Instructions

1. Heat oven to 425 degrees F.
2. Press pie crust into 9-inch round tart pan with removable bottom. Fold edge in and press firmly against side of pan. Prick crust all over with fork.
3. Refrigerate for 10 minutes.
4. Bake in center of oven for 10-12 minutes or until lightly browned. Cool on rack.
5. Meanwhile, in mixer bowl, beat together cream cheese, sugar and vanilla extract until smooth and creamy; set aside.
6. When tart shell is completely cool, spread chocolate evenly over bottom. Refrigerate for 5-10 minutes until set.
7. Spread cheese mixture evenly over chocolate. Arrange strawberries on cheese mixture and brush lightly with jelly.
8. Refrigerate for at least 1 hour before serving.

Yield: 8 servings

Nutrition facts per serving: 402 calories, 29 g fat, 60 mg cholesterol, 305 mg sodium, 34 g carbohydrates, 4 g fiber and 6 g protein

For a lower-fat version, spread bottom of pie shell with 2 ounces melted chocolate instead of 3 ounces, use 2 (8-ounce packages) reduced-fat or Neufchatel cheese for the cream cheese and increase vanilla to 11/2 teaspoons It will lower calories to 318 and fat to 20 g.

Recipe used with permission from the California Strawberry Commission.