Skinny-Mini Fresh Strawberry Pies!

IT’S BACKKKKKKKKK!!!!!!!

Strawberry season, that is!

As far as fresh produce goes… this is my FAVORITE time of the year! I get absolutely GIDDY when I think about going to places like Washington Farms in Loganville, GA and picking fresh strawberries. There are many reasons why you should go visit your local strawberry patch, but this latest recipe is just another one to add to the list!

Last year, during strawberry season, I posted a delicious Fresh Strawberry Pie recipe here at Wee Share. It is still my #1 FAVORITE strawberry recipe of all time. However, I just had a baby. My son, Grayson, is 7 weeks old and I am READY for this baby weight to come off! My husband and I have joined the gym, made our goals, and set out on this journey.

Here’s the issue.

I am breast feeding Grayson. WHY IS THAT AN ISSUE? You might be wondering. Well, as I have discovered with him vs. when I had Brooklynn is that I am SO HUNGRY ALL THE TIME. I didn’t have the opportunity to breastfeed Brooklynn, so this is an entirely new experience for me.

I have cravings that are stronger than when I was pregnant.

It’s absolutely nuts.

SO – before indulging in my favorite spring/summer time dessert, I did a little brainstorming and came up with a way that I could LOVE on my freshly picked strawberries all while counting my calories and staying on the straight and narrow to meet my goals.

It’s all about moderation, people.

Skinny Mini Fresh Strawberry Pie!

SO — introducing — SKINNY MINI FRESH STRAWBERRY PIES! These babies are packed with all the flavor of the original pie but ONLY 150 CALORIES EACH! That is a number that I am easily able and willing to work with!

I made four major changes from the original pie to the mini pies.

  1. The mini-pies are individually sized. You use a muffin pan instead of a pie dish! Each batch makes 12 scrumptious perfectly portioned 150 calorie pies.
  2. I used white whole wheat flour instead of traditional all purpose flour.
  3. I used fat free cream cheese instead of regular cream cheese. (You could even make the pies without the cream cheese completely!)
  4. I used butter instead of crisco. {I know I know that neither are really good for you… but I wanted to use ingredients that I had on hand at home – butter was the best practical option.}

IF  I had made the mini pies with the same exact recipe as the large pie, each pie would be almost 200 calories each! So, these changes really made a difference.

That’s like 30 minutes of walking on the treadmill difference, y’all.

As I am a super busy person, I treasure those additional 30 minutes that I wouldn’t have to spend on the treadmill!

NOTE: I am NOT a fan of sugar substitute. I don’t think it tastes remotely the same and I don’t see much health benefit without just cutting sugar completely. SO, you could cut a ton more calories if you swapped out your sugar for one of the substitutes that you prefer. I don’t prefer them, so I didn’t substitute them. These pies are 150 calories each with regular sugar.

 


Ingredients:

Crust:

  • Whole Wheat Flour
  • Butter
  • 5 tbsp water

Filling:

  • 1 cup of pureed strawberries (I used my Ninja to do this – super quick and easy!)
  • 1 cup of sugar
  • 3 tablespoons of corn starch
  • 4 oz of fat free cream cheese
  • 6 strawberries cut in half to put on top of each mini-pie

 

Directions:

Crust:

  • Preheat your oven to 425 degrees F
  • Use a fork to cut the butter into the flour.
  • Add one tbsp of water at a time and mix until you get a dough consistency.
  • Grab a muffin pan and coat it very well with some kind of non-stick spray.
  • Roll out your crust. I used a cup to cut out circles. I made each one fairly THIN because I wanted less crust and more strawberry!
  • Put each circle in the muffin pan.
  • Bake until lightly brown. This took mine about 13 minutes – but keep an eye on yours. Every oven is different and the time may change depending on how thick or thin you make your crust!

Filling:

  • Crush up or blend enough strawberries to make 1 cup. I use my Ninja to do this super easy and quick!
  • In a sauce pan, mix the corn starch and sugar.
  • Slowly add the water and the strawberries. Stir.
  • Turn your heat on medium. Stir constantly until the mixture boils. You will see a noticeable difference in your strawberry sauce when it is ready.
  • Once it is boiling, let it boil for 1 minute. Then take it off the heat.
  • Softly press the softened cream cheese into the bottom of the pie crust.
  • Put your strawberry sauce on top of the cream cheese.
  • Garnish with a sliced fresh strawberry.
  • Put it in the fridge for at least 3 hours before serving.

 

What did you think? Did you make any changes that cut even more calories without losing the flavor? I’d LOVE to hear your feedback!

 

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