Double Strawberry Smoothie Pie
Makes 8 Servings
Ingredients
Pie Crust:
- 1 ¼ cups Graham Cracker crumbs (or enough crushed Graham crackers to equal 1 ¼ cups)
- 2 tablespoons ground flaxseed
- 1 tablespoon granulated sugar
- 1 egg white, beaten
- 1 tablespoon butter, melted
- 1 tablespoon canola oil
Pie Filling:
- 1 ½ cups frozen strawberries, thawed
- 1 cup cranberry strawberry juice, divided
- 2 envelopes unflavored gelatine
- 3/4 cup strawberry lowfat yogurt
- 3 tablespoons granulated sugar
Directions
- Preheat the oven to 350°F. In a large bowl, stir together the Graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil until well combined.
- Using the back of a large spoon, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 6 to 8 minutes. Cool before filling.
- Meanwhile, in a blender, blend together the strawberries and ½ cup of the juice until smooth. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubbles
- Place the remaining ½ cup juice in a large bowl. Sprinkle the gelatine over the juice and let stand 1 minute. Add the hot juice mixture and stir or gently whisk until the gelatine completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
- Pour the mixture into the pie plate. Refrigerate until firm, about 3 hours. Serve with whipped cream as desired.