Strawberry Bavarian Pie
"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."
photo by PaulaG
- Ready In:
- 24hrs 30mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 907.18 g carton low-fat vanilla yogurt (without gelatin)
- 177.44 ml water, divided
- 29.58 ml unflavored gelatin
- 946.38 ml strawberries, sliced
- 59.14-118.29 ml sugar (Splenda works very well.)
- 9 inch graham cracker crust, cooked and cooled
directions
- The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
- Discard whey and reserve the yogurt cheese for the pie.
- Wash strawberries, hull and slice.
- Sprinkle with sugar or a mixture of sugar and Splenda.
- Taste for sweetness and adjust sweetening as necessary for personal taste.
- Soften the gelatin in 1/4 cup of water for 5 minutes.
- Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
- Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
- Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
- Refrigerate until firm; at least 3 to 4 hours.
- Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.
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Reviews
-
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. -
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...
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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