Reserve 4 whole strawberries for garnish. Slice remaining strawberries and evenly arrange in pie crust. In a large saucepan, combine dry pudding mix, dry gelatin, and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot mixture evenly over sliced strawberries. Place pie on a wire rack and let set for 10 minutes. Refrigerate for at least 2 hours. Cut into 8 servings. Cut reserved 4 strawberries in half. When serving, top each piece with 1 tablespoon Cool Whip and a strawberry half.
Serves 8 - Each serving equals: 141 Calories; 5g Fa; 1g Pr; 23g Ca; 157mg So; 13mg Cl; 2g Fi.
Diadetic Exchanges: 1 St/Carb; 1 Fa; 1/2 Fi
Carb Choices: 1-1/2
** Note ** Nutritional Analysis was figured for regular graham cracker pie crust. Well be less with sugar-free crust.
From: Healthy Exchanges Newsletter - June 2007, page 1
Weight Watchers: 3 points per slice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 8 (18%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.2mg||1 %|
|Sodium 12.9mg||0 %|
|Potassium 131.4mg||3 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 7.8g|
|Protein 0.9g||1 %|
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Calories per serving: 45
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