Light Strawberry Pie
Lou Wright’s luscious strawberry dessert is a pretty after-supper sweet. “People rave about this pie,” she says from Rockford, Illinois. And best of all, it’s a low-sugar sensation that you won’t feel one bit guilty to eat.
SERVINGS
|
8
|
CATEGORY
|
Lower Fat
|
METHOD
|
Chill
|
PREP |
25 min. |
TOTAL
|
25 min.
|
INGREDIENTS
- 1 can (8 ounces) unsweetened crushed pineapple
- 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
- 1 package (.3 ounce) sugar-free strawberry gelatin
- 3 cups sliced fresh strawberries
- 1 reduced-fat graham cracker crust (8 inches)
- 1/2 cup reduced-fat whipped topping
DIRECTIONS
Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers. Yield: 8 servings.