–Cynthia Dobson, Cumming, GA   Frozen Strawberry Pie   Loaded with sweet berries, this luscious pie doesn’t need full-fat cream cheese to taste delicious. The buttery cookie-crumb crust saves calories over regular pastry. You can make and freeze the pie up to 2 weeks ahead. Just defrost at room temp for 35 minutes before serving.   WORK TIME: 20 MINUTES / TOTAL TIME: 50 MINUTES + CHILLING TIMES / SERVINGS: 8   CRUST: 6 1/2 oz vanilla wafers (about 3 c) 2 Tbsp butter, melted 2 Tbsp canola oil   FILLING AND TOPPING: 8 oz reduced-fat cream cheese (Neufchatel), at room temperature 1/2 c confectioners’ sugar 1 lb strawberries, hulled 1 Tbsp granulated sugar

  1. MAKE crust: crush wafers to fine crumbs in food processor. mix crumbs, butter, and oil together until combined.  
  2. PACK crumbs on sides and bottom of 9" pie plate. chill crust at least 20 minutes or up to a week.  
  3. HEAT oven to 325°F. bake crust until golden, 15 to 18 minutes. cool completely.  
  4. PREPARE filling: beat cream cheese with electric mixer on medium speed until smooth. add confectioners’ sugar at low speed. beat thoroughly at medium speed to combine.  
  5. PUREE one-quarter of the strawberries in food processor. Fold puree (about 1/3 cup) into filling, saving any extra puree for topping. Pour filling into crust (will not reach top).  
  6. FREEZE pie until just firm, about 1 1/2 hours.  
  7. MAKE topping: Quarter or halve remaining berries. toss with granulated sugar in medium bowl. Let stand at least 5 minutes. Serve topping over slices of pie.   NUTRITION (per serving) 283 cal, 4 g pro, 31 g carb, 2 g fiber, 17 g fat, 7 g sat fat, 206 mg sodium   “The pie wasn’t as heavy, but it certainly didn’t taste like i’d used reduced-fat cream cheese. The crust was yummy, and i couldn’t get enough of the strawberries. i can’t wait to make this recipe again!” –Cynthia   OUR SOLUTION HAS: 36% fewer calories 65% less sat fat than the original recipe   THE BERRY BEST  Give berries a sniff before buying–ripe ones are fragrant