Strawberry Chiffon Pie

28.10.2008 | Author: Cook | Posted in Diabetic
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Strawberry Chiffon Pie


Servings: 1
Ingredients: 

  • 1 c  Water                               1    Recipe low cal whipped topp
    • 

  • 1    Env knox unflavored gelatine             Ing
    • 

  • 20 oz (1 pk) kool aid unsweetened;        2 tb Instant dry milk
    • 

  • Drink mix (strawberry flav.)        9    Inch graham cracker crust
    • 

  • -=OR=-                                   (see diabetic recipe)
    • 

  • 20 oz (1 pk) Wykler's unsweetened         9    Fresh strawberries
    • 

  • -flavored soft drink mix                 (optional)
    • 

  • 8    1 g packets equal sugar sub
    •

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): Food Exchange per
serving: 1 BREAD EXCHANGE 3/4 FAT EXCHANGE; CAL: 125; CHO: 15gm; PRO: 3
gm; FAT: 7 gm; LOW-SODIUM DIET: Omit salt. Use salt-free margarine.

Source: The New Diabetic Cookbook by Mabel Cavaiani. Brought to you and
yours via Nancy O’Brion and her Meal-Master

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