Recipe - Strawberry Angel Pie

3 cup Frozen strawberries
unsweetened, or fresh
berries
1 cup Water
1 pack unflavored gelatin
1 tablespoon Cornstarch
1 Egg, separated
Artificial sweetner
equivalent to 70 ml (14
tsp) sugar or (14 aspartame
tablets, crushed.
1 teaspoon Vanilla
One half teaspoon Almond extract
One fourth cup Instant skim milk powder
One fourth cup Ice water
1 9in Graham Cracker Crust

Source:Canadian Diabetic Assn.

Fresh or Frozen strawberries work equally well in this colorful
lighttasting pie.

Slice strawbverries. Pour water over strawberrie; let stand 1 hr. at room
temperature. Drain water from strawberries into a saucepan ; reserve
strawberries. Sprinkle gelatin over 25 ml. (2 tbsp.) of liquid drained from
the 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, sweetner, vanilla, almond extract,
stirring until gelatin and sweetner 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

17 g carbohydrates 4 g protein 8 g fat 156 calories

Variation:

Strawberry Angel Mousse: Prepare filling as in recipe above. Spoon into
rinsed 4 cup mold. Chill intil set.

Posted to JEWISHFOOD digest V97 #015, by alotzkar@direct.ca (Al) on Wed,
15 Jan 1997.