Strawberry Pie With Splenda
Summertime Dessert Great for Diabetics and Dieters
Delicious strawberry pie made with Splenda is perfect for diabetics and dieters. Recipe also includes version made with real sugar, and a recipe for a simple pie crust.
The arrival of summer brings out a variety of special treats made with fresh fruit, including strawberries, peaches, blackberries. Dieting or diabetes doesn’t have to keep you from enjoying the harvest. Many recipes can be easily converted for the health-conscious.
Here’s one recipe for a delicious strawberry pie. It’s quick and easy to make, with a much lower carbohydrate and calorie count than the regular version, thanks to the use of Splenda. Just be sure to use the granulated version - it measures cup-for-cup with real sugar.
1 - 9” pie shell, baked
4 cups strawberries, washed, hulled, and sliced
2 cups water
1 cup Splenda
2 tablespoons cornstarch
2 boxes sugar-free strawberry Jell-O
1 8-oz. container Cool-Whip
Bake pie shell for 5-10 minutes, until light golden brown. Pour strawberries in baked, cooled pie shell, then set aside. Mix water, Splenda, and cornstarch in medium saucepan and cook over medium heat. Stir constantly, until mixture boils. Continue cooking for about two minutes until mixture is clear and thickened. Slowly pour in the two boxes of Jell-O, stirring until dissolved and clear red. Pour over strawberries in pie shell. Refrigerate pie until gelatin is set. Top with whipped cream, and garnish with additional strawberries if desired.
Splendid Strawberry Pie with Sugar:
Convert this recipe to use regular sugar by changing the wet ingredients as described below. All other ingredients and the cooking and assembly process remain the same.
1 ½ cups water
¾ cups sugar
2 tablespoons cornstarch
1 box (3 oz.) of regular strawberry Jell-O
These pies make great additions to picnics, family reunions or potluck dinners. You can take along both pies - garnish both tops with strawberries, but add red decorator’s sugar to the pie made with real sugar so you can tell them apart.
There are many types of pie crusts, but the regular flour crust works best for this pie. You can use a store-bought piecrust, or make one of your own from the following recipe:
Hot Water Pie Crust
½ cup shortening
¼ cup boiling water
1-1 ½ cups flour, all-purpose or cake flour work best
½ teaspoon baking powder
½ teaspoon salt
Put shortening into bowl and pour boiling water over it. Beat until cold and creamy. Chill. Sift the flour with the baking powder and salt. Combine all ingredients and stir until it forms a smooth ball. Cover and chill until firm, then roll out dough to fit pie pan. Dough will keep refrigerated for one week. Bake crust for 5-10 minutes, until light brown, then cool before filling.
