Description
A delightful and easy no-bake dessert featuring a creamy, strawberry-infused filling on a buttery almond flour crust, perfect for warm summer gatherings.
Ingredients
Scale
- 1 recipe Low Carb Basic Almond Flour Pie Crust or pre-made graham cracker crust
- 1 cup Fage Yogurt 2% or any Greek yogurt
- ½ cup low carb powdered sugar or Swerve Confectioners
- 1.2 ounce (25g) freeze-dried strawberries, powdered
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon strawberry extract (optional)
- 1 pinch salt
- 1 cup heavy cream, whipped until very stiff
- Fresh strawberry slices (optional)
- Mint leaves (optional)
- Additional whipped cream (optional)
Instructions
- If using almond flour crust, prepare according to recipe. Cool completely.
- Create strawberry powder by processing freeze-dried strawberries to a fine powder and sifting.
- Mix yogurt, powdered sugar, strawberry powder, lemon juice, vanilla, strawberry extract, and salt until smooth.
- In a separate bowl, whip heavy cream to very stiff peaks, chilling bowl and beaters first.
- Gently fold whipped cream into strawberry mixture until uniform.
- Pour filling into crust, smooth top, and refrigerate for at least 4 hours or overnight.
Notes
- Use freeze-dried strawberries for intense flavor and proper setting.
- Ensure whipped cream is very stiff for a firm pie structure.
- Store pie tightly wrapped in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 4
- Sodium: 120
- Fat: 18
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 9
- Fiber: 2
- Protein: 5
- Cholesterol: N/A