Low-Cal Strawberry Chiffon Pie

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Low-Cal Strawberry Chiffon Pie Ingredients

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)

Instructions for Low-Cal Strawberry Chiffon Pie

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: UnassignedCuisine: Uncategorized

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