Recipes

Ingredients:

• 9-inch pie crust, baked (use whole wheat if available)
• 3/4 cup water
• 3 tablespoons cornstarch
• 2 cups sliced strawberries, firmly packed
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• About 4 drops red food coloring (optional)
• 4 cups whole strawberries, trimmed of tops and rinsed and dried well
• 8 dollops of light whipped cream or similar (optional)

Preparation:

1. Bake pie crust as directed on the package (be sure to prick several times with a fork before baking.)
2. While pie crust is baking, prepare the strawberry syrup. In small bowl, combine water with cornstarch; set aside. Pour sliced strawberries into medium nonstick saucepan and mash well with potato masher. Stir in the sugar and bring to a gentle boil over medium heat, stirring frequently. Gradually stir cornstarch mixture into strawberry mixture. Reduce heat to low and simmer until nicely thickened, stirring constantly (about 5 minutes.) Let cool.
3. Arrange whole strawberries in the baked, cooled pie crust. Pour mixture evenly over berries in the piecrust. Chill for several hours before serving. Serve each slice of pie with a dollop of light whipped cream, if desired.

Yield:
8 servings

Nutritional Information:
Per serving: 222 calories, 2 g protein, 40 g carbohydrate, 6.4 g fat, 1.5 g saturated fat, 0 mg cholesterol, 3 g fiber, 147 mg sodium. Calories from fat: 26%.

Recipes provided by Elaine Magee; © 2008 Elaine Magee