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Light Strawberry Pie
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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 crust.
Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon
whipped topping. Refrigerate leftovers.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |