Low Cal Strawberry Chiffon Pie

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1 .20 oz kool aid unsweetened
1 Recipe low cal whipped topp-
2 tb Instant dry milk
Drink mix (strawberry flav.)
1 Env knox unflavored gelatine
1 c Water
8 1 g packets equal sugar sub
9 Fresh strawberries
9 Inch graham cracker crust
(see diabetic recipe)

Original recipe makes 1 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 Posted to MM-Recipes Digest V5 #020 by scotlyn@juno.com (Daniel S Johnson) on Jan 19, 1998

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Calories Per Serving: 89 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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