Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 159
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 172 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 2 g
  • Protein:
  • 2 g
  • Diabetic Exch:
  • 1 starch, 1 fruit, 1/2 fat.

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.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008