STRAWBERRY BAVARIAN PIE
This recipe comes from Not Just Cheesecake! a low-fat, low-cholesterol, low-calorie dessert cookbook. It is wonderful! This is made with yogurt cheese and produces a very creamy low-fat pie. The longer you strain the yogurt the more whey is released and the firmer the cheese. I have been making it for years and use my microwave graham cracker crust.
Provided by PaulaG
Categories Pie
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
- Discard whey and reserve the yogurt cheese for the pie.
- Wash strawberries, hull and slice.
- Sprinkle with sugar or a mixture of sugar and Splenda.
- Taste for sweetness and adjust sweetening as necessary for personal taste.
- Soften the gelatin in 1/4 cup of water for 5 minutes.
- Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
- Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
- Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
- Refrigerate until firm; at least 3 to 4 hours.
- Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.
Nutrition Facts : Calories 248.7, Fat 8.3, SaturatedFat 2, Cholesterol 2.5, Sodium 208.6, Carbohydrate 39.5, Fiber 2.2, Sugar 28.8, Protein 5.8
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