Original 99% Fat Free French vanilla yogurt
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  • 1/2   teaspoon
    vanilla
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  • 1/4   teaspoon
    almond extract
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  • 1   cup
    frozen (thawed) fat-free whipped topping
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  • 4   cups
    fresh whole strawberries
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  • 2   tablespoons
    semisweet chocolate chips
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  • 1/2   teaspoon
    canola oil
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Directions
1.
Heat oven to 425 degrees 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.
2.
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.
3.
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.
4.
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.
5.
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.

Tip:
High Altitude (3500-6500 ft): In step 1, add an additional 1 to 3 teaspoons cold water if necessary.
Nutrition information
Calories 250 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 14g); Protein 7g. Daily Values: Vitamin A 8%; Vitamin C 70%; Calcium 10%; Iron 8%. Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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