When I think summer I think light food fare. I also think of fresh fruit and light desserts. When you can combine fresh fruit and a dessert into one low fat option you just touched Heaven. I will admit I am not a huge fan of fruit pies but this recipe is versatile and it contains cream cheese. Mind you, low fat cream cheese. Feel free to substitute with fat free cream cheese if you prefer. Low fat, fat free, as long as it is cream cheese it has to make a good dessert. Besides, I am a firm believer that one needs an arsenal of recipes to chose from that are low in fat and healthy to prevent reverting back to a poor eating style.
The Low Fat Summer Fruit Pie recipe was given to me by a friend who is known for making great desserts.
Low Fat Summer Fruit Pie
This is a fun fruity pie filled with strawberries and kiwi. However, you can use whatever fruit is in season or your favorite fruit to give it your personal touch.
Ingredients:
1 1/2 cups sliced strawberries
1 cup of sliced kiwi fruit
1 teaspoon of lemon juice
8 ounces reduced fat cream cheese, softened to room temperture
1/4 cup sugar or equal sugar substitute
1/4 teaspoon vanilla (or almond) extract
1 cup reduced fat whipped topping (cool whip is my brand)
1 reduced fat graham cracker pie crust, ready to use (you can also use chocolate cookie crust)
Assembling the Pie:
Layer 3/4 cup strawberries on bottom of crust.
Mix cream cheese, sugar, lemon juice and vanillia (or almond) extract together.
Add whipped topping 1 tablespoon at a time to the cream cheese mixture, using an electric mixer or stirring by hand.
Spoon one light layer of filling over berries, in case the strawberries bleed then apply 3/4 cup of Kiwi fruit spreading evenly.
Add the rest of the whipped product.
Chill at least 6 hours.
Top with remaining strawberries and kiwi to serve. Add some blue berries to break up the color as an added look.
Makes 6 Slices