Fresh strawberry pie - recipe - Sunset's Kitchen Cabinet - Column

Ruth Mitchell, Eugene, Oregon

5 cups strawberries 1/3 cup lemon juice 1/2 cup sugar 2 tablespoons cornstarch 1 envelope gelatin 3/4 cup low-fat vanilla-flavor yogurt 1/2 cup whipping cream 1/2 teaspoon vanilla 1 baked 9-inch pastry shell

Rinse strawberries and drain on towels; hull fruit. Thickly slice 3 cups of the prettiest berries and set aside. Reserve 1 whole berry for garnish. In a blender or food processor, whirl remaining berries with lemon juice until pureed.

In a 2-quart pan, mix sugar, cornstarch, gelatin, and pureed berries. Cook, stirring often, over medium heat until mixture comes to a full boil, about 6 minutes. Stir in yogurt; chill until slightly thickened, about 1 hour.

Meanwhile, with an electric mixer, beat cream and vanilla until soft peaks form. Gently fold cream and sliced berries into cool berry mixture. Pour into pastry shell; chill until firm, at least 3 hours or until next day. Serves 8.

Per serving: 271 cal. (43 percent from fat); 4.2 g protein; 13 g fat (5 g sat.); 36 g carbo.; 146 mg sodium; 18 mg chol.

COPYRIGHT 1994 Sunset Publishing Corp.
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