2 pound(s) strawberries, hulled, sliced (save 3 small berries for garnish)
3/4 cup(s) sugar, granulated
1/2 cup(s) cranberry juice cocktail, or cranberry-strawberry juice
1/4 cup(s) cornstarch
6 oz reduced-fat graham cracker pie crust
1 cup(s) fat-free vanilla yogurt, Greek-style
1 tsp lemon zest, finely grated
Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan.
Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.
Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.
Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice).
To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 piece per serving.
This pie can be made ahead 1 day but top it with the yogurt mixture shortly before serving.If you cut this into 8 pieces, it is 7 PointsPlus values per slice.
All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.
My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.