Louisiana strawberries are in season now, these glorious spring berries are the focus of this healthy recipe. This is one of my family’s favorite, and when the berries are read to pick that is where you can find me early in the morning. It is well worth it, seeing the family enjoying this fresh strawberry pie.
25 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
3 ounces bittersweet chocolate, finely chopped
2 teaspoons canola oil
6 ounces 1/3-less-fat cream cheese, softened
1/3 cup powdered sugar
3/4 teaspoon vanilla extract
2 cups frozen fat-free whipped topping, thawed
2 tablespoons seedless strawberry fruit spread
1 tablespoon Chambord (raspberry-flavored liqueur)
1/2 teaspoon fresh lemon juice
1 pound small strawberries, hulled and cut in half
1. 1. Place chocolate wafers in a food processor, and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds. Add melted chocolate and oil to processor; process until well combined. Gently press the mixture into bottom and up sides of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in freezer 15 minutes or until set.
2. 2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 10 seconds or until softened. Add Chambord and juice; stir with a whisk until smooth. Add berry halves; toss to combine. Arrange berry halves over pie. Chill for 30 minutes before serving.
Yield: Serves 8 (serving size: 1 wedge)
Total: 1 Hour, 15 Minutes