Strawberry Pie II

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. This pie is also good using fresh peaches and peach gelatin instead of strawberries.


8 servings


2 pints fresh strawberries, hulled
2 tablespoons cornstarch
1 1/2 cups cold water
1 (.3 ounce) package sugar-free strawberry gelatin
3 tablespoons granulated (white) sugar
1 (8 inch) reduced-fat graham cracker crust
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.

Nutritional Information

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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