Fresh Strawberry Pie

This attractive fruit pie is almost too pretty to eat, but no one will be able to resist the juicy whole strawberries and delightfully sweet glaze that fill the tender pie crust.
—Judy Watson, Newmarket, Ontario

INGREDIENTS:

3 pints plus 1 cup fresh strawberries
1 pastry shell (9 inches), baked
2/3 cup sugar
1/2 cup water
2 tablespoons cornstarch
2 tablespoons cold water
2 to 3 drops red food coloring, optional
8 tablespoons reduced-fat whipped topping

DIRECTIONS:

Set aside 1 cup strawberries. Arrange remaining berries in a pie shell. With a fork, mash reserved 1 cup strawberries; set aside.

In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. gradually stir into strawberry mixture. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired.

Cool for 15-20 minutes, stirring occasionally. Spoon over strawberries in crust. Refrigerate for at least 2 hours. Garnish with whipped topping. 

Yield: 8 servings.

NUTRITIONAL FACTS

One serving equals:

234 Calories
8 g Fat
4 g Saturated Fat
5 mg Cholesterol
101 mg Sodium
40 g Carbohydrate
3 g Fiber
2 g Protein

Diabetic Exchanges:

1-1/2 fruit, 1-1/2 fat, 1 starch.

TASTY TIP

Store fresh berries covered in your refrigerator and wash just before using. They’re best used within 10 days of purchase.

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