Light & refreshing, best of all- you won't hate yourself for eating it!
It’s the beginning of strawberry season where I live. I’ve never had better strawberries than those grown on a local farm. They spoil me for supermarket strawberries, no matter how perfect those might look. The taste just can’t be matched to one grown from a private farm and just picked.
Fresh strawberries are delicious eaten plain. If my kids are in the car when I pick up a quart, they are almost gone before we pull into our driveway only a mile away. Actually, I don’t need my kids around to make them disappear.
Strawberries are really healthy, full of vitamin C. But most desserts featuring strawberries are decidedly unhealthy, like the ever-popular strawberry shortcakes, with the butter- and cream-laden biscuits, used to sandwich the fruit, with dollops of whipped cream plopped on top. They taste divine, but how many of those can you eat and still live with yourself? Let’s face it. Even women who were lucky enough never to have to watch their weight in the past will find themselves counting every calorie once they reach a certain age, in the battle to keep their hips at bay.
The following is a recipe that can be made as is, or made lighter with some simple substitutions. I don’t usually use gelatin in my recipes. I’m a bit of a purist and a food snob. But it just works here. It’s light, refreshing, and delicious. And you won’t hate yourself after you eat it.
1 8-inch baked pie shell
1 cup boiling water
1 3-oz. package strawberry gelatin (can use sugar-free)
16 oz. frozen FRESH sliced strawberries
Slice 16 ounces of FRESH strawberries and put them in the freezer until completely frozen.
Bake the pie shell according to the manufacturer’s directions.
When the strawberries are completely frozen, pour the gelatin into a medium-sized bowl. Pour the cup of boiling water over the gelatin; stir to dissolve.
Add the strawberries. Stir to break the berries apart. Chill the filling in the refrigerator until mixture is partially set; then pour into baked pie shell.
Chill your strawberry pie in the refrigerator until completely set.
Serve with your favorite topping. Tastes best with fresh whipped cream, but you can use light whipped cream or non-dairy whipped topping and it’ll still be a crowd-pleaser.
Love to see pictures if you make the pie, I tell people it’s fool-proof and pretty- love to know how it works out for you!