This recipe comes from Not Just Cheesecake! a low-fat, low-cholesterol, low-calorie dessert cookbook. It is wonderful! This is made with yogurt cheese and produces a very creamy low-fat pie. The longer you strain the yogurt the more whey is released and the firmer the cheese. I have been making it for years and use my microwave graham cracker crust.

Ingredients

8 serv.

(32 ounce) carton low-fat vanilla yogurt (without gelatin)↗1
water, divided↗3⁄4 cup
unflavored gelatin↗2 tablespoons
strawberries, sliced↗2 pints
sugar (Splenda works very well.)↗1⁄4 - 1⁄2 cup
(9 inch) graham cracker crust, cooked and cooled↗1

Step-by-step instructions

1
The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
2
Discard whey and reserve the yogurt cheese for the pie.
3
Wash strawberries, hull and slice.
4
Sprinkle with sugar or a mixture of sugar and Splenda.
5
Taste for sweetness and adjust sweetening as necessary for personal taste.
6
Soften the gelatin in 1/4 cup of water for 5 minutes.
7
Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
8
Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
9
Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
10
Refrigerate until firm; at least 3 to 4 hours.
11
Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.

Source: food.com

Original recipe ↗

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