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 photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
24hrs 30mins




  • 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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  1. 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.
  2. 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...


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