Italian Cream Pie with Strawberry Sauce

ohiocook

Dec 7

Here's another Dessert recipe, Italian Cream Pie with Strawberry Sauce. To make this recipe you'll be needing Pillsbury® Refrigerated Pie Crusts, Fat Free Milk, Unflavored Gelatin, Splenda® Sugar Blend, Part-Skim Ricotta Cheese, Vanilla Extract, Frozen Fat-Free Whipped Topping, Yoplait® Light Fat Free Very Vanilla Yogurt, ) package Cascadian Farm® Frozen Organic Strawberries, Fresh Lemon Juice, and more! The recipe is from the CooksRecipes website. At the Cooks site you'll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Italian Cream Pie with Strawberry Sauce
This deliciously light cheesecake can be whipped up in a matter of minutes. The most difficult part is waiting for it to chill! This recipe was the winner of the Splenda® Pure Magic Award at the 42nd Pillsbury® Bake-Off®.

Recipe Ingredients:
Crust:
1/2 (15-ounce) box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:
1 cup fat-free milk - divided use
1 (1 ounce) package unflavored gelatin
1/4 cup Splenda® Sugar Blend
1 cup part-skim ricotta cheese
1/2 teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
2 (6 ounce) containers Yoplait® Light Fat Free very vanilla yogurt

Strawberry Sauce:
1/4 cup Splenda® Sugar Blend
1 tablespoon cornstarch
1 (10-ounce) package Cascadian Farm® frozen organic strawberries, thawed
1 tablespoon fresh lemon juice

Cooking Directions:
1 - Preheat oven to 450°F (230°C).
2 - Fit crust into an 8 or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or allow crust to get too warm.) Prick bottom and side of crust with fork.
3 - Bake 9 to 11 minutes or until lightly browned. Cool completely on wire rack.
4 - To Make Filling: pour 1/2 cup of milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining 1/2 cup milk and Splenda® Sugar Blend. 5 - 5 - Cook over low heat, stirring until gelatin dissolves.
6 - Pour milk mixture into blender; add ricotta and vanilla and process until smooth. Transfer to a large bowl; stir in whipped topping and yogurt.
7 - Remove crust from pan; place on a serving plate. Cut a piece of waxed paper long enough to fit around crust with a 1-inch overlap; fold paper lengthwise into thirds. Wrap paper around outside edge of crust, allowing it to extend about 3 inches above top to form a collar; secure with string. Pour filling into crust. Refrigerate until set, about 4 hours. Serve with Strawberry Sauce.
8 - To Make Strawberry Sauce: combine Splenda® Sugar Blend and cornstarch in a medium saucepan. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat; stir in lemon juice. Cover and chill.
Makes 12 servings.