Nothing says summer quite like fresh berries. Blueberries. Raspberries. Blackberries. And, in particular, strawberries.
So maybe that is what motivated me to make a strawberry pie over the weekend. Here in New England, spring has been very wet. And cold. Just yesterday, I pulled out my winter coat again, because I was so tired of shivering. Yes, I know. Wearing a winter coat in May is just wrong. (So is seven straight days of rain, if you ask me).
But even if it doesn’t feel much like spring outside, my hubby and I were enjoying a bit of spring when we sat down to our dinner Sunday night. Strawberries. Drizzled with a sweet strawberry glaze and then topped with a cap of whipped cream.
Need I say more? No? How about another picture.
This is a very lite pie recipe, with only about 200 calories per slice. And there’s no fat. So you can eat your dessert without feeling guilty. It’s chilled and full of strawberry sweetness, making it perfect for the warm summer months. Or for those days that you want to pretend it’s spring. 🙂 (Oh, and did I tell you that it takes only about fifteen minutes to put together?).
1 graham cracker crust (it’s so easy to make your own)
1 quart fresh strawberries
1 1/2 cups water
3/4 cup sugar
2 Tablespoons cornstarch
1 (3 oz) package Strawberry jello
Mix water, sugar, and cornstarch… then cook over medium heat, stirring constantly, until it comes to a boil. Boil 2 minutes. Lower heat and add package of jello. Stir until completely dissolved and set aside to cool for 10 minutes. Wash and drain strawberries, then slice. Pour into prepared graham cracker crust. Pour mixture over strawberries. Chill for at least 8 hours, then top with whipped cream. (Note: can be made the day ahead).
(Thanks, Ashley, for the recipe!!!). 🙂