Low Cal Strawberry Chiffon Pie

Recipe Ingredients

1 cup	237ml	Water
1		Knox unflavored gelatin
1		Kool aid unsweetened
		Drink mix - (strawberry flav.)
8		Equal sugar sub
1		Low cal whipped topping
2 tablespoons	30ml	Instant dry milk
9		Graham cracker crust
		(see diabetic recipe)
9		Fresh strawberries
		(optional)

Recipe Instructions

Combine water and gelatin. Let set for 5 minutes and then heat until gelatin is melted. Add Kool aid mix and sweetener to gelatin. Mix well and refrigerate until slightly thickened. Prepare whipped topping while gelatin is thickening.

Refrigerate until needed. Add dry milk to thickened gelatin and whip at high speed until creamy and stiff. Remove beater and gently fold in whipped topping into whipped gelatin. Spread filling evenly into graham cracker crust.

Garnish each serving with a fresh strawberry, placing a fresh strawberry in the center of the pie. Refrigerate until firm. Cut into 8 equal pieces.

Source:
The New Diabetic Cookbook

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