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Prep Time: 30 Minutes Cook Time: 1410 Minutes |
Ready In: 1440 Minutes Servings: 8 |
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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. Ingredients:
1 (32 ounce) carton low-fat vanilla yogurt (without gelatin) |
3/4 cup water, divided |
2 tablespoons unflavored gelatin |
2 pints strawberries, sliced |
1/4-1/2 cup sugar (splenda works very well.) |
1 (9 inch) graham cracker crust, cooked and cooled |
Directions:
1. The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
2. Discard whey and reserve the yogurt cheese for the pie.
3. Wash strawberries, hull and slice.
4. Sprinkle with sugar or a mixture of sugar and Splenda.
5. Taste for sweetness and adjust sweetening as necessary for personal taste.
6. Soften the gelatin in 1/4 cup of water for 5 minutes.
7. Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
8. Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
9. Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
10. Refrigerate until firm; at least 3 to 4 hours.
11. Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.
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