Ready in: 25 min + chilling
Ingredients:
1 can (8 oz) unsweetened crushed pineapple
1 pkg (.8 oz) sugar-free cook-and-serve vanilla pudding mix
1 pkg (.3 oz) sugar-free strawberry gelatin
3 cups sliced fresh strawberries
1 reduced fat graham cracker crust (8 inch)
1/2 cup reduced fat whipped topping
Directions:
1. Drain pineapple, reserving juice in a 2 cup measuring cup. Set pineapple aside. In measuring cup, add enough water to juice to measure 1 1/2 cups; transfer to a saucepan.
2. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from heat; cool for 10 minutes.
3. Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tbsp whipped topping. Refrigerate leftovers.
Nutrition Facts:
1 piece yields 159 calories, 4 g fat (2 g sat fat), 0 cholesterol, 172 mg sodium, 29 g carbohydrate, 2 g fiber, 2 g protein.
This recipe can be found on page 54 of Simple and Delicious magazine, July/August 2006 edition.