>From the Pillsbury website...


Italian Cream Pie with Strawberry Sauce

Prep Time:
50 Min Total Time:
3 Hr 50 Min Makes:
12 servings

1          Pillsbury® refrigerated pie crust (from 15-oz box), softened as 
directed on box

1cup skim (fat-free) milk
1package unflavored gelatin
1/4cup SPLENDA® Sugar Blend for Baking
1 1/2cups part-skim ricotta cheese (12 oz)
1/2teaspoon vanilla
1cup frozen (thawed) fat-free whipped topping
2containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt

Strawberry Sauce
1/4cup SPLENDA® Sugar Blend for Baking
1tablespoon cornstarch
1bag (10 oz) Cascadian Farm® frozen organic strawberries, thawed
1tablespoon lemon juice

Heat oven to 450°F. Unroll pie crust; place in 8- or 9-inch springform pan, 
pressing crust up side of pan to top edge. (Do not overwork or let crust get 
too warm.) Prick bottom and side of crust with fork. Bake 9 to 11 minutes or 
until lightly browned. Cool completely, about 30 minutes..

Meanwhile, in 1-quart saucepan, place 1/2 cup of the milk. Sprinkle gelatin 
over milk; let stand 5 minutes to soften. Stir in remaining 1/2 cup milk and 
1/4 cup SPLENDA. Cook on low heat, stirring frequently, until gelatin is 
completely dissolved (do not boil). Pour milk mixture into blender. Add ricotta 
cheese and vanilla; cover and blend until pureed. Pour into large bowl; stir in 
whipped topping and yogurt.

Remove side of pan; remove crust from pan and place crust on serving plate. To 
create collar for crust, wrap piece of string around outside of crust to 
measure; cut sheet of waxed paper length of string plus 3 inches. Fold waxed 
paper in half lengthwise; fold in half again. Wrap around outside of crust; 
staple collar together to secure around crust. Pour filling into cooled baked 
crust. Refrigerate until set, about 2 to 3 hours.

In 1 1/2-quart saucepan, mix 1/4 cup SPLENDA and the cornstarch. Stir in thawed 
strawberries. Cook over medium heat, stirring constantly, until slightly 
thickened. Remove from heat. Stir in lemon juice. Refrigerate until serving 

To serve, remove waxed paper collar. Cut into wedges; place on individual 
dessert plates. Top servings with strawberry sauce. Store dessert and sauce in 

~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
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