1 lb. fresh strawberries, hulled
3/4 c. hot water
1 (0.3 oz.) pkg. sugar free strawberry gelatin
3 oz. light cream cheese (Neufchatel)
1 lb. soft tofu, rinsed & drained (about 2 1/2 c.)

8 servings, 90 calories per serving, 5 g. fat.

Reserve 5 whole strawberries for garnish. Slice remaining strawberries in 1/4" slices. Arrange about 21 slices around sides of 9" pie plate. Set remaining strawberry slices aside.

In 2 cup measure, place water. Cover with plastic wrap. Microwave at high for 1 1/2 to 3 minutes or until boiling. Add gelatin. Stir until gelatin dissolves. Set aside.

In small mixing bowl, microwave cheese at high for 15 to 30 seconds, or until softened. In food processor or blender, place reserved strawberry slices, the cheese, gelatin mixture and tofu. Process until smooth. Pour into pie plate. Cover with plastic wrap. Refrigerate at least 8 hours, or until set. Slice reserved strawberries for garnish.