- 8 oz. low-fat or fat-free cream cheese, softened
- 3 tbsp stevia or monk fruit sweetener
- 1 cup plain low-fat Greek yogurt
- 2 tsp pure vanilla extract
- 8 oz. prepared whipped topping, thawed
- 1 prepared whole-grain graham cracker crust (6 oz.)
- 1 lb. fresh strawberries, hulled and halved lengthwise
Directions:
1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the natural sweetener. Beat in the yogurt and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.
1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the natural sweetener. Beat in the yogurt and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.
2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
