I hope everyone had a wonderful Fourth of July holiday, and took a few moments to give thanks for this truly wonderful country we live in. My heartfelt gratitude and thanks goes out to all of the men and women who have served and are currently serving in our armed forces, and to their families. I honor your service and appreciate what you do to keep our country the land of the free and the home of the brave.

I hadn’t really planned to make any sort of special dessert for our small family cookout. Joining a pool for the summer means wearing a swimming suit andwhydoeswearingaswimmingsuithavetobesotraumatizing?? Cookie dough thighs are just not a good look for me, you know?

So when I spotted this low(er) calorie recipe for a summer strawberry pie, it was like it was meant to be.

Plus, it’s no-bake.

Which means no heating up your oven on these ridiculously hot days.

A word to the wise: spray your pie plate liberally with cooking spray.  I skimped a bit on mine, and had a bit of trouble sliding out nicely formed slices of pie for serving.

And remember, you have until midnight tonight to get your entries in for The Cookie Dough Lover’s Cookbook–I can’t wait to give this to one of you!

Seriously Easy Fresh Strawberry Pie {no bake}
Use summer's sweet berries for this creamy no-bake pie. Leave small strawberries whole.
  • 25 chocolate wafer cookies
  • 3 ounces bittersweet chocolate, finely chopped
  • 2 teaspoons canola oil
  • 6 ounces ⅓-less fat cream cheese, softened
  • ⅓ cup powdered sugar
  • ¾ teaspoon vanilla extract
  • 2 cups frozen fat-free whipped topping, thawed
  • 2 tablespoons sugar-free strawberry jam
  • 1 teaspoon strawberry extract
  • ½ teaspoon lemon juice
  • 1 pound strawberries, hulled and halved
  1. Finely ground chocolate wafer cookies in a food processor. Melt the bittersweet chocolate in the microwave for approximately 45 seconds, stirring every 15 seconds. Add melted chocolate and canola oil to food processor and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Freeze until set, approximately 15 minutes.
  2. In a large bowl, combine cream cheese, sugar and extract on medium speed until smooth. Gently fold in whipped topping. Spread mixture on top of crust.
  3. Place fruit spread in a microwaveable bowl and microwave on high for 10 seconds, until softened. Whisk in extract and lemon juice until smooth. Add berry halves and toss to combine. Arrange berries over pie. Chill for 30 minutes before serving.
adapted from Cooking Light, May 2012

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!