This pie was very good, but a bit runny. I would like to try it frozen next time. You decide which way you would like to make it!
serves 8 ( 5 points)
1 Pillsbury premade refrigerated pie crust
1 package ( 8 oz ) reduced fat cream cheese
2 T. sugar
6 oz. vanilla fat free yogurt
1/2 tsp. vanilla
1/4 tsp. almond extract
1 c. Cool Whip Free
4 c. fresh whole strawberries
2 T. semisweet chocolate chips
1/2 tsp. canola oil
Heat oven to 425. Unfold crust and press into a pie pan. Prick with a fork. Bake 10-15 minutes or until golden. Cool completely.
In a large bowl, beat cream cheese until fluffy. Add sugar until blended. Add yogurt, vanilla and almond extracts, beating until blended. Fold in Cool Whip. Spoon into cooled crust. Refrigerate at least 4 hours or freeze.
Right before serving, top pie with whole strawberries, pointed ends up.
In a small bowl, microwave chocolate chips with canola oil for 30-45 seconds, stirring until smooth. Drizzle over pie. Cut and serve.