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Skinny Strawberries and Cream Pie

Skinny Strawberries and Cream Pie
  • Prep 30 min
  • Total 5 hr 20 min
  • Servings 8
8% fewer calories • 55% less fat • 86% less sat fat than the original recipe. You can have your pie and eat it, too.
Updated June 3, 2019
Make With
Make With
Gold Medal Flour

Ingredients

Crust

  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 3 to 4 tablespoons cold water

Filling and Topping

  • 1 package (8 oz) fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
  • 2 tablespoons sugar
  • 1 container (6 oz) Yoplait® Original yogurt French vanilla
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 cup frozen (thawed) fat-free whipped topping
  • 4 cups fresh whole strawberries
  • 2 tablespoons semisweet chocolate chips
  • 1/2 teaspoon canola oil

Steps

  • 1
    Heat oven to 425°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.

  • The strawberries may need to be cut in half to fit snugly and securely on top of the pie slices.

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
220mg
6%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
9%
Sugars
13g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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