Cheesecake Pie with Berries

recipe
This is a great dish for entertaining because it can be made ahead and topped with berries just prior to serving.

Yield:

9 servings (serving size: 1 wedge and about 1/4 cup strawberries)

Recipe from

Oxmoor House

Nutritional Information

Calories 316
Fat 21.3 g
Satfat 7.1 g
Monofat 7.7 g
Polyfat 3.8 g
Protein 3.6 g
Carbohydrate 26.8 g
Fiber 2.4 g
Cholesterol 28 mg
Iron 0.6 mg
Sodium 186 mg
Calcium 37 mg

Ingredients

1 1/2 cups pecan halves
1/4 teaspoon salt
5 tablespoons sugar, divided
3 tablespoons unsalted butter, melted
Cooking spray
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 (12-ounce) container frozen fat-free whipped topping, thawed
2 cups sliced strawberries

Preparation

1. Preheat oven to 350°.

2. Place pecans, salt, and 1 tablespoon sugar in a food processor; pulse 15 times or until mixture resembles coarse meal. Add butter; pulse 5 times or until combined. Pat mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.

3. Bake at 350° for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.

4. Beat cream cheese, remaining 1/4 cup sugar, and vanilla with a mixer at medium speed until smooth. Add lemon rind and lemon juice; beat well. Fold in one-fourth of whipped topping. Fold in remaining topping. Spoon filling into prepared crust. Cover with plastic wrap, and freeze 8 hours or until firm.

5. Let pie stand at room temperature 10 minutes before serving. Cut into wedges, and top with berries.

Note:

We opted to use 1/3-less-fat cream cheese over a fat-free variety because the extra fat made the texture smoother and creamier.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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