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Strawberry Cream Pie
Source: Enlitened Kosher Cooking by Nechama Cohen

Incredibly tasty pie with fresh strawberries, sugar free jello, and a delicious pie crust.

Prep Time: 4 hours
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 114.4
Total Carbs 36.5 g
Dietary Fiber 0.4 g
Sugars 24.7 g
Total Fat 5.7 g
Saturated Fat 2.2 g
Unsaturated Fat 0.2 g
Potassium 68.7 mg
Protein 4.7 g
Sodium 131.2 mg
Dietary Exchanges
1 Fat , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F. With a mixer, beat the cheese and sour cream until light and fluffy. Gradually add the sugar substitute, egg yolks, vanilla extract and lemon rind. Beat on a medium setting until combined. Beat egg whites.
  2. Pour the batter in pie crust. Place the pan in a larger baking pan filled with 1 inch of water. Bake for 40-50 minutes. Remove from oven and cool.
  3. To prepare the topping, mix cooled tea with the sugar substitute, pudding, and vanilla until completely dissolved. Heat the mixture in a small saucepan over low heat. Add half the sliced fruit.
  4. In a separate bowl, mix the jello with a half cup of cooled tea and add to the mixture in the saucepan. Add the salt and lemon juice. Simmer until the fruit is soft and the mixture is thick. Remove from heat and cool. Lay out the remaining half of the sliced fruit on the cooled pie and spoon the topping over it, spreading with the back of a spoon to the edges.
  5. Refrigerate until the pie is set and chilled, at least 4 hours or overnight.
  6. Serve with light whipped cream if desired.

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