DESSERT

STRAWBERRY PIE

Start to finish: 45 minutes preparation, plus 1 hour to chill.

For testing, we used Pillsbury refrigerated piecrust dough and baked the shell at 450 degrees for 10 minutes.

• 1 refrigerated piecrust dough, such as Pillsbury (see Cook's note)

• ½ cup sugar

• 2 tablespoons cornstarch (see Cook's note)

• 1 cup lemon-lime soda, such as 7 Up

• ½ package (3 ounces) strawberry Jell-O ( ¼ cup measure, see Cook's note)

• 1 tablespoon fresh lemon juice

• 4 cups fresh strawberries, cut into bite-size pieces

• Real whipped cream for topping, to taste (see Cook's note)

Be sure to check date on cornstarch. Old cornstarch won't thicken properly in this recipe.

This recipe is easy to double to use the entire box of gelatin. However, you can store the remaining gelatin powder in a zipper-top baggie for future use, if desired.

To cut calories and fat, use light whipped cream in an aerosol can or fat-free nondairy whipped topping.

Prepare the crust according to package directions for a baked pie shell. Set aside to cool.

Meanwhile, in a 2-quart or larger saucepan, whisk together sugar, cornstarch and lemon-lime soda. Place over high heat, and bring to a rolling boil, stirring frequently. Boil for 1 minute or until slightly thick.

Remove from heat, and add Jell-O and lemon juice, stirring well. Set aside to cool. (Consistency will be like warm pudding upon some cooling and will thicken further in refrigerator.)

Rinse and cap strawberries, cutting any large berries into bite-size pieces. Place the berries in the cooled crust, and spoon the filling (it's OK if it is slightly warm) over the berries. Refrigerate until set, at least 1 hour, or up to 8 hours.

To serve, slice the pie and top each serving with whipped cream. Yield: 6 servings.

Per serving: 338 calories (38 percent from fat), 15 g fat (7 g saturated), 24 mg cholesterol, 3 g protein, 51 g carbohydrates, 2 g dietary fiber, 220 mg sodium.

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