This luscious pie combines fresh strawberries over a cream cheese base covered by a strawberry rhubarb glaze.
Combine cream cheese, sugar,, milk, and vanilla, mixing at medium speed on electric mixer till well blended. Spread onto bottom of pastry shell.
Mash 1/2 cup strawberries. Arrange remaining strawberries cut in half length-wise over the cream cheese mixture. In a small saucepan, combine mashed strawberries, rhubarb, and water; bring to a boil. Reduce heat; simmer 2 minutes or until rhubarb is tender. Drain, reserving 1 cup juice. (If necessary add enough water to reserved juice to measure 1 cup). Combine sugar and cornstarch in saucepan; gradually add reserved juice. Bring to boil over medium heat, stirring constantly. Stir in rhubarb mixture. Add a few drops of red food coloring if desired. Cool slightly. Spoon over strawberries. Chill. Serve with whipped cream if desired.
Use ripe berries that are of similar size. Cut 2 cups of them in half, (the other 1/2 will be used for the glaze) then arrange over the cream cheese mixture. I drain the cooked raspberry rhubarb mixture into a measuring cup so I can see how much juice I have.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 51 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5205.1mg | 179 % | |
Potassium 210.5mg | 6 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 9.8g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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