Light Strawberry Pie
“People rave about this luscious strawberry pie. Best of all, it’s a low-sugar sensation that you won’t feel guilty eating.” —Lou Wright, Rockford, Illinois
| Servings | Prep Time |
| 8servings | 25minutes |
| Servings | Prep Time |
| 8servings | 25minutes |
Ingredients
- 1 can unsweetened crushed pineapple 8 ounces
- 1 package sugar-free cook-and-serve vanilla pudding mix 8 ounces
- 1 package sugar-free strawberry gelatin 3 ounces
- 3 cups sliced fresh strawberries
- 1 reduced-fat graham cracker crust 9 inches
- 1/2 cup reduced-fat whipped topping
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
- Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.
Recipe Notes
Nutrition Facts
1 piece: 159 calories, 4g fat (2g saturated fat), 0 cholesterol, 172mg sodium, 29g carbohydrate (14g sugars, 2g fibre), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.
