Low Cal Strawberry Chiffon Pie

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Title: LOW CAL STRAWBERRY CHIFFON PIE
Categories: Diabetic, Pies, Desserts, Fruits, Low-fat/cal
Yield: 1 pie

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

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

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