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Strawberry Cream Pie
2-1/2 c strawberries
1/4 c sugar
1 envelope unflavored gelatin
2 tbsp frozen limeade concentrate or frozen lemonade concentrate,
thawed
3 slightly beaten egg whites
1 tbsp tequila or orange juice
1 3-oz package ladyfingers, split
2 tbsp orange juice
1/2 or an 8-oz container frozen light whipped dessert topping,
thawed
sliced strawberries (optional)
fresh mint (optional)
Directions:
Place the 2 1/2 c strawberries in a blender container or
food processor bowl. Cover and blend or process until nearly
smooth. Measure strawberries (you should have about 1-1/2
cups). In a medium saucepan stir together the sugar and gelatin.
Stir in the blended strawberries and limeade and lemonade
concentrate. Cook and stir over medium heat until the mixture
bubbles and the gelatin is dissolved. Gradually stir about
half of the gelatin mixture into the egg whites. Return mixture
to the saucepan. Cook, stirring constantly, over low heat
about 2 minutes or until mixture is slightly thickened. Do
not boil. Pour into a medium bowl; stir in tequila or orange
juice. Chill until mixture mounds when spooned, stirring occasionally
(about 2 hours). Meanwhile, cut half of the split ladyfingers
in half crosswise; stand on end around the outside edge of
a 9 inch tart pan with a removable bottom or a 9 inch springform
pan. Arrange remaining split ladyfingers in the bottom of
the pan. Drizzle the 2 tbsp. orange juice over the ladyfingers.
Fold whipped topping into strawberry mixture. Spoon into prepared
pan. Cover and chill about 2 hours or until set. If desired,
garnish with the sliced strawberries and mint.
Makes 8 Servings.
Nutrients Per Serving:
130 Calories
3 g Total Fat
2 g Saturated Fat
39 mg Cholesterol
48 mg Sodium
22 g Carbohydrate
1 g Fiber
4 g Protein
