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ISO WW friendly fresh strawberry pie recipe.

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I am having a major strawberry pie problem. Anyone have a recipe that won't put me over the top, points wise?

Rose SW-298/WWSW-290/CW-259/GW-175 Total lost=39 lbs

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Here are a whole bunch. I haven't made any of them. I don't like strawberries! LOL.


Strawberry Chiffon Pie

Makes 1 9" pie - 8 servings


This pie is as good as it looks. You can use different flavors of soft

drink mix if you like, with different garnishes.



1 cup water

1 envelope Knox Unflavored Gelatine

1 .20-ounce packet Wyler's unsweetened strawberry flavored soft drink mix or

Kool-Aid unsweetened soft drink mix

8 1-gram packets Equal (aspartame) sugar substitute

1 recipe Whipped Topping

2 tablespoons instant nonfat dry milk


1 9-inch Graham Cracker Crust

9 fresh strawberries (optional)


Combine water and gelatin. Let stand for 5 minutes and then heat until

gelatin is melted. Add soft drink mix and sweetener to gelatin. Mix well and

refrigerate until slightly thickened.


Prepare Whipped Topping while gelatin is thickening. Refrigerate until

needed. Add dry milk to thickened gelatin and whip at high speed until

creamy and stiff. Remove beater and gently fold Whipped Topping into whipped



Spread filling evenly in graham cracker crust. Garnish each serving with a

fresh strawberry, placing a fresh strawberry in the center of the pie.

Refrigerate until firm. Cut into eight equal pieces and serve one piece per



Per serving: cal 120 , carb 15 g, prot 4 g, fat 5 g, sat fat 0.9 g,

chol 1 mg, fib trace

Exchanges: 1 starch, 1 fat

Points: 3


The New Diabetic Cookbook Fifth Edition by Mabel Cavaiani




Strawberry Chiffon Pie 4 Pts


Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pie crust (9 inch) -- deep dish

1 package strawberries, frozen -- thawed, drained, juice


1/2 cup water -- room temperature

1 envelope unflavored gelatin -- (7 grams)

1/4 cup Splenda

1 tablespoon all-purpose flour

3 tablespoons lemon juice -- divided

1/3 cup ice water

1/3 cup nonfat dry milk powder

2 tablespoons Splenda


FREEZE small mixer bowl and beaters. Pour 1/2 cup water into small bowl;

sprinkle with gelatin.


COMBINE 1/4 cup sugar and flour in small saucepan. Add strawberry juice and

gelatin mixture; mix well. Cook over low heat, stirring frequently, until

sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons

lemon juice. Pour into large mixer bowl. Refrigerate for 20 minutes or until

thick and syrupy, but not set.


BEAT ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft

peaks form. Add remaining lemon juice and beat for 3 to 4 minutes or until

stiff. Fold in 2 tablespoons sugar; blend on low speed. With wire whisk, mix

whipped topping into strawberry mixture.


POUR into pie crust. Refrigerate for 2 hours or until firm.

- - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 181 Calories; 6g Fat (29.8% calories

from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol;

189mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 Fat;

1/2 Other Carbohydrates.




Fresh Strawberry Pie


Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Pies And Pastries


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups fresh strawberries -- hulled

1/3 cup cold water

1/4 cup Splenda granular

4 teaspoons cornstarch

2 tablespoons water

1 graham cracker pie crust, 9 inch

1/2 cup Cool Whip Lite®


Puree 1 cup strawberries in blender or food processor. Place the pureed

berries in a saucepan with the cold water and Splenda. Blend well.

Combine the cornstarch and water.


Bring the strawberry mixture to a boil. Add the cornstarch mixture and

cool, stirring constantly until the mixture thickens.



"Diabetes Forecast"




- - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 191 Calories; 8g Fat (32.8%

calories from fat); 2g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2

Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.






2-1/2 cups strawberries

1/4 cup sugar

1 envelope unflavored gelatin

2 tablespoons frozen limeade concentrate or frozen lemonade

concentrate, thawed

3 slightly beaten egg whites

1 tablespoon tequila or orange juice

1 3-ounce package ladyfingers, split

2 tablespoons orange juice

1/2 of an 8-ounce container frozen light whipped dessert

topping, thawed

Sliced strawberries (optional)

Fresh mint (optional)


1. Place the 2-1/2 cups 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.)


2. 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 3 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).


3. 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 tablespoons

orange juice over the ladyfingers.


4. 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.


Nutritional facts per serving

calories: 130 , total fat: 3 g , saturated fat: 2 g , cholesterol:

39 mg , sodium: 48 mg , carbohydrate: 22 g , fiber: 1 g ,


Weight Watchers Points per serving: 3




Strawberry Tart Glace

From: All Brand Name Recipes

Recipe By: Philadelphia Cream Cheese Cookbook, 1988


Pastry for 1 crust 9-inch pie *

2 8-ounce packages Light PHILADELPHIA BRAND Cream Cheese -- softened

1/2 cup sugar

1 tablespoon milk

1/4 teaspoon vanilla *

1 quart strawberries -- hulled

1 tablespoon cornstarch

1/4 cup water

a Few drops red food coloring -- optional


On lightly floured surface, roll pastry to 12-inch circle.


Place in 10-inch quiche dish. ***** bottom and sides of pastry with fork.

Bake at 450 for 9 to 11 minutes or until golden brown.


Combine cream cheese, 1/4 cup sugar, milk and vanilla, mixing at medium

speed on electric mixer until well blended. Spread onto bottom of crust.


Puree 1 cup strawberries. Top cream cheese mixture with remaining



Combine remaining sugar and cornstarch in saucepan, gradually add pureed

strawberries and water.


Cook, stirring constantly, over medium heat until mixture is clear and

thickened. Stir in food coloring. Pour over strawberries, chill.



* Substitute 9-inch pie plate for 10-inch quiche dish.

* Substitute almond extract for vanilla.




6pt Daiquiri Pie


Frozen strawberry daiquiri pie with a graham crust


Makes 10 servings


1 cup crushed, low-fat graham crackers

2 tbsp. sugar

2 tbsp. light butter or margarine, melted


1 can (14 oz) low-fat sweetened condensed milk

1/2 cup frozen strawberry daiquiri mix concentrate, thawed

1 cup frozen strawberries in light syrup, thawed

2 cups light frozen whipped topping, thawed

Fresh strawberries for garnish (optional)


To make crust: Combine graham crumbs, sugar, and butter in a small bowl. Spray

an 8-inch springform pan with

non-stick spray. Press crumb mixture evenly over bottom of pan. Place crust in

freezer while you prepare filling.


For filling: Beat sweetened condensed milk and daiquiri mix on low speed of

electric mixer. Add strawberries and beat again until well blended. Fold in

whipped topping. Pour into prepared crust. Cover with plastic wrap and freeze



To serve: Run a knife around edge of pan and remove sides. Garnish individual

pieces with fresh strawberries, if desired.


Per serving: 293 calories, 6 g fat, 1 g fiber





6 servings 3 pts per


6 oz uncooked brown rice

2 eggs, lightly beaten

1 T sugar

6 cups strawberries,sliced

2 T cornstarch

1 T fresh lemon j uice

granulated sugar substitute to equal 8 t sugar

2-3 drops red food coloring (optional)


To prepare crust, spray 8 inch pie plate with Pam. In medium

saucepan, bring 2 ½ cups water to a boil, add rice. Reduce heat to

low, simmer, covered, 50 minuts or until rice is tender. Remove

from heat.


Preheat oven to 400 degrees. Add eggs and sugar to rice mixture,

stir to mix well. Spoon rice mixture into prepared pie plate.

With rubger spatula, press rice mixture evenly on bottom and up the

sides of plate.


Bake 10-15 minutes or until firm and slightly golden, let cool



To prepare filling, in food processor, combine 1 ½ cups of the

strawberries, the cornstarch and juice; pureee until sm ooth.


In small saucepan, bring strawberry puree to a boil, reduce heat to

low. Cook, stirring frequently, 3 minutes or until puree is

thickened. Remove from heat, stir in sweetner and food coloring, if

using. Let cool.


Menwhile, arrange the remaining strawberry slices over rice crust;

spoon cooked puree over berries. Refrigerate, covered, until f irm.


