Ingredients:
Pastry for a single-crust pie (9 inches)
1 pkg. (8 oz.) reduced-fat cream cheese
1/2 c. egg substitute
3 Tbsp. honey
1 tsp. vanilla extract
3 1/2 c. sliced fresh strawberries
1 Tbsp. cornstarch
1/2 c. cold water
1/2 c. reduced-sugar strawberry preserves
Fat-free whipped topping, optional
Directions:
Roll out pastry to fit a 9 inch pie plate; transfer pastry to plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Bake at 350 degrees for 13-15 minutes or until lightly browned.
Meanwhile, in a large bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake 15-18 minutes longer or until center is almost set. Cool completely on wire rack.
Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. Garnish with whipped topping if desired.
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