Glazed Strawberry Pie

Glazed Strawberry Pie

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

Recipe from Diabetic Living
SERVINGS
8

Glazed Strawberry Pie

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

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

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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. 
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.

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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