Sugar Free Reduced Fat Strawberry Cream Pie
Indulge guilt-free with this Sugar-Free Reduced-Fat Strawberry Cream Pie, a luscious dessert that combines creamy textures with the sweet, tangy brightness of fresh strawberries. Built on a light graham cracker crust, this no-bake treat features a velvety filling made with reduced-fat cream cheese, sugar-free pudding, and a hint of vanilla, all topped with juicy sliced strawberries for a burst of natural flavor. Sweetened with your favorite sugar substitute and made with wholesome, reduced-fat ingredients, it’s an excellent choice for those looking to enjoy dessert while maintaining a low-sugar and low-fat lifestyle. Perfect for summer gatherings or any occasion, this easy-to-make pie sets beautifully in the fridge and is ready to impress in just under 20 minutes of prep time. Serve it chilled for a refreshing, crowd-pleasing finale to any meal!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 1.25 cups Unsweetened almond milk (or any reduced-fat milk)
- 1 box (1 oz or 28g) Sugar-free instant vanilla pudding mix
- 8 oz Reduced-fat cream cheese
- 1 cup Sugar-free whipped topping
- 1.5 cups Fresh strawberries, sliced
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar substitute
- 1 teaspoon Vanilla extract
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar substitute. Mix until the crumbs are moistened and press the mixture firmly into a 9-inch pie pan to form the crust. Chill in the refrigerator while preparing the filling.
In another medium bowl, beat the reduced-fat cream cheese until smooth using a hand mixer. Add the vanilla extract and blend until combined.
In a separate bowl, whisk together the almond milk and sugar-free instant vanilla pudding mix for 2 minutes or until thickened. Let it sit for 1-2 minutes.
Gradually fold the pudding mixture into the beaten cream cheese until well combined. Gently fold in the sugar-free whipped topping to create a fluffy texture.
Remove the crust from the refrigerator and evenly spread the cream filling over the graham cracker base.
Top the cream filling with the sliced fresh strawberries, arranging them in a decorative pattern if desired.
Chill the pie in the refrigerator for at least 4 hours, or until fully set, before slicing and serving.
Serve cold and enjoy your sugar-free reduced-fat strawberry cream pie!
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 24.7 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 384 mg | 30% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
