Strawberries and Cream Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Inspired by recipes for cheesecake and cream pies, this heavenly whipped cream-cream cheese filling nestles beneath fresh strawberries and drizzled chocolate. If you wish, substitute raspberries or blueberries, or a combination.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts
- softened as directed on box
Instructions
- Heat oven to 450 °F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.
- In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.
- Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.
- In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.
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