Strawberry-Pistachio Cream Pie

Strawberry-Pistachio Cream Pie 

Serves 8

2 cups chopped fresh strawberries
2 teaspoons Splenda granular
1 (4-serving) package JELL-O Sugar Free Instant Pistachio Pudding Mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1 (6-ounce) Keebler Shortbread Piecrust
1/2 cup Cool Whip Lite
2 to 3 drops red food coloring

In a small bowl, combine strawberries and Splenda. Set aside. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Stir in 1 1/4 cups strawberry mixture. Spread pudding mixture evenly into piecrust. Reserve 1/4 cup chopped strawberries for garnish. Mash remaining 1/2 cup strawberries with a fork. Blend in Cool Whip Lite and red food coloring. Mix well to combine. Spread topping mixture evenly over filling. Evenly sprinkle reserved strawberries over top. Refrigerate at least 2 hours. Cut into 8 servings.

Each serving equals:
 HE: 1/2 Bread, 1/4 Fruit, 1/4 Skim Milk, 3/4 Slider, 12 Optional Calories
170 Calories, 6gm Fat, 3gm Protein,
26gm Carbohydrate, 321mg Sodium, 1gm Fiber
DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 42."

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