Ingredients for Strawberry Cream Cheese Pie For Frozen Strawberries
- Reduced Fat Graham Cracker Crust
- Fat Free Cream Cheese
- Splenda Granular
- 1 large egg
- 2 tablespoons cornstarch
- Sugar Free Strawberry Gelatin
- Frozen Strawberries
- Water (as needed to make ¾ cup liquid with reserved juice)
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How to Make Strawberry Cream Cheese Pie For Frozen Strawberries
- Thaw 16 ounces of frozen strawberries, reserving the juice.
- In a mixing bowl, beat together 8 ounces of cream cheese, ⅔ cup Splenda (or other sweetener to taste), and 1 large egg until completely smooth and creamy.
- Pour the cream cheese mixture into your prepared pie crust. Bake at 350°F (175°C) for 30 minutes, or until the center is just set.
- Measure the reserved strawberry juice. Add enough water to reach ¾ cup of liquid.
- In a small saucepan, bring the strawberry juice and water mixture to a boil. Remove from heat and stir in 1 tablespoon of unflavored gelatin until completely dissolved.
- In the same saucepan, whisk together the gelatin mixture, 2 tablespoons of cornstarch, and ⅔ cup Splenda (or to taste).
- Cook over medium heat, stirring constantly, until the mixture thickens to a sauce-like consistency (about 2-3 minutes).
- Gently fold in the thawed strawberries.
- Pour the strawberry mixture over the baked cream cheese layer. Refrigerate for at least 2 hours, or until completely chilled and set before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
8g
Fat
2g
Carbs
5g
