Fresh Strawberry-Peach Cream Pie

Fresh Strawberry-Peach Cream Pie

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From: Diabetic Living Magazine

Don't miss this mouthwatering dessert. It's made with a graham cracker crust, filled with a blend of reduced-fat Neufchatel and marshmallow creme and topped with fresh strawberries and peaches.

Ingredients 10 servings

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Original recipe yields 10 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup finely crushed graham crackers (16 squares)
  • 2 tablespoons packed brown sugar (see Tip)
  • 3 tablespoons butter, melted
  • 1 envelope unflavored gelatin
  • ¾ cup fat-free milk
  • 4 ounces reduced-fat cream cheese (Neufchatel), softened
  • 1 cup marshmallow creme
  • ½ teaspoon vanilla
  • 1 to 1½ cups sliced fresh strawberries
  • 1 to 1½ cups sliced fresh peaches

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Lightly coat a 10-inch springform pan with cooking spray. In a bowl stir together crackers and brown sugar. Stir in melted butter until well combined. Press evenly onto bottom of the prepared pan. Bake 5 to 6 minutes or until edges are light brown. Cool on a wire rack.
  2. In a small saucepan sprinkle gelatin over milk. Let stand 5 minutes. Cook and stir over medium heat until gelatin is dissolved. Let cool 10 minutes.
  3. In a large bowl beat cream cheese with a mixer on medium speed until smooth. Beat in marshmallow creme and vanilla. Gradually beat in cooled milk mixture until smooth.
  4. Pour cream cheese mixture into the cooled crust; cover. Chill up to 8 hours or until set. Top with strawberries and peaches just before serving.
  • Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 171 calories; 7 g fat(4 g sat); 1 g fiber; 24 g carbohydrates; 3 g protein; 23 mcg folate; 18 mg cholesterol; 15 g sugars; 291 IU vitamin A; 9 mg vitamin C; 51 mg calcium; 1 mg iron; 126 mg sodium; 121 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 other carbohydrate, ½ starch

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