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Skinny Strawberries and Cream Pie

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

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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The strawberries may need to be cut in half to fit snugly and securely on top of the pie slices.

Nutrition

250 Calories, 9g Total Fat, 8g Protein, 35g Total Carbohydrate, 13g Sugars

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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