I am not really in the habit of making desserts more healthy. I mean, what's the point? I'm going to use real butter and lots of sugar and good stuff. Because life is short and that's what dessert is for. But my son found this recipe in my Prevention magazine and wanted me to make it. He reads everything. And I mean everything, he loves to read and picks up everything. Including all my magazines. And including all my books...which can be dangerous. Like when he asks me...Mom, what's a compromising position?? Hmmm...i'll save that story for another day. Prevention magazine has a column where it takes your favorite treats and makes them healthier. So I gave it a whirl!
Frozen Strawberry Pie
taken from Prevention Magazine, May 2010
6 1/2 oz. vanilla wafers (about 3 cups)
2 tbsp butter, melted
2 tbsp canola oil
8 oz reduced-fat cream cheese, room temperature
1/2 cup powdered sugar
1 pound strawberries, hulled
-Crush the wafers into fine crumbs. Mix crumbs, butter, and oil together.
-Pack the crumbs on sides and bottom of a 9 inch pie plate
-Chill at least 20 minutes
-Bake crust at 325 degrees F for 15-18 minutes. Cool Completely
-Beat cream cheese with electric mixer until smooth. Add powdered sugar at low speed and mix well.
-Puree one-quarter of strawberries. Fold into cream cheese mixture. Pour filling into crust.
-Freeze pie until just firm, 1-2 hours
-Take rest of strawberries and toss with a bit of sugar (optional). Serve this topping over the pie.
So...with that being said...I didn't follow the recipe. LOL! I chopped up about 3/4 of the strawberries and put them into the cream cheese mixture. I like all the red studded in the pink filling. And then I just put one big one on top!
I loved the intense strawberry flavor of the filling. It was so good. And we topped it with vanilla ice cream. It would be good with more strawberries, whipped cream, or ice cream!
And I am also in love with my new pie plate...I just love the color!!
I hope you are all having a good week!! Thanks for stopping by...