Strawberries and Cream Pie
Source Stealth Health
March 10, 2005
Makes 6 servings
Per Serving
Fat: 4.6 g
Protein: 13 g
Carbohydrates: 44 g
Ingredients
1/3 cup nonfat milk
2 packets gelatin
1 (16-ounce) container nonfat cottage cheese
1/3 cup sugar
4 ½ cups strawberries, washed and hulled, divided
1 ready-made low-fat graham cracker crust
1 tablespoon seedless strawberry jam
Instructions
Add the milk to a small saucepan. Sprinkle the gelatin over the milk and let stand 1 minute until the liquid is completely absorbed. (This mixture will liquefy once you begin cooking.) Cook and stir over medium heat until dissolved, 2 to 3 minutes; do not boil Set aside.
In a food processor or blender, combine the cottage cheese and sugar. Puree until smooth and creamy (resembling sour cream). Add 2 ½ cups strawberries to the food processor or blender and puree until smooth. Gradually mix in the gelatin mixture. Pour the strawberry cottage cheese mixture into the graham cracker crust. Cover and chill until slightly set, about 30 minutes.
Meanwhile, cut the remaining strawberries in half. Arrange the strawberries decoratively over the filled pie crust. Place the jam in a small microwavable cup and microwave about 15 seconds until melted. Glaze and chill until set, about 2 hours.
