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Light Strawberry Gelatin Pie

 Light Strawberry Gelatin Pie
There's plenty of sweet berry flavor in this refreshing dessert. Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests. I sometimes substitute fresh peaches and peach gelatin. —D. Smith, Feasterville-Trevose, Pennsylvania.
8 ServingsPrep: 20 min. + chilling


  • 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.
Nutritional Facts: One serving (1 piece with 1/4 cup whipped topping) equals 197 calories, 5 g fat (3 g saturated fat), trace cholesterol, 125 mg sodium, 33 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

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Light Strawberry Gelatin Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.