1 prepared whole-wheat graham cracker pie crust
4 ounces reduced-fat cream cheese
1/4 cup reduced-fat sour cream
2 tablespoons extra-fine sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1 pound strawberries
1/2 cup strawberry fruit spread
1 teaspoon lemon juice (optional)
Heat oven to 350 F.
Place crust on baking sheet and bake 8 minutes, or
until golden and fragrant. Transfer to wire rack and
Place cream cheese, sour cream, sugar, lemon
zest and vanilla in small bowl. Using hand mixer on
medium speed or wooden spoon, blend until com bined
and smooth. Spread cheese mixture evenly over
bottom of pie crust. Refrigerate until set, 1-2 hours.
Before serving, cut off tops of strawberries. Halve
largest ones and place in bowl. Cut remaining berries
lengthwise in quarters and place in another bowl.
Melt fruit spread in bowl in microwave or in small
saucepan over medium heat, stirring often. Mix in
lemon juice, if using, and divide hot fruit spread
between two bowls of berries. Using fork, toss until
fruit is coated.
Spoon quartered fruit into center of pie, turning
most pieces cut-side down. Arrange larger halves in
circle around edge of pie with flat side facing rim
of crust and pointing toward center of pie. Fill open
spaces with any remaining fruit spread.
Serve pie within 1 hour.