Italian Cream Pie With Strawberry Sauce

Total Time: 1 hr 1 min Preparation Time: 50 mins Cook Time: 11 mins

Ingredients

• Servings: 12
• 1 refrigerated pie crust, softened as directed on box (from 15-oz box)
• 1 cup skim milk
• 1 (1/4 ounce) package unflavored gelatin
• 1/4 cup splenda sugar blend for baking
• 1 1/2 cups part-skim ricotta cheese (12 oz)
• 1/2 teaspoon vanilla
• 1 cup frozen fat-free whipped topping, thawed
• 2 (6 ounce) containers yoplait light non-fat vanilla yogurt
• 1/4 cup splenda sugar blend for baking
• 1 tablespoon cornstarch
• 1 (10 ounce) bag frozen whole strawberries, thawed
• 1 tablespoon lemon juice

Recipe

• 1 heat oven to 450°f.
• 2 unroll pie crust and place in 8- or 9-inch spring form pan, pressing crust up side of pan to top edge.
• 3 prick bottom and side of crust with fork.
• 4 bake 9 to 11 minutes or until lightly browned.
• 5 cool completely, about 30 minutes.
• 6 in a 1-quart saucepan, place 1/2 cup of the milk.
• 7 sprinkle gelatin over milk; let stand 5 minutes to soften.
• 8 stir in remaining 1/2 cup milk and 1/4 cup splenda sugar blend for baking.
• 9 cook on low heat, stirring frequently, until gelatin is completely dissolved (do not boil).
• 10 pour milk mixture into blender.
• 11 add ricotta cheese and vanilla, cover and blend until pureed.
• 12 pour into large bowl and stir in whipped topping and yogurt.
• 13 remove side of pan, remove crust from pan and place crust on serving plate.
• 14 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.
• 15 fold waxed paper in half lengthwise then fold in half again.
• 16 wrap around outside of crust and staple collar together to secure around crust.
• 17 pour filling into cooled baked crust.
• 18 refrigerate until set, about 2 to 3 hours.
• 19 in 1 1/2-quart saucepan, mix 1/4 cup splenda sugar blend for baking and the cornstarch.
• 20 stir in thawed strawberries.
• 21 cook over medium heat, stirring constantly, until slightly thickened.
• 22 remove from heat.
• 23 stir in lemon juice.
• 24 refrigerate until serving time.
• 25 to serve, remove waxed paper collar.
• 26 cut into wedges and place on individual dessert plates.
• 27 top servings with strawberry sauce.
• 28 store dessert and sauce in refrigerator.