This refreshing dessert packs 36 mg of vitamin C per serving. For more nutritious and delicious recipes, check out The Saturday Evening Post’s Antioxidant Cookbook.
Frozen Strawberry Pie
Makes 8 servings
- 2 cups strawberries, pureed
- 1 (8-ounce) package sugar-free vanilla pudding mix
- 2 cups low-fat plain yogurt
- 2 tablespoons butter or margarine
- 2 cups granola
Combine strawberries and pudding mix in 1-quart microwaveable container. Microwave on High until mixture thickens and boils, 5-6 minutes. Stir in yogurt.
In 9-inch pie dish, microwave butter on High until melted. Crush granola very fine, using food processor or blender. Stir into melted butter and press crumbs over bottom and sides of pie plate. Microwave on High until lightly toasted, 1-2 minutes. Pour strawberry mixture into pie shell and freeze until firm, about 4 hours. Let pie sit at room temperature about 30 minutes before serving. Garnish each serving with fresh strawberries.
Conventional oven: Preheat oven to 350 F. Cook strawberries and pudding mix in medium saucepan over low heat. Bring to boil 1 minute to thicken; stir constantly. Melt margarine in small saucepan and add granola crumbs. Press into pie plate and bake for 5 to 10 minutes. Continue as directed in microwave recipe.
Nutrition FactsPer serving:
Fat: 7.8 g
Cholesterol: 3 mg
Sodium: 294 mg
Carbohydrate: 33.2 g
Protein: 5.5 g