Low-cal strawberry chiffon pie
1 Pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | Env knox unflavored gelatine | |
| 1 | .20 oz kool aid unsweetened | |
| Drink mix (strawberry flav.) | ||
| 8 | 1 g packets equal sugar sub | |
| 1 | Recipe low cal whipped topp- | |
| Ing | ||
| 2 | tablespoons | Instant dry milk |
| 9 | Inch graham cracker crust | |
| (see diabetic recipe) | ||
| 9 | Fresh strawberries | |
| (optional) | ||
Directions
Combine water and gelatin. Let set for 5 minutes and then heat until gelatin is melted. Add Kool aid mix and sweetener to gelatin. Mix well and refrigerate until slightly thickened. Prepare whipped topping while gelatin is thickening. Refrigerate until needed. Add dry milk to thickened gelatin and whip at high speed until creamy and stiff. Remove beater and gently fold in whipped topping into whipped gelatin. Spread filling evenly into graham cracker crust. Garnish eack serving with a fresh strawberry, placing a fresh strawberry in the center of the pie. Refrigerate until firm. Cut into 8 equal pieces. Per serving(⅛ of pie): CAL 125; CHO 15 gm; PRO 3 gm; FAT 7 gm; NA 122 mg; Food exchanges per serving: 1 bread, 1 fat Source: The New Diabetic Cookbook
File
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