Strawberry Cream Pie
fresh or frozen strawberries (no sugar added)
Place the 2-1/2 cups strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Measure strawberries (you should have about 1-1/2 cups.)
In a medium saucepan stir together the sugar and gelatin. Stir in the blended strawberries and limeade and lemonade concentrate. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return mixture to the saucepan. Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil. Pour into a medium bowl; stir in orange juice. Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).
While mixture chills, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9 -inch springform pan. Arrange remaining split ladyfingers in the bottom of the pan. Drizzle the 2 tablespoons orange juice over the ladyfingers.
Fold whipped topping into chilled strawberry mixture. Spoon into prepared pan. Cover and chill about 2 hours or until set. If desired, garnish with the sliced berries or chocolate curls.
Per Serving (does not include garnishes): 133 Calories; 3g Fat (20.2% calories from fat); trace Saturated Fat; 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.
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