Italian Cream Pie with Strawberry Sauce

Published: April 5, 2006

A creamy filling is nestled in a tender crust and topped with a light strawberry sauce.

Prep Time: 50 Min

Start to Finish: 3 Hr 50 Min

Crust

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

1 cup skim (fat-free) 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 frozen (thawed) fat-free whipped topping

2 containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt

Strawberry Sauce

1/4 cup SPLENDA® Sugar Blend for Baking

1 tablespoon cornstarch

1 bag (10 oz) Cascadian Farm® organic frozen whole strawberries, thawed

1 tablespoon lemon juice

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.

12 servings

High Altitude (3500-6500 ft): No change.

1 Serving: Calories 210 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 140mg; Total Carbohydrate 29g (Dietary Fiber 0g; Sugars 17g); Protein 6g

% Daily Value: Total Fat 11% (Saturated Fat 17%); Cholesterol 4%; Sodium 6%; Total Carbohydrate 10% (Dietary Fiber 0%); Vitamin A 6%; Vitamin C 10%; Calcium 15%; Iron 0%

Exchanges: 1 Starch, 1 Other Carbohydrate, 1 1/2 Fat

Carbohydrate Choices: 2

SPLENDA is a registered trademark of McNeil Nutritionals, LLC.

®Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Bake-Off is a registered trademark of General Mills

Jean Gottfried

City: Upper Sandusky

State: OH