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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 10 |
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From Cooking Light-I haven't tried it yet, but it got raves on the Cooking Light site. This is a family recipe submitted by reader Ann Bliss-Pilcher to the magazine. Cook time includes chill time. Ingredients:
1 1/4 cups low fat graham cracker crumbs, about 8 sheets |
2 1/2 tablespoons butter, melted |
1/4 cup sugar |
1/2 cup sugar |
1 1/2 cups fat-free cottage cheese |
1/2 cup low-fat cream cheese |
1/4 cup non-fat vanilla yogurt |
2 tablespoons flour |
1 teaspoon vanilla |
1/8 teaspoon salt |
2 large eggs |
2 large egg yolks |
2 large egg whites |
2 tablespoons sugar |
2 cups strawberries, chopped |
3 tablespoons sugar |
1/2 teaspoon cornstarch |
Directions:
1. Preheat oven to 325.
2. Crust: Combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 10 inch pie plate coated with cooking spray; chill.
3. Filling: Combine 1/2 sugar and next 8 ingredients in a blender, process til smooth. Place cheese mixture in large bowl. Place egg whites in second large bowl; beat til soft peaks form. Add 2 T sugar, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust. Bake at 325 for 45 min or til center barely moves when pan is touched. Cool to room temperature Cover and chill at least 4 hours.
4. Sauce: Combine berries, 3 T sugar, and cornstarch in a saucepan; bring to a boil. Cook 1 min, stirring constantly. Cool slightly. Place berry mixture in a blender; process til smooth. Strain and serve with pie.
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