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Light Strawberry Pie

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

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

Printed from tasteofhome.com Nov 18, 2008

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Light Strawberry Pie cont.

crust. Refrigerate until set, about 3 hours. Garnish each piece with
1 tablespoon whipped topping. Refrigerate leftovers.

Yield: 8 servings.