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ingredients:

9" pie crust brushed with egg whites, baked and cooled

filling ingredients:

1 2/3 cup fruit-sweetened strawberry yogurt

2 packets Splenda® (2 grams NutraSweet®)

1 small package strawberry sugar free gelatin (4 serving size)

3/4 cup boiling water

2 ice cubes

1/3 cup ice cold fruit-sweet strawberry jam

1 1/2 Tablespoons ice water

2 1/3 cup rinsed, drained, quartered strawberries

strawberry half to garnish each slice (optional)

instructions:

Mix Splenda into yogurt, and set aside. Stir boiling water into gelatin powder until dissolved. Add ice cubes until melted. Mash strawberry jam to make a syrup, and stir in ice water. Add jam mixture to the gelatin. Finally, using a wire whip, whisk yogurt into the gelatin mixture until smooth.

Spread quartered strawberries on the bottom of the pie crust. Then pour the gelatin liquid over the strawberries. Refrigerate 2 1/2 to 3 hours, or hasten the gelling process by putting the pie in the freezer for not more than 30 minutes and then into the refrigerator until ready. Decorate each slice with a mint sprig and a strawberry half (optional).

© 1995 by Jeanine DuBois

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