Double Strawberry Smoothie Pie

  • Yield: 8 servings


1 1/4cups graham cracker crumbs (about 12 squares)
2tablespoons ground flaxseed or wheat germ
1tablespoon granulated sugar
1-- egg white, slightly beaten
1tablespoon unsalted butter, melted
1tablespoon canola oil
1 1/2cups frozen strawberries, thawed
1cup 100% cranberry strawberry, or cranberry raspberry juice, divided
2envelopes unflavored gelatin
3/4cup low-fat strawberry yogurt
3tablespoons granulated sugar
-- Light whipped cream, optional


  1. Preheat oven to 350F.  For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and oil in a large bowl until well combined.
  2. Using the back of a large spoon, 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.
  3. Meanwhile, in a blender, blend together the strawberries and 1/2 cup of the juice until smooth.  Pour into a small saucepan and bring to a boil.  Stir occasionally to break up any frothy bubbles.
  4. Place the remaining 1/2 cup juice in a large bowl.  Sprinkle the gelatin over the juice and let it 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.
  5. Pour the mixture into the prepared pie crust.  Carefully transfer to the refrigerator, and chill, uncovered, until firm, about 3 hours.  Serve with light whipped cream as desired.

Recipe reprinted with permission from Liz Weiss and Janice Bissex’s No Whine with Dinner (Melrose, Mass.: M3 Press, 2011). 

Nutritional Info *per serving

  • Calories 180
  • Fat 6g
  • Saturated Fat 1.5g
  • Sodium 130mg
  • Carbohydrate 29g
  • Fiber 1g
  • Protein 4g