Healthified Strawberries and Cream Pie

 

1 1/3

cups Gold Medal® all-purpose flour

1/4

teaspoon salt

1/4

cup canola oil

3

to 4 tablespoons cold water

1

package (8 oz) fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened

2

tablespoons sugar

1

container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt

1/2

teaspoon vanilla

1/4

teaspoon almond extract

1

cup frozen (thawed) fat-free whipped topping

4

cups fresh whole strawberries

2

tablespoons semisweet chocolate chips

1/2

teaspoon canola oil

• 1 Heat oven to 425°F. In medium bowl, mix flour, salt and 1/4 cup oil with fork until mixture is consistency of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together.
• 2 Gather dough into a ball; flatten to 4-inch round. Place between sheets of waxed paper. With rolling pin, roll dough into 12-inch round. Remove top sheet of waxed paper. Carefully transfer dough round to 9-inch glass pie plate; remove waxed paper. Gently press in bottom and up side of plate, being careful not to stretch dough.
• 3 Fold and roll edge under, even with plate; flute edge. Prick bottom and side of dough thoroughly with fork. Bake 15 to 18 minutes or until light golden brown. Cool completely, about 30 minutes.
• 4 In large bowl, beat cream cheese with electric mixer on high speed 30 to 60 seconds or until fluffy. Beat in sugar until blended. Add yogurt, vanilla and almond extract; beat on low speed 30 to 60 seconds until well blended and smooth. Fold in whipped topping just until blended. Spoon into cooled crust; spread gently to edge. Refrigerate at least 4 hours or until chilled.
• 5 Cut pie into 8 servings. Top each serving with strawberries, pointed ends up. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil on High 30 to 45 seconds or until chips can be stirred smooth. Drizzle chocolate over strawberries. Store pie in refrigerator.