Strawberry Ribbon Pie Recipe
Ingredients
| Graham crackers | 3/4 Cup (16 tbs), finley crushed | |
| 2 tablespoons diet margarine, melted | ||
| Strawberry | 1 5/8 Ounce | |
| Boiling water | 2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Frozen strawberries | 2 Cup (16 tbs), thawed | |
| Egg whites | 2 | |
| Cream of tartar | 1/4 Teaspoon | |
| 1 1 1/4-ounce envelope low-calorie dessert topping mix | ||
| Skim milk | 1 Teaspoon | |
Directions
Combine graham cracker crumbs and margarine.
Press mixture firmly into a 9-inch pie plate.
Chill.
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,
Press mixture firmly into a 9-inch pie plate.
Chill.
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,
Chef
