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Fresh Strawberry Cream Pie

Fresh Strawberry Cream Pie

"Need a show stopping dessert - this is it. A slightly sweet cream cheese mixture is layered with sliced fresh strawberries, and then topped with whole glazed berries. And the dessert has only 9 grams of fat per serving!"
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servings 271 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Remove stems from several strawberries and slice to make 1 cup. Toss with 1 tablespoon Equal(r) Spoonful*. Set aside.
  2. Beat cream cheese, yogurt, 6 tablespoons Equal(r) Spoonful** and 1-1/2 tablespoons lemon juice until smooth and fluffy. Spread half of cream cheese mixture over bottom of baked pie crust. Top with sliced strawberries. Cover with remaining cream cheese mixture.
  3. Remove stems from all but 1 large strawberry. Cut berries lengthwise in half. Place, cut side down, over cream cheese mixture, around outer edge of pie crust, with pointed end of berry facing center of pie. Make several thin slits in last whole berry starting near top and going to pointed end. Press gently with fingers to form a "fan". Place in center of pie. if not using Glaze, refrigerate pie at least 4 hours before serving.
  4. For Glaze, combine apple juice, 1 tablespoon lemon juice and cornstarch in small saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 3 tablespoons Equal(r), almond extract and red food color. Spoon over strawberries and top of pie. Refrigerate at least 4 hours before serving.


  • * May substitute 1-1/2 packets Equal(r) sweetener
  • ** May substitute 9 packets Equal(r) sweetener
  • *** May substitute 4-1/2 packets Equal(r) sweetener

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Read all reviews 4
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Very good - especially with a graham crumb crust. Looks impressive and tastes light.

I was very happy with the taste, but it didn't set up as nicely as I would have liked. It was a little too loose. Next time I will puree the strawberry layer as well.

This was a delicious and easy to make pie. Everyone thought it was terrific and very flavorful and light. I'd recommend making the glaze as well, it added a lot of fruity flavor and was a nice...

Delicious! I didn't have vanilla yogurt on hand though, so I substituted lemon yogurt, and then cut back the lemon juice to 1/2 teaspoon. I also used a graham cracker crust instead, purely as ...

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