Strawberry Custard Pie

Strawberry Custard Pie 

Serves 8

1 refrigerate unbaked 9-inch Pillsbury Piecrust
2 cups sliced fresh strawberries
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/4 cups water
1/2 teaspoon vanilla extract

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Evenly arrange strawberries in cooled crust. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat, stirring constantly using a wire whisk, until mixture thickens and starts to boil. Remove from heat. Stir in vanilla extract. Pour hot mixture evenly over strawberries. Allow to cool on wire rack about 15 minutes. Refrigerate at least 2 hours. Cut into 8 servings.

HINT: Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.

Each serving equals:
HE: 1/2 Bread, 1/4 Fruit, 1/4 Skim Milk, 3/4 Slider
155 Calories, 7gm Fat, 3gm Protein,
20gm Carbohydrate, 229mg Sodium, 1gm Fiber
DIABETIC: 1 Starch, 1 Fat, 1/2 Carbohydrate

"Camp Courageous of Iowa Dessert Cookbooklet, page 40."

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