Double Strawberry Smoothie Pie
Makes 8 Servings
Ingredients
Pie Crust:
- 1¼ cups graham cracker crumbs (about 12 squares)
- 2 tablespoons ground flaxseed or wheat germ
- 1 tablespoon granulated sugar
- 1 egg white, beaten
- 1 tablespoon unsalted butter, melted
- 1 tablespoon canola oil
Pie Filling:
- 1½ cups frozen strawberries, thawed
- 1 cup 100% cranberry strawberry or cranberry raspberry juice, divided
- 2 envelopes unflavored gelatin
- 3/4 cup strawberry low-fat yogurt
- 3 tablespoons granulated sugar
- Light whipped cream, optional
Directions
- Preheat the oven to 350°F. For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil in a large bowl until well combined.
- Using the back of a large spoon or your fingers, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes (the color of the crust won’t change). Cool before filling.
- Meanwhile, in a blender, blend together the strawberries and ½ cup of the juice until smooth. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubbles
- Place the remaining ½ cup juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute. Add the hot juice mixture and stir, or gently whisk, until the gelatin completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
- Pour the mixture into the prepared pie crust. Refrigerate until firm, about 3 hours. Serve with light whipped cream as desired.
Nutrition Information per Serving (1 slice): 180 calories, 6g fat (1.5g saturated, 0.5g omega-3), 130mg sodium, 29g carbohydrate, 1g fiber, 4g protein, 20% vitamin C
This is a No Whine with Dinner recipe!