Print Options
Ingredients
- Dough for single-crust pie
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup egg substitute
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 3-1/2 cups sliced fresh strawberries
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 1/2 cup reduced-sugar strawberry preserves
- Fat-free whipped topping, optional
Directions
- 1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- 2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
- 3. Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack.
- 4. Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.
Nutrition Facts
1 piece: 327 calories, 18g fat (11g saturated fat), 50mg cholesterol, 306mg sodium, 35g carbohydrate (16g sugars, 2g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC
