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    Strawberry-Pistachio Cream Pie

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 8

    List of Ingredients

    • 2 cups chopped fresh strawberries
    • 2 teaspoons Splenda granular
    • 1 (4-serving) package JELL-O Sugar Free Instant Pistachio Pudding Mix
    • 2/3 cup Carnation Nonfat Dry Milk Powder
    • 1 1/2 cups water
    • 1 (6-ounce) Keebler Shortbread Piecrust
    • 1/2 cup Cool Whip Lite
    • 2 to 3 drops red food coloring


    1. In a small bowl, combine strawberries and Splenda. Set aside. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Stir in 1 1/4 cups strawberry mixture. Spread pudding mixture evenly into piecrust. Reserve 1/4 cup chopped strawberries for garnish. Mash remaining 1/2 cup strawberries with a fork. Blend in Cool Whip Lite and red food coloring. Mix well to combine. Spread topping mixture evenly over filling. Evenly sprinkle reserved strawberries over top. Refrigerate at least 2 hours. Cut into 8 servings.

    Final Comments

    Each serving equals:
    HE: 1/2 Bread, 1/4 Fruit, 1/4 Skim Milk, 3/4 Slider, 12 Optional Calories
    170 Calories, 6gm Fat, 3gm Protein,
    26gm Carbohydrate, 321mg Sodium, 1gm Fiber
    DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

    "Camp Courageous of Iowa Dessert Cookbooklet, page 42."




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