Low Cal Strawberry Chiffon Pie
Yield: 1 pie
1 c Water Ing
1 Env knox unflavored gelatine 2 tb Instant dry milk
1 .20 oz kool aid unsweetened 9 Inch graham cracker crust
Drink mix (strawberry flav.) (see diabetic recipe)
8 1 g packets equal sugar sub 9 Fresh strawberries
1 Recipe low cal whipped topp- (optional)
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(1/8 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
441 c Water Ing
1 Env knox unflavored gelatine 2 tb Instant dry milk
1 .20 oz kool aid unsweetened 9 Inch graham cracker crust
Drink mix (strawberry flav.) (see diabetic recipe)
8 1 g packets equal sugar sub 9 Fresh strawberries
1 Recipe low cal whipped topp- (optional)
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(1/8 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
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