After reading through one of my many food magazines, the husband requested an icebox cheesecake for dinner last night. This particular recipe is on the healthier side, using greek yogurt and low fat cream cheese, and was a hit for a sweet after dinner treat.

I recommend letting this set as long as possible to make slicing the pie easier, and only add the strawberry mixture right before you are going to serve. You can put the strawberries around the outside of the pie as pictured, or cover the entire thing! Either way ,delicious!

Ingredients

• 8oz low fat cream cheese
• 1 cup confectioners sugar
• 1 lemon, zested
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon cheesecake flavored gelatin (I used the sugar free variety)
• 1 tablespoon hot water
• 1 1/4 cups plain greek yogurt
• 9in graham cracker pie crust
•  2 Tablespoons honey
• 1 Tablespoon lemon juice
• 2 cups strawberries sliced

Directions

1. Beat together cream cheese, sugar, lemon zest, vanilla and salt until the mixture is smooth.
2. In a small bowl, dissolve the gelatin in HOT water.
3. Add dissolved gelatin and greek yogurt to cream cheese mixture, mixing well.
4. Pour mixture into pie crust and refrigerate for at least 3 hours.
5. When ready to serve, microwave honey for 20 seconds and combine with sliced strawberries and lemon juice.
6. Pour strawberry mixture around the edge of the pie before serving.
7. Enjoy!