This post for Strawberry Cheesecake Pie is sponsored by Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
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I am so happy Georgia is right next to Florida. As that means we get fresh Florida strawberries from November until April. In fact if you happen to live in Florida, you can pick them yourselves. Start here to find placed to pick and tips for a great picking experience. Luckily, my grocery stores are full of Florida strawberries at a fantastic price. During my last shopping trip I picked up three pints of Florida strawberries with the intent of making jam. I have been wanting to try to make jam for years, but the thought of canning sent me into a tizzy, not to mention the thought of using pectin.
While I realize this is an unnatural fear, it was enough to stop me from trying it. Then I saw a lot of recipes for using chia seeds instead of pectin to make the jam. Given my past experience with chia seeds, I felt confident I could make this work. As with most recipes that I fear, I found that strawberry jam was absurdly easy to make. What was all the fuss about? Fear conquered! Now about canning, that is easy too. Make sure you have the correct jars and they are sterilized. Spoon in your hot jam leaving 1/4 inch space at top. Then seal them tightly with the lid. Place in boiling water for 10 minutes. Let cool. It really is that easy.
Now that you have made Strawberry Chia Seed Jam, what do you do with it? Sure you can slather it on some toast, but even better is the idea of making a low calorie Strawberry Cheesecake Icebox Pie. Oh yeah! To begin with, this is a no bake pie. A round of applause please. Second this pie is loaded with strawberries. It includes both fresh strawberries and the strawberry jam. Finally, it is lip smacking delicious.
After the pie is put together, pop it in the freezer for about 2 hours. You just want it to solidify, not to freeze as hard as a rock. If you happen to freeze longer, let it defrost slightly in the refrigerator for 30 minutes or so. You should be able to cut the pie, but still have the filling be solid. If you cannot cut the pie, it is still too frozen. Try to be patient a little longer before enjoying every single morsel of this strawberry cheesecake icebox pie.
Now is the perfect time to stock on up Florida strawberries and preserve them for use throughout the year. This way you will be all set to make this strawberry cheesecake pie again for Mother’s Day, Father’s Day, Memorial Day, any holiday really. Be sure to follow Florida Strawberries for the latest news and tips through Facebook, Google Plus, Instagram, Pinterest, Twitter and YouTube.
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Strawberry Cheesecake Pie
- 1 reduced fat graham cracker crust
- 1 cup sliced Florida strawberries
- ¼ cup agave
- 1 ½ cups strawberry chia seed jam divided
- 4 oz Greek yogurt cream cheese softened
- ½ tsp vanilla extract
- 1 cup coconut whipped topping thawed
In a medium bowl, mix together sliced strawberries, agave and half of strawberry jam.
In a food processor, whip together cream cheese and vanilla extract until smooth.
Add remaining half of strawberry jam and process until combined
Stir into strawberry mixture.
Fold in whipped topping.
Pour into the pie crust and freeze for 2 hours.
If you are freezing for longer than 2 hours, place pie in the refrigerator for 30 minutes to 1 hour before serving. Do not let it defrost all the way.
I calculated 9 Weight Watcher Smartpoints.
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Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.