- FRESH STRAWBERRIES - 2 1/2 CUPS, HULLED
- STEVITA ORGANIC SPOONABLE STEVIA - 6 TEASPOONS
OR SIMPLY-STEVIA PURE STEVIA - 1/2 TSP.
OR STEVITA ORGANIC SPOONABLE STEVIA - 12 PACKETS
- LEMON JUICE - 1 TABLESPOON
- UNFLAVORED GELATIN - 1 ENVELOPE
- WATER - 2/3 CUP
- EGG WHITES - 2
- WHIPPING CREAM - 1/2 CUP
- COOKIE CRUST - (SEE INDEX)
- WHIPPED CREAM - (SEE INDEX), OPTIONAL
Crush strawberries with a fork in a large mixing bowl. Stir in 2 teaspoons Stevita Organic Spoonable Stevia or 1/2 teaspoon Simply-Stevia Pure Stevia and lemon juice; set aside.
Stir together 2 teaspoons Stevita Organic Spoonable Stevia or 1/2 teaspoon Simply-Stevia Pure Stevia, 2/3 cup water, and the gelatin in a small saucepan. Allow to soften 2 minutes. Cook over low heat, stirring constantly, till gelatin dissolves. Remove from heat. Cool to room temperature. Pour the cooled gelatin mixture into the strawberry mixture. Mix well. Refrigerate to the consistency of corn syrup, stirring occasionally (about 1 hour). Do not overchill. Remove from refrigerator.
In a large bowl, beat the egg whites on high speed with an electric mixer till soft peaks form. Gradually add 2 teaspoons Stevita Organic Spoonable Stevia or 1/2 teaspoon Simply-Stevia Pure Stevia. Beat till stiff peaks form. Fold in chilled gelatin mixture. In a medium bowl, beat cream till soft peaks form. Fold whipped cream into strawberry mixture. Chill about 1 hour. Spoon filling into cooled Cookie Crust. Chill pie at least 6 hours or till set.
Makes 8 servings.
NUTRITIONAL INFORMATION PER SERVING: