Sunday, May 2, 2010

Strawberry Pie (Cooking Light?) for Kathryn

Yumm! I love this pie and almost hate to share the recipe because you will see how easy it is :) My family loves it, including the kids (my cousin requests it at all holidays - doesn't understand that strawberries just aren't in season at Thanksgiving or Christmas). Plus, this is one you don't have to feel too bad about because there is real FRUIT in it and relatively low in calories. If you are anti-artificial sweeteners, just use regular jello and sugar - there are just a few more calories.


2 pints fresh strawberries, hulled and sliced
2 T cornstarch
1 ½ cups cold water
1 pkg. (.3 oz) sugar free strawberry gelatin
3 T sugar (I use Splenda)
1 reduced fat graham cracker crust (8 in) -- (I use Nilla Wafer crusts when I can find them because they don't have trans fats, which is a rant for another day!)
2 cups light Cool Whip

In saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into crust. Cover and refrigerate for 2 hours or until firm. Garnish each serving with Cool Whip. Yield: 8 servings One serving (1 piece with ¼ cup light Cool Whip = 197 calories) Exchanges: 1 starch, 1 fruit, 1 fat.

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