A Recipe From DietWatch
1 low-fat pie crust shell (which was the basis of this analysis); or you might try 1 fat-free pie crust for a much lower fat-per-serving value
1 tablespoon lemon juice
7 1/2 cups fresh strawberries, sliced and divided
1/4 cup sugar
1 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
3/4 cup frozen strawberry daiquiri fruit-juice concentrate, thawed
3 tablespoons cornstarch
1/4 cup water
Position knife blade in a food processor bowl; add 1 1/2 cups of strawberries. Process strawberries until smooth; set aside. Toss remaining strawberries with sugar in a large bowl; set aside. Sprinkle gelatin over 3 tablespoons cold water in a medium saucepan; let stand 1 minute. Add pured strawberries, fruit juice concentrate and lemon juice. Cook over medium heat until gelatin dissolves. Combine cornstarch and 1/4 cup water, stirring until smooth; add to gelatin mixture. Cook over medium heat 2 minutes or until thickened and glossy, stirring constantly; cool slightly.
Stir pured strawberry mixture into the large bowl of strawberry-sugar mixture. Spoon mixture into pie crust. Cover and chill in refrigerator for at least four hours.
Yield: 8 servings
Per serving (8 ounces): Calories 274; Fat 7.5 g; Saturated fat 1.8 mg; Cholesterol 0 mg; Sodium 260 mg; Carbohydrate 51 g; Dietary fiber 3.2 g; Sugar 34.4 g; Protein 3.2 g; Vitamin A 5.3 RE; Vitamin C 91.5 mg; Calcium 38.1 mg; Iron 1.2 mg. This recipe is 24 percent fat.
Carbohydrate points: 3.4
Carbohydrate: 51 g
Exchanges: 1 Starch/Bread, 1 Fruit, 1 1/2 Other Carbohydrate, 1 1/2 Fat
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Source: Health & Wellness