Quick Cherry Cheese Pie Recipe

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Quick Cherry Cheese Pie Recipe

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“Cooking foods that are festive but low-fat can be challenging,” observes Debbie Lucci in Salem, Virginia. “My health-conscious family loves this quick, no-bake recipe, and I love that it gets me out of the kitchen so fast!”
Recommended: Top 10 Cherry Desserts
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 teaspoon vanilla extract
  • Sugar substitute equivalent to 2 tablespoons sugar
  • 1 envelope whipped topping mix (Dream Whip)
  • 2 cups fat-free whipped topping
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 cup reduced-sugar cherry pie filling

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat until gelatin is completely dissolved. Remove from the heat; set aside.
In a large bowl, beat cream cheese and vanilla until blended. Gradually beat in sugar substitute. Gradually add whipped topping mix; beat on medium speed for 2 minutes. Gradually beat in gelatin mixture; beat 1 minute longer.
Mix in 1 cup whipped topping. Fold in remaining whipped topping. Spoon into crust; top with cherry pie filling. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cherry Cheese Pie in Light & Tasty December/January 2007, p20

Nutritional Facts

1 slice: 259 calories, 10g fat (6g saturated fat), 20mg cholesterol, 229mg sodium, 33g carbohydrate (19g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

  • 2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 teaspoon vanilla extract
  • Sugar substitute equivalent to 2 tablespoons sugar
  • 1 envelope whipped topping mix (Dream Whip)
  • 2 cups fat-free whipped topping
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 cup reduced-sugar cherry pie filling
  1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat until gelatin is completely dissolved. Remove from the heat; set aside.
  2. In a large bowl, beat cream cheese and vanilla until blended. Gradually beat in sugar substitute. Gradually add whipped topping mix; beat on medium speed for 2 minutes. Gradually beat in gelatin mixture; beat 1 minute longer.
  3. Mix in 1 cup whipped topping. Fold in remaining whipped topping. Spoon into crust; top with cherry pie filling. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cherry Cheese Pie in Light & Tasty December/January 2007, p20

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