Strawberry Cheesecake Pie
2/3 Cup evaporated fat free milk
1 pkg (8 oz) fat free cream cheese, softened
1 large egg
½ Cup granulated sugar (I used Splenda)
2 Tbsp all purpose flour
1 tsp grated lemon peel (lemon zest)
1 prepared 9 inch graham cracker crust
1 ½ to 2 cups halved fresh strawberries
3 Tbsp strawberry jelly, warmed
Preheat oven to 325 degrees. Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.
Bake for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for two hours before serving.