Strawberry Cream Cheese Pie

Pie crust mix for single-crust, 9-inch pie
1/2 cup finely ground toasted almonds
Water
1 package (8 ounces) light cream cheese, softened
1 1/2 tablespoons sugar
2 pint baskets fresh California strawberries, stemmed, divided
2 ounces semisweet chocolate, melted
Ground toasted almonds, for garnish

Directions

Combine piecrust mix and 1/2 cup almonds; mix in water as directed on package. Roll out pastry on floured surface and use to line a 9-inch pie plate; crimp edges and prick bottom and sides with fork. Bake in 400-degree oven 8 to 10 minutes until golden brown. Set aside to cool. In bowl beat cream cheese and sugar until smooth. Gradually beat in 3/4 cup of the strawberries, to crush. Spread mixture into prepared pastry shell. Dip tips of remaining strawberries into melted chocolate; arrange upright over cheese layer. Sprinkle with ground almonds. Chill. To serve, cut into wedges. Makes 6 servings

Nutritional Information

469 calories; 11-g protein; 32 g fat; 40 g carbohydrate; 29 mg cholesterol