Glazed Strawberry Pie
Recipe from Diabetic Living

Create a low-calorie fruit dessert that features fresh strawberries. Serve with a spoonful of light whipped dessert topping.



by 4  people


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Ingredients
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    recipe Oil Pastry for Single-Crust Pie
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    6   cups 
    strawberries
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    1   cup 
    water
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    1/4  cup 
    sugar
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    2   tablespoons 
    cornstarch
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    Few drops red food coloring
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    Fat-free frozen whipped dessert topping, thawed (optional)
Oil Pastry for Single-Crust Pie
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    1 1/4  cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/4  cup 
    fat-free milk
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    3   tablespoons 
    cooking oil


Directions
1.
Prepare Oil Pastry for Single-Crust Pie; prick bottom and sides of pastry generously with the tines of a fork. Bake in a 450 degree F oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.
2.
Place 1 cup of the strawberries and the water in a food processor bowl. Cover; process until smooth. Transfer to a small saucepan. Bring to boiling; simmer 2 minutes.
3.
In a medium saucepan stir together sugar and cornstarch; stir in berry mixture. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in enough red food coloring to tint a rich red color. Cool to room temperature.
4.
Fold remaining strawberries into cooled mixture; pour into pastry shell. Cover; chill for 3 to 4 hours. If desired, serve with whipped topping. Makes 8 servings.
Oil Pastry for Single-Crust Pie
1.
In a bowl stir together flour and salt. Combine milk and cooking oil. Add milk mixture all at once to flour mixture. Stir with a fork until dough forms; form into a ball. On a lightly floured surface slightly flatten dough. Roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired.

Nutrition information
Per Serving: cal. (kcal) 178, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 30, fiber (g) 3, pro. (g) 3, sodium (mg) 78, Percent Daily Values are based on a 2,000 calorie diet
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