Recipe of the Day: Lighter strawberry pie has a cream cheese filling

STRAWBERRY CREAM CHEESE PIE

Pastry for a single-crust pie (9 inches)

1 package (8 ounces) reduced-fat cream cheese

1/2 cup egg substitute

3 tablespoons honey

1 teaspoon vanilla extract

TOPPING:

3 1/2 cups sliced fresh strawberries

1 tablespoon cornstarch

1/2 cup cold water

1/2 cup reduced-sugar strawberry preserves

Fat-free whipped topping, optional

Preheat oven to 350 degrees. Roll out pastry to fit a 9-inch pie plate; transfer pastry to plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Bake 13-15 minutes, or until lightly browned.

Meanwhile, in a large bowl, beat the cream cheese, egg substitute, honey and vanilla until smooth. Pour into baked crust. Bake 15-18 minutes longer, or until center is almost set. Cool completely on a wire rack.

Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. Garnish with whipped topping if desired.

Yield: 8 servings, each slice (calculated without whipped topping) with 268 calories, 12 grams fat, 21 mg cholesterol, 119 mg sodium, 34 grams carbohydrates, 2 grams fiber, 5 grams protein.

Taste of Home April/May 2003