Pink Daisy Strawberry Cheese Cake Pie Recipe

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Pink Daisy Strawberry Cheese Cake Pie
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Ingredients
9
Count
Nutrition
548
Calories
Total time
390
Minutes
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Ingredients:

Directions:

  1. Pre-bake a Deep 9 inch pie shell and thoroughly cool it.
  2. Spread the jar of strawberry preserves evenly over the bottom of the cooled pie shell.
  3. In a large mixing bowl, combine Mascarpone cheese, marshmallow cream, and Splenda. Beat at high speed with electric mixer until light and fluffy. If using a KitchenAid mixer, use the wire whisk, not the paddle beater.
  4. With a silicone spatula or wooden spoon move the cheese mixture into the pie shell on top of the strawberry preserves. Gently spread the cheese mixture evenly. (It is crucial that the pie shell is not still warm. A slightly warm pie shell would not have harmed the strawberry preserves, but it would cause the cheese mixture to melt and loose volume). Set the filled pie shell aside in the refrigerator while preparing the rest of the recipe.
  5. Place the strawberry jello powder in a medium bowl. Stir 1 cup of boiling water into the gelatin, stirring at least 2 minutes, until totally dissolved. Stir in 1 cup of cold water.
  6. Remove pie from the refrigerator. Working quickly so that you don't water log your lady fingers, dip the lady fingers in the strawberry gelatin and place on top of the pie like bicycle spokes or daisy petals. You should now have a pink Daisey design on top. Refrigerate overnight or at least 4 hours.
  7. Just before serving create another set of spokes / daisy petals by spraying the whipped cream between each of the pink spokes. So you end up with pink, white, pink and so on. Lastly in the very center pour some sugar free chocolate syrup, so that it becomes the center of your daisy (like a Black eye Susan or sunflower). Drizzle additional chocolate syrup if desired over the whipped cream spokes.
  8. Notes: For the Lady Fingers, I used the soft type from the supermarkets bread section not the hard ones in the cookie aisle. I approximated the 1/4 cup of chocolate syrup. The brand I had came in a squeeze bottle so I just squeezed in my center and did the same to create the drizzle. For the crust I used one of the refrigerated pie doughs that you unfold and bake. If you wanted to make this totally no-bake in the Summer, you could use a pre-made graham cracker crust. I have seen those now in the baking aisle. This pie gets better the longer it's refrigerated. I had a left over piece a few days after I made it and it was even better than the first day. Cook time was minimal for pre-baking the pie shell and heating the gelatin. 6 hours prep includes the minimal assembly and 4 hours refrigeration. This would be more if you leave it for the recommended overnight refrigeration.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 548.2 Kcal (2295 kJ)
Calories from fat 368.7 Kcal
% Daily Value*
Total Fat 40.97g 63%
Cholesterol 77.19mg 26%
Sodium 176.23mg 7%
Potassium 49.2mg 1%
Total Carbs 32.28g 11%
Sugars 1.75g 7%
Dietary Fiber 3.96g 16%
Protein 6.75g 14%
Vitamin C 0.2mg 0%
Iron 0.4mg 2%
Calcium 68.4mg 7%
Amount Per 100 g
Calories 414.52 Kcal (1736 kJ)
Calories from fat 278.79 Kcal
% Daily Value*
Total Fat 30.98g 63%
Cholesterol 58.37mg 26%
Sodium 133.26mg 7%
Potassium 37.2mg 1%
Total Carbs 24.41g 11%
Sugars 1.33g 7%
Dietary Fiber 2.99g 16%
Protein 5.11g 14%
Vitamin C 0.2mg 0%
Iron 0.3mg 2%
Calcium 51.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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