Sarah’s Summer Recipes
Berry Yogurt Cream Pie
8 oz low fat cream cheese
1 cup of fat free strawberry yogurt
1 Tbsp honey
1 tsp vanilla extract
¼ oz of unsweetened gelatin
¾ cup water
1 cup of strawberries
½ cup of blueberries
6 oz pie crust (I like graham cracker)
In a large bowl, beat cream cheese until smooth. Stir in yogurt, honey and vanilla.
In a small saucepan, sprinkle gelatin over 1/4 cup of water; let stand for 1 minute. Stir over low heat to dissolve gelatin.
Stir gelatin mixture and remaining 1/2 cup of water into cheese mixture. Fold in 1/2 cup of sliced strawberries. Fill crust with cheese mixture. Cover with foil and refrigerate overnight.
To serve, top pie with remaining strawberries and blueberries and cut into 8 slices.
White Salsa Dip
1 cup of fat free mayonnaise
1 cup of fat free sour cream
Juice of 3 limes
1 ½ cups of finely chopped cilantro
1 (6-ounce) can of pitted black olives, drained and chopped
1 ½ cups of finely chopped green onions
In a medium bowl, combine mayonnaise and sour cream. Add lime juice, cilantro, black olives and green onions. Taste and adjust seasoning if desired. Chill until serving. Serve with Baked Scoop Chips
Makes 4-5 cups
