5 PointsPlus
Ingredients
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
Directions:
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.