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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Lou Wrightâs luscious strawberry dessert is a pretty after-supper sweet. âPeople rave about this pie,â she says from Rockford, Illinois. And best of all, itâs a low-sugar sensation that you wonât feel one bit guilty to eat. Ingredients:
1 can (8 ounces) unsweetened crushed pineapple |
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix |
1 package (.3 ounce) sugar-free strawberry gelatin |
3 cups sliced fresh strawberries |
1 reduced-fat graham cracker crust (8 inches) |
1/2 cup reduced-fat whipped topping |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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