Light Italian Cream Pie with Strawberry Sauce
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 150.9
- Total Fat: 6.8 g
- Cholesterol: 10.2 mg
- Sodium: 144.1 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 0.7 g
- Protein: 6.1 g
View full nutritional breakdown of Light Italian Cream Pie with Strawberry Sauce calories by ingredient
Introduction
A light creamy filling is nestled in a tender crust and topped with a light strawberry sauce. A light creamy filling is nestled in a tender crust and topped with a light strawberry sauce.Number of Servings: 12
Ingredients
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Crust
1 refrigerated pie crust
Filling
1 cup skim milk
1 package unflavored gelatin
1/4 cup SPLENDA Sugar Blend for Baking
1 1/2 cups part-skim ricotta cheese (12 oz)
1/2 teaspoon vanilla
1 cup fat-free whipped topping
2 containers (6 oz each) Yoplait Light vanilla yogurt
Strawberry Sauce
1/4 cup SPLENDA Sugar Blend for Baking
1 tablespoon cornstarch
2 cups strawberries (halved)
1 tablespoon lemon juice
Directions
1. Heat oven to 450°F. Unroll pie crust; place in 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or let crust get too warm.) Prick bottom and side of crust with fork. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2. Meanwhile, in 1-quart saucepan, place 1/2 cup of the milk. Sprinkle gelatin over milk; let stand 5 minutes to soften. Stir in remaining 1/2 cup milk and 1/4 cup SPLENDA. Cook on low heat, stirring frequently, until gelatin is completely dissolved (do not boil). Pour milk mixture into blender. Add ricotta cheese and vanilla; cover and blend until pureed. Pour into large bowl; stir in whipped topping and yogurt.
3. Remove side of pan; remove crust from pan and place crust on serving plate. To create collar for crust, wrap piece of string around outside of crust to measure; cut sheet of waxed paper length of string plus 3 inches. Fold waxed paper in half lengthwise; fold in half again. Wrap around outside of crust; staple collar together to secure around crust. Pour filling into cooled baked crust. Refrigerate until set, about 2 to 3 hours.
4. In 1 1/2-quart saucepan, mix 1/4 cup SPLENDA and the cornstarch. Stir in thawed strawberries. Cook over medium heat, stirring constantly, until slightly thickened. Remove from heat. Stir in lemon juice. Refrigerate until serving time.
5. To serve, remove waxed paper collar. Cut into wedges; place on individual dessert plates. Top servings with strawberry sauce. Store dessert and sauce in refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user NIKHATZ.
2. Meanwhile, in 1-quart saucepan, place 1/2 cup of the milk. Sprinkle gelatin over milk; let stand 5 minutes to soften. Stir in remaining 1/2 cup milk and 1/4 cup SPLENDA. Cook on low heat, stirring frequently, until gelatin is completely dissolved (do not boil). Pour milk mixture into blender. Add ricotta cheese and vanilla; cover and blend until pureed. Pour into large bowl; stir in whipped topping and yogurt.
3. Remove side of pan; remove crust from pan and place crust on serving plate. To create collar for crust, wrap piece of string around outside of crust to measure; cut sheet of waxed paper length of string plus 3 inches. Fold waxed paper in half lengthwise; fold in half again. Wrap around outside of crust; staple collar together to secure around crust. Pour filling into cooled baked crust. Refrigerate until set, about 2 to 3 hours.
4. In 1 1/2-quart saucepan, mix 1/4 cup SPLENDA and the cornstarch. Stir in thawed strawberries. Cook over medium heat, stirring constantly, until slightly thickened. Remove from heat. Stir in lemon juice. Refrigerate until serving time.
5. To serve, remove waxed paper collar. Cut into wedges; place on individual dessert plates. Top servings with strawberry sauce. Store dessert and sauce in refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user NIKHATZ.
Member Ratings For This Recipe
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