Strawberry Bavarian Pie

Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

This recipe comes from Not Just Cheesecake! a low-fat, low-cholesterol, low-calorie dessert cookbook. It is wonderful! This is made with yogurt cheese and produces a very creamy low-fat pie. The longer you strain the yogurt the more whey is released and the firmer the cheese. I have been making it for years and use my microwave graham cracker crust.

Ingredients Nutrition

Directions

  1. The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
  2. Discard whey and reserve the yogurt cheese for the pie.
  3. Wash strawberries, hull and slice.
  4. Sprinkle with sugar or a mixture of sugar and Splenda.
  5. Taste for sweetness and adjust sweetening as necessary for personal taste.
  6. Soften the gelatin in 1/4 cup of water for 5 minutes.
  7. Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
  8. Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
  9. Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
  10. Refrigerate until firm; at least 3 to 4 hours.
  11. Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.
Most Helpful

I agree this is so yummy!!!! Thank you paula for all of your help on this. I put a coffee filter in a goldmesh coffee filter and it worked! This is one of those deserts that they have already asked when I was going to make again.

BLUE ROSE October 17, 2005

Made this for the strawberry swap... was WAAYYYYY yummy. I shared with my sister and my daugter and her family and they all said 5 stars for sure. Thanks a lot Paula...

CoolMonday May 24, 2005