Ingredients:

1/2 Cup (4 ounces) light cream cheese, softened

3 Tablespoons sugar

1 reduced-fat graham cracker pie crust (6 ounces)

1/3 Cup Seedless Strawberry fruit spread

3 Cups (whole) fresh strawberries, hulled and vertically sliced to 1/4 inch-thickness

 

Beat cream cheese and sugar in mixing bowl until smooth. Spread gently on bottom of crust. Whisk fruit spread in small bowl until smooth. Use back of a spoon to moisten area between crust and filling with fruit spread. Toss remaining fruit spread with berries. Arrange berries on top of crust. Refrigerate 1 hour or until chilled.

 

Makes 8 servings.

 

 

Recipe from Diabetic Cooking July/August 2011