Is your sweet tooth craving a tasty, fruity dessert? Try this light and fluffy strawberry cream pie! This dessert is perfect for anyone needing to watch potassium and/or phosphorus in his or her diet. The base of this treat does contain 1/3 cup of nuts (high in potassium and phosphorus) but only enough to give it some crunch and some great flavor. Each serving only has 132mg potassium and 37mg phosphorus per serving!
Mix it up and use raspberries or blueberries instead of strawberries the next time you make this recipe!
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/3 cup chopped pecans
- 1 tbsp. lemon juice
- 7 ounces marshmallow cream
- 16 ounces thawed frozen strawberries
- 1 cup whipped topping
- Fresh strawberries for garnish
- Preheat oven to 325° F.
- Mix the flour, butter, brown sugar and pecans. Press into a 9”
- spring-form pan. Bake 20 minutes. Let cool completely.
- In a food processor, mix lemon juice, marshmallow cream, and strawberries until well-blended.
- Pour into a large mixing bowl. Fold in whipped topping.
- Pour mixture onto cooled crust. Cover with plastic wrap and aluminum foil and freeze until ready to serve.
- When ready to serve, garnish with fresh whole strawberries
per serving (8 servings per pie): 249 kcal, 75mg sodium, 132mg potassium, 37mg phosphorus
This recipe is used with permission from