Serves: 10
Total Calories: 77
Wash berries and remove tops. Reserve half the berries (the nicest ones). Mash the rest and place in medium sauce pan. Mix together cornstarch and sugar add to the mashed berries. Cook over medium heat until smooth and thick, stirring constantly. Stir in lemon juice. Cool carefully blend remaining strawberries into mixture.
Pour into gingersnap pie crust or over the top of the whole-wheat or regular angel food cake. Top with vanilla ice milk or light whipped cream. When served over angel food cake, one serving contains just one fat gram and becomes a "B+" Choice.
*Omit sugar and replace it with ¼ cup apple-juice concentrate and ¼ cup pineapple-juice concentrate if you are diabetic or are highly resistant to fat loss. Serve in a parfait dish, eliminating the pie crust and the ice milk or whipped cream. Fruit-juice sweetened nonfat yogurt is a delicious on top!
**Follow the Gingersnap Pie Crust recipe, or use an already prepared, graham cracker pie crust to save time.
***Whenever I'm in the mood for whipped cream, I choose light, "real" whipped cream. Non-dairy whipped cream contains palm and/or coconut oils that are even more highly saturated than lard!
This Strawberry Pie recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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