Low-Cal Strawberry Pie

  • Yield 8 pieces


3 tablespoons sugar-free jello
3 tablespoons cornstarch
1 cup Splenda
1 pint fresh strawberries, sliced
1 cup water
2 cups flour
1/2 cup vegetable shortening
1 teaspoon salt
4-5 tablespoons cold water


To make the crust, mix flour with the salt, and cut in shortening until the dough looks like little peas.Add water, and mix until dough forms a ball.

Place in a pie pan, and prick the bottom with a fork, until holes are all over the bottom.

Bake in a pre-heated oven at 275*, until lightly browned.

  1. On the stove on med. heat, mix  cornstarch and Splenda with a spoon, and add water and stir.Stir every couple of minutes with a whisk, until the mixture begins to bubble.When it reaches a thick consistency, remove from heat and add jello.Allow to cool completely , and add strawberries.Place all in ingredients in the pie shell and refrigerate for at least two hours.Garnish with whipped cream, and enjoy!



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