Strawberry and cheese pie

Recipe Information

Ingredients

• 1 (9-inch) prepared graham cracker pie crust, preferably whole-wheat

• 4 ounce reduced-fat cream cheese

• 1/4 cup reduced-fat sour cream

• 2 tablespoons extra-fine sugar

• 1 teaspoon grate lemon zest

• 1/2 teaspoon vanilla extract

• 1 pound strawberries

• 1/2 cup strawberryfruit spread

• 1 teaspoon lemon juice, optional

Directions

• Preheat an oven to 350ºF and place the pie crust on a baking sheet. Bake for 8 minutes, or until golden and fragrant. Transfer the pie crust to a wire rack and let it cool completely. This can be done up to 8 hours before starting the rest of the recipe.

• Add the cream cheese, sour cream, lemon zest, and vanilla to a small bowl and mix until the ingredients are combined and smooth.

• Spread the cheese mixture evenly over the bottom of the pie crust and refrigerate until the cheese mixture is set, 1-2 hours.

• Just before serving, cut off the tops of the strawberries. Halve the largest, prettiest strawberries and place them in a bowl. Cut the remaining strawberries lengthwise in quarters and place them in another bowl.

• Melt the fruit spread in the microwave or in a small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide the hot fruit spread between the two bowls of strawberries. Using a fork, toss until the fruit is coated and glistening.

• Spoon the quartered fruit into the center of the pie over the cheese, turning most pieces cut side down as you spread them out. Arrange the larger halves in a circle around the edge of the pie, with the flat side facing the rim of the crust and the points towards the center of the pie.

• Spoon on any of the fruit spread that is remaining in the bowls to fill in open spaces. Serve the pie within 1 hour.

Nutrition (per serving)

• Calories: 262 cal

• Total fat: 11g

• Saturated fat: 4g

• Sodium: 219mg

• Carbohydrate: 39g

• Fiber: 2g

• Protein: 3g