Strawberry Angel Pie
Use fresh or frozen strawberries to whip up this light-tasting, creamy and delicious sugar-free pie.
- 3 cups (750 ml) frozen unsweetened or fresh strawberries
- 1 cup (250 ml) water
- 1 packet unflavored gelatin
- 1 tbsp (15 ml) cornstarch
- 1 egg, separated
- 1/3 cup Splenda®
- 1 tsp. (5 ml) vanilla
- 1/2 tsp (2 ml) almond extract
- 1/4 cup (50 ml) instant skim milk powder
- 1/4 cup (50 ml) ice water
- 9 inch Graham Cracker Crust (see our recipe)
Slice strawberries. Pour water over strawberries; let stand 1 hour at room temperature. Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp (25 ml) of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 minutes or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker Crust. Chill, about 4 hours, until completely set.
Makes 6 servings. Each serving: 1/6 pie including crust
