Email to Heather Woodford      

Recipe Categories: HeathersSweetHeart's HOME PAGE01NLJanuary 02NLFebruary 03NLMarch 04NLApril 05NLMay 06NLJune 07NLJuly 08NLAugust 09NLSeptember 10NLOctober 11NLNovember 12NLDecember 30_meals_30_minutes Another_Potful_Of_Recipes An_Apple_A_DayCookbooklet Arthritus A_POTFUL_OF_RECIPES BEST_OF_HE_NEWSLETTER_COOKBOOK Camp_Courageous_Cookbooklet COOKING_HEALTHY_ACROSS_AMERICA Cooking_Healthy_With_Microwave Cooking_Healthy_with_Splenda COOKING_HE_WITH_A_MAN_IN_MIND COOKING_HE_WITH_KIDS_IN_MIND CornOnOffTheCob CountryWomanMagazine DEAL-A-MEAL_GOLDEN_EDITION Diabetics_Healthy_Exchanges DIABETIC_COOKING_MAGAZINE Diabetic_Desserts_Cookbook Family_Friends_Cookbook FoodMoverCookbook Fresh_from_the_Hearth Grandmas_Comfort_Food Healthy_Exchanges_Cookbook Heart_Smart_Healthy_Exchanges HEATHERS_CREATIONS HELP Home_For_The_Holidays Laundry Make_A_Joyful_Table One_Pot_Favorites Party_Fare Preserving_The_Best RhubarbLoversUnited Strong_Bones_Healthy_Exchanges The_Open_Road_Cookbook WholeFoodsfortheWHOLEFami

Strawberry Pie




Source of Recipe


Betty Burzlaff






Recipe Introduction


Serves 8





List of Ingredients



• 1 (9-inch) Keebler shortbread cookie or regular pie crust
  
• 1 quart strawberries, hulled & cut in half
  
• 1 (4-serving) pkg sugar-free vanilla cook-and-serve pudding mix
  
• 1 (4-serving) pkg strawberry sugar-free gelatin
  
• 1 1/3 cups water
  






Instructions



1. Combine pudding mix, gelatin and water together in saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Cool and then pour over strawberries, which have been arranged in your pie crust. Cool in refrigerator, and when ready to serve, put a bit of light whipped topping on top. Cut into 6 or 8 servings.
   






Final Comments


Serves 6 - Each serving equals:
195 Calories, 7gm Fat, 2gm Protein, 31gm Carbohydrate,
270mg Sodium, 19mg Calcium, 3gm Fiber

*************************************************************

Serves 8 - Each serving equals:
141 Calories, 5gm Fat, 1gm Protein, 23gm Carbohydrate,
202mg Sodium, 14mg Calcium, 2gm Fiber

"Healthy Exchanges Food Newsletter, August 2007, pg. 3."