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Light Strawberry Pie

 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.
8 ServingsPrep: 25 min. + chilling


  • 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.
Nutritional Facts: 1 piece equals 159 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 29 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

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Light Strawberry Pie (continued)

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