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Strawberry Pie
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2 pints fresh strawberries, hulled
2 tablespoons cornstarch
1-1/2 cups cold water
1 package (.3 ounce) sugar-free strawberry gelatin
3 tablespoons sugar
1 reduced-fat graham cracker crust (8 inches)
2 cups reduced-fat whipped topping
Set aside four whole berries for garnish. Slice remaining strawberries and set
aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a
boil; cook and stir for 2 minutes or until thickened. Remove from the heat;
stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into
the crust. Cover and refrigerate for 2 hours or until firm. Cut reserved
strawberries in half. Garnish each serving with whipped topping and a berry half.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |