Hint: Search for a Category like "Drinks" or product, like "Stevia"

Italian Cream Pie with Strawberry Sauce

Name: Italian Cream Pie with Strawberry Sauce
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Pies
Ingredients: For the pie:; 1 refrigerated pie crust, softened according to package directions; 1 cup fat free skim milk, divided use; 1 (1-ounce) package unflavored gelatin; ¼ cup Splenda® Sugar Blend; 1 cup part-skim ricotta cheese; ½ teaspoon vanilla extract; 1 cup reduced fat frozen whipped topping, thawed; 2 (6-ounce) containers nonfat vanilla yogurt; For the strawberry sauce:; ¼ cup Splenda® Sugar Blend; 1 tablespoon cornstarch; 1 (10-ounce) package frozen strawberries, thawed; 1 tablespoon fresh lemon juice

Makes 12 slices Calories 190 Prep Time 20 minutes Total Time 4 hours, 20 minutes Made with Splenda® Sugar Blend

Ingredients

For the pie:

1 refrigerated pie crust, softened according to package directions

1 cup fat free skim milk, divided use

1 (1-ounce) package unflavored gelatin

¼ cup Splenda® Sugar Blend

1 cup part-skim ricotta cheese

½ teaspoon vanilla extract

1 cup reduced fat frozen whipped topping, thawed

2 (6-ounce) containers nonfat vanilla yogurt

For the strawberry sauce:

¼ cup Splenda® Sugar Blend

1 tablespoon cornstarch

1 (10-ounce) package frozen strawberries, thawed

1 tablespoon fresh lemon juice

Nutrition Info Per Serving

Serving Size: 1 slice (1/12 pie), 3 tablespoons strawberry sauce

Calories	190
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	10mg
Sodium	135mg
Total Carbs	29g
Dietary Fiber	1g
Sugars	13g
Added Sugars	8g
Protein	6g

Instructions

To make the pie:

Preheat oven to 450°F. Fit crust into an 8” or 9” springform pan, pressing crust up side of pan to top edge. Prick bottom and side of crust with fork.
Bake for 9–11 minutes or until lightly browned. Cool completely on a wire rack.
Pour ½ cup milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup milk and Splenda Sugar Blend. Cook over low heat, stirring until gelatin dissolves.
Transfer mixture to a blender. Add ricotta and vanilla extract and process until smooth. Transfer to a bowl and add whipped topping and yogurt, folding until thoroughly combined.
Pour filling into crust. Refrigerate until set, about 4 hours.
Release the ring from the springform pan; slice pie and serve with strawberry sauce.

To make the strawberry sauce:

In a saucepan, whisk together Splenda Sugar Blend and cornstarch.
Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute more, stirring constantly.
Remove from heat; stir in lemon juice. Transfer to a bowl, cover, and chill.