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Strawberry Ribbon Pie Recipe
|Crushed graham crackers||3⁄4 Cup (12 tbs) (Finley Crushed)|
|Diet margarine||2 Tablespoon, melted|
|Low calorie strawberry gelatin||1 5⁄8 Ounce (2 Envelopes)|
|Boiling water||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Whole strawberries||2 Cup (32 tbs) (Unsweetened Fresh / Frozen, Thawed)|
|Cream of tartar||1⁄4 Teaspoon|
|Low calorie dessert topping||1 1⁄4 Ounce (1 Envelope)|
|Skim milk||1 Teaspoon|
Serving size: Complete recipe
Calories 644 Calories from Fat 256
% Daily Value*
Total Fat 29 g43.9%
Saturated Fat 6.4 g32.2%
Trans Fat 0 g
Cholesterol 0.1 mg
Sodium 657.6 mg27.4%
Total Carbohydrates 89 g29.6%
Dietary Fiber 8.9 g35.5%
Sugars 47.9 g
Protein 14 g28.7%
Vitamin A 8.5% Vitamin C 426.3%
Calcium 8.5% Iron 8.5%
*Based on a 2000 Calorie diet
Press mixture firmly into a 9-inch pie plate.
Dissolve gelatin in the 2 cups boiling water; add lemon juice.
Measure 1/2 cup of the gelatin mixture; stir in the 1/2 cup cold water.
Chill till partially set (consistency of unbeaten egg whites).
Turn into chilled graham cracker crust; chill till almost firm.
To remaining gelatin mixture add the remaining 1/2 cup cold water and chill till partially set.
Reserve a few strawberries for garnish.
Sieve remaining strawberries; fold into partially set gelatin.
In small mixer bowl beat egg whites with cream of tartar till stiff peaks form.
Prepare dessert topping mix according to package directions.
Gently fold egg whites into partially set gelatin mixture.
Fold in 3/4 cup of the whipped topping.
If necessary, chill strawberry mixture till it mounds, Pile strawberry mixture atop first layer in crust.
Chill till firm.
Stir skim milk into remaining topping till smooth and fluffy.
Pipe or spoon whipped topping around edge of pie.
Garnish with reserved strawberries,