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2 hours
Prep: 20 minutes
Cook: 10 minutes
441 calories per serving view nutrition facts
1 pie
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| 1 | quart | yogurt | unflavoured |
| 1 | package | gelatin | unflavored |
| 2 | cups | cottage cheese (low-fat 1%) | |
| 1/2 | cup | sugar | |
| 1 1/2 | teaspoons | lime zest | grated |
| 2 | tablespoons | lime juice | |
| 2 | cups | strawberries | sliced |
| Graham crust | |||
| 1 1/3 | cups | graham cracker crumbs | |
| 3 | tablespoons | sugar | |
| 1/3 | cup | butter | melted |
Pour yogurt into a cloth-lined strainer set over a deep bowl.
Cover and chill at least 12 hours or up to next day.
In a 1 to 1 1/2 quart pan, combine gelatin and 1/4 cup water; soften 5 minutes.
Stir over low heat until gelatin dissolves.
In a blender or food processor, whirl drained yogurt, cottage cheese, sugar, peel, juice and gelatin mixture until smooth.
Pour into crust.
Cover and chill until firm, at least 4 hours or up to next day.
Top pie with berries.
For the crust, in a pie pan, mix graham cracker crumbs, sugar, and butter or margarine.
Press evenly over bottom and sides of pan. Bake in a 350 degrees F. oven 10 minutes. Cool.
| % Daily Value* | |
| Total Fat 18.0g | 27% |
| Saturated Fat 11.0g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 200mg | 8% |
| Total Carbohydrate 52.0g | 17% |
| Dietary Fiber 2.0g | 8% |
| Sugars 44.0g | |
| Protein 21.0g | 43% |
| Vitamin A | 11% | Vitamin C | 87% | |
| Calcium | 10% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Truly awesome. I made the dough myself using the bread dough dough cycle on the breadmaker. Also used some olive oil instead of 3/4 cup of butter to lighten things up. Next time I'll use canned parmesan instead of fresh shaved so it's more like bread crumbs. Incredible smell. Just toating it later for breakfast the next day made it worth it. Great breakfast/brunch bread.
A delightful gourmet recipe brought to you by Real Food Direct
