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NB: Strawberry Cream Cheese Pie

Source of Recipe

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NB: Strawberry Cream Cheese Pie

Taste of Home April/May 2003
6 reviews rate this recipe 4.5 of 5 stars.
Prep: 20 min. + chilling Bake: 30 min. + cooling
Yield: 8 servings.

Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. �Kim Van Rheenen, Mendota, Illinois

Ingredients:
� Pastry for a single-crust pie (9 inches)
� 1 package (8 ounces) reduced-fat cream cheese
� 1/2 cup egg substitute
� 3 tablespoons honey
� 1 teaspoon vanilla extract
� 3-1/2 cups sliced fresh strawberries
� 1 tablespoon cornstarch
� 1/2 cup cold water
� 1/2 cup reduced-sugar strawberry preserves
�
� Fat-free whipped topping, optional

Directions
1. Roll out pastry to fit a 9-in. pie plate; transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Bake at 350� for 13-15 minutes or until lightly browned.

2. 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 a wire rack.

3. 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.

1 piece (calculated without whipped topping) equals 268 calories, 12 g fat (6 g saturated fat), 21 mg cholesterol, 119 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein.