Filling and Topping
1/3 cup water
1 1/2 teaspoons unflavored gelatin
4 oz (half of 8-oz package) 1/3-less-fat cream cheese softened
3 containers (6 oz each) Fat Free strawberry yogurt
1 1/2 cups frozen (thawed) reduced-fat whipped topping
1 1/2 cups sliced fresh strawberries .
1 graham cracker crumb crust (6 oz).
In 1-quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping. Spoon into crust. Refrigerate until set, about 2 hours.
Before serving, garnish pie with additional whipped topping and sliced strawberries.
You can make this pie up to 24 hours ahead; cover and refrigerate.
You can trim the fat in this pie by using fat-free cream cheese and a reduced-fat graham cracker crust.
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