Tuesday, April 13, 2010

Double Strawberry Smoothie Pie

Makes 8 Servings

Pie Crust:1 ¼ cups Graham Cracker crumbs (or enough crushed Graham crackers to equal 1 ¼ cups)
2 tablespoons ground flaxseed
1 tablespoon granulated sugar
1 egg white, beaten
1 tablespoon butter, melted
1 tablespoon canola oil

Pie Filling:
1 ½ cups frozen strawberries, thawed
1 cup cranberry strawberry juice, divided
2 envelopes unflavored gelatine
3/4 cup strawberry lowfat yogurt
3 tablespoons granulated sugar

Preheat the oven to 350°F. In a large bowl, stir together the Graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil until well combined.
Using the back of a large spoon, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 6 to 8 minutes. 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 gelatine over the juice and let stand 1 minute. Add the hot juice mixture and stir or gently whisk until the gelatine completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
Pour the mixture into the pie plate. Refrigerate until firm, about 3 hours. Serve with whipped cream as desired.

Nutrition Information per Serving: 180 calories, 6g fat (1.5g saturated, 0.5g omega-3), 130mg sodium, 28g carbohydrate, 1g fiber, 4g protein, 20% vitamin C

Double Strawberry Smoothie Pie

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