8 oz. light cream cheese
1 c. fat-free strawberry yogurt
1 tbsp. honey
1 tsp. vanilla extract
1/4 oz. unsweetened gelatin
3/4 c. water
1 1/2 c. strawberries, hulled and thinly sliced
6 oz. reduced-fat graham cracker pie crust

In a large bowl, beat cream cheese until smooth. Stir in yogurt, honey and vanilla. In a small saucepan, sprinkle gelatin over 1/4 cup of water; let stand for 1 minute. Stir over low heat to dissolve gelatin. Stir gelatin mixture and remaining 1/2 cup of water into cream cheese mixture. Fold in 1/2 cup of sliced strawberries. Fill crust with cheese mixture. Cover with foil and refrigerate overnight.

(Note: If you can't find fresh strawberries, substitute frozen ones; just be sure that they've been packed without added sugar.)

To serve, top pie with remaining strawberries and cut into 8 slices.