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 Posted to MM-Recipes Digest V5 #020 by email@example.com (Daniel S Johnson) on Jan 19, 1998
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|Serving Size: 1 Pie (241g)|
|Recipe Makes: 1 Pie|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3mg||1 %|
|Sodium 84.9mg||3 %|
|Potassium 435.5mg||11 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 13.9g|
|Protein 6.1g||9 %|
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Calories per serving: 89
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