29 Sep Strawberry Ribbon Pie
Strawberry Ribbon Pie
Light and delicious diabetic desert
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
- 3/4 c. finely crushed graham crackers 11 crackers
- 2 T. margarine melted
- 2 env. low calorie strawberry flavored gelatin
- 1 T. lemon juice
- 2 c. fresh or frozen whole unsweetened strawberries thawed
- 2 egg whites
- 1/4 tsp. cream of tartar
Combine graham cracker crumbs and margarine.
Press mixture firmly into a 9-inch pie plate. Chill.
Dissolve gelatin in 2 cups boiling water; add lemon juice.
Measure 1/2 cup of gelatin mixture; stir in 1/2 cup cold water.
Chill till partially set (consistency of unbeaten egg whites).
Turn into chilled graham cracker crust; chill till almost firm.
To remaining gelatin mixture add 1/2 cup cold water and chill till partially set. Reserve a few strawberries for garnish.
Sieve remaining strawberries; fold into partially set gelatin.
In small mixer bowl beat egg whites with cream of tartar till stiff peaks form.
Gently fold egg whites into partially set gelatin mixture.
Fold in 3/4 cup of whipped topping (refrigerate remaining topping). If necessary, chill strawberry mixture till it mounds.
Pile strawberry mixture atop first layer in crust.
Chill till firm. Garnish with reserved strawberries.
Adapted from DCi - Big Sky