From Taste of Home's Simple & Delicious

Lou Wright’s luscious strawberry dessert is a pretty after-supper sweet. “People rave about this pie,” she says from Rockford, Illinois. And best of all, it’s a low-sugar sensation that you won’t feel one bit guilty to eat.


INGREDIENTS


* 1 can (8 ounces) unsweetened crushed pineapple
* 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
* 1 package (.3 ounce) sugar-free strawberry gelatin
* 3 cups sliced fresh strawberries
* 1 reduced-fat graham cracker crust (8 inches)
* 1/2 cup reduced-fat whipped topping


SERVINGS 8
CATEGORY Lower Fat
METHOD Chill
PREP 25 min.
TOTAL 25 min.


DIRECTIONS



Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers. Yield: 8 servings.




NUTRITIONAL INFO



Nutrition Facts: 1 piece equals 159 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 172 mg sodium, 29 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.