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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Cool Strawberry Cream Pie
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Ingredients For
Meringue Shell:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 3 Tablespoons Splenda
Ingredients For
Filling:
- 1 small pkg. sugar-free gelatin (strawberry or raspberry)
- 1 pint heavy cream
- 1 8oz. pkg. cream cheese, softened
- 1/4 cup Splenda
- 1 quart strawberries, cleaned and sliced
Preheat oven to 275°F. Grease one Pyrex pie plate and set aside.
Beat egg whites until foamy. Add cream of tartar then beat until whites stand in
peaks. Add Splenda and beat for an additional minute or two. Spread the meringue
evenly in the bottom of the plate and up the sides. Bake 1 hour and 10 minutes
in a 275°F oven, then raise the temperature to 300° and bake for an additional
20 minutes. Remove from oven and cool while you make filling.
Dissolve gelatin with 3/4 cup boiling water. Stir in 1/3 cup cold water.
Place in freezer for aprroximately 15-20 minutes (just until it begins
to gel.)
When the gelatin is ready, whip the heavy cream until stiff (but not dry). Fold in
cream cheese and Splenda. Fold in gelatin. Stir in strawberries (reserving a few
for garnish if you like.) Pour over meringue shell in pie plate and let chill
until firm — about 2 hours.
Serves 8. 5 grams per serving.
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