| Berry Pie |
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| 2 cups halved fresh strawberries 1-1/2 cups fresh raspberries 1 cup fresh blackberries 1 cup fresh blueberries 2 tablespoons cornstarch 1-1/2 cups cold water |
1 package (.3 ounce) sugar-free strawberry gelatin 3 tablespoons sugar 1 reduced-fat graham cracker crust or rolled crust (9 inches) canned whipped topping (optional) |
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Prepare one pie crust. Clean and drain berries. Cut large strawberries into smaller pieces if neccessary. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and sugar until dissolved. Stir in berries. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat. |
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Saw this on foodTV served with main course of Chicken Paillard topped with Ceasar Salad, and Berry Bread Pudding drizzled w/ Lemon Fondant for dessert.
FROZEN SOUTHERN TEA
Pour chilled brewed tea over ice cubes. Add scoop of Slush.
SLUSH Blender simple syrup, lemon juice/zest, water, ice cubes.