Crush strawberries and add water. Cook for 2 minutes and sieve. In saucepan, combine cornstarch and sugar. Gradually stir in the hot berry mixture. Bring to a boil, stirring constantly. Cook and stir till thick and clear. (You can add a few drops of food coloring if the color is not bright enough.) Cool to room temperature and use as desired. Top cooled cheesecake with fresh strawberries and pour glaze over them. Chill for at least 2 hours. NOTES : Cal 156, Fat 0.1g, Carb 38.2g, Fib 0.6g, Pro 0.2g, Sod 3mg, CFF 0.4%. Recipe by: Janet Morrissey
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 9|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.6mg||0 %|
|Potassium 29mg||1 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 35.2g|
|Protein 0.1g||0 %|
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Calories per serving: 138
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