Double Strawberry Smoothie Pie
Double Strawberry Smoothie Pie might be just the side dish you are searching for. One portion of this dish contains around 5g of protein, 6g of fat, and a total of 182 calories. This recipe serves 8 and costs 82 cents per serving. This recipe from Blender Babes requires unsalted butter, cranberry juice, egg white, and whipped cream. This recipe is liked by 10 foodies and cooks. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 18%. Double Strawberry Pie, Strawberry Smoothie Ice-Cream Pie, and Happy Hour Smoothie: Strawberry Balsamic Smoothie with Rum are very similar to this recipe.
Servings: 8
Ingredients:
1 tablespoon canola oil
1 cup 100% cranberry strawberry or cranberry raspberry juice, divided
1 egg white, beaten
2 envelopes unflavored gelatin
1 1/4 cups graham cracker crumbs (about 12 squares)
1 tablespoon granulated sugar
3 tablespoons sugar, preferably raw
1 1/2 cups frozen strawberries, thawed
3/4 cup strawberry low-fat yogurt
1 tablespoon unsalted butter, melted
2 tablespoons ground flaxseed or wheat germ
Light whipped cream, optional
Equipment:
bowl
oven
sauce pan
whisk
Cooking instruction summary:
Preheat the oven to 350°F (176°C). For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil in a large bowl until well combined.Using the back of a large spoon or your fingers, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes (the color of the crust won’t change). Cool before filling.Meanwhile, in your Blendtec or Vitamix, blend together on speed 10 the strawberries and ½ cup of the juice until smooth. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubblesPlace the remaining ½ cup juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute. Add the hot juice mixture and stir, or gently whisk, until the gelatin completely dissolves, about 5 minutes. Stir in the yogurt and sugar.Pour the mixture into the prepared pie crust. Refrigerate until firm, about 3 hours. Serve with light whipped cream as desired.
Step by step:
1. Preheat the oven to 350°F (176°C). For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil in a large bowl until well combined.Using the back of a large spoon or your fingers, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate.
2. Bake about 8 minutes (the color of the crust won’t change). Cool before filling.Meanwhile, in your Blendtec or Vitamix, blend together on speed 10 the strawberries and ½ cup of the juice until smooth.
3. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubbles
4. Place the remaining ½ cup juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute.
5. Add the hot juice mixture and stir, or gently whisk, until the gelatin completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
6. Pour the mixture into the prepared pie crust. Refrigerate until firm, about 3 hours.
7. Serve with light whipped cream as desired.
Nutrition Information:
covered percent of daily need