198 calories 5 g fiber 3 g fat



Strawberry Pie



"You can also use fresh peaches with peach gelatin in this recipe."



1 reduced-fat prepared graham cracker crust



4 cups sliced strawberries

3/4 cup sugar

1 cup water

3 tablespoons cornstarch

3 tablespoons corn syrup

3 tablespoons strawberry-flavored gelatin



8 ounces 1% fat vanilla yogurt


Place sliced strawberries on the crust. Combine sugar, water,

cornstarch, and corn syrup in a saucepan. Boil for 2 minutes, stirring

constantly. Remove the pan from the heat, and stir in gelatin. Pour

mixture over the berries. Chill for at least 1 1/2 hours. Serve with

vanilla yogurt. For best results, make this dessert within 4 to 18

hours of service.


Preparation time: 15 minutes Chilling time: 1 1/2 hours

Makes 8 servings - 1 slice each.

Per serving: 194 calories, 4g fat, 1g protein, 37g carbs, 2mg chol,

94mg sodium, Fib 1.7 g

WW Points: 4


Source: Around the World Low-Fat & No-Fat Meals in Minutes by M.J.

Smith, R.D. & Michele Gaffney-Rabik, 1996




Source: www.lowcaldiner.com



1 1/3 Cups Graham Cracker Crumbs

3 Tablespoons Butter, melted

2 Tablespoons Sugar

Cooking Spray


2 Cups Strawberries, sliced

2 Tablespoons Balsamic Vinegar

1/4 Cup Sugar

2 Tablespoons Water

2 Teaspoons Cornstarch

1 Tablespoon Lemon Juice

6 Cups Small Strawberries


3 Tablespoons Graham Crackers Crumbs

1 Tablespoon Hazelnuts, chopped

1 1/2 Teaspoon Sugar

1 1/2 Teaspoons Butter, melted

1/2 Cup Reduced Calorie Whipped Topping, thawed


Preheat oven to 350°. Combine the first 3 ingredients in a bowl.

Coat a pie plate with cooking spray. Press the mixture into the pan.

Bake for 15 minutes. For the filling, combine the first 2

ingredients in a frying pan. Place over medium heat and cook for 3

minutes. Stir in the sugar. Combine the water and cornstarch

together and add to pan. Bring to a boil and cook 1 minute. Remove

and stir in lemon juice, cool completely. Arrange the whole

strawberries stem side down on the bake piecrust. Pour the cooked

mixture over all. Chill for 4 hours. For the topping, combine the

first 4 ingredients together in a pan. Cook over medium heat 2

minutes Sprinkle over cooled pie. Serve with the whipped topping.


SERVINGS 8; CALORIES 229; FAT 8.8 g; PROTEIN 2.3 g; CARBS 37 g;

FIBER 3.5 g; CHOL 14 mg; IRON 1.4 mg; SODIUM 176 mg; CALC 34 mg





Strawberries 'N' Cream Pie

WW Mag Jan/Feb 00

*Note: Top with strawberries right before serving the pie or they will


out and soften the filling


1/4 C. spoonable sugar substitute (such as Equal Spoonful)

1/4 tsp. water

1 (8-oz) tub light cream cheese, softened

2 C. frozen fat-free whipped topping, thawed

1 (6-oz.) ready-made reduced fat graham cracker piecrust

3 C. halved fresh strawberries

Mint sprigs (opt.)


1. Combine first 3 ingredients in a large bowl: stir with a whisk until


blended. Fold in whipped topping. Spread mixture into crust; cover and

chill 1 hour or until firm. Arrange strawberries evenly over cream

cheese mixture just before serving. Garnish with mint sprigs if desired;



YIELD: 8 servings.


POINTS: 4 per serv. (Cal 208, Pro 4.3 g, Fat 8g, Carb 27.6 g, Fib 1.7 g,

Chol 17 mg, Iron 0.6 mg, Sod 266 mg. Calc 46 mg).



Fresh Strawberry Rhubarb Pie 3.5 pts.


Serves 8

1 refrigerated unbaked 9 inch Pillsbury Piecrust

1 (4 serving) package JELL-O sugar-free strawberry gelatin

1(4 serving) package JELL-O sugar-free vanilla cook & serve pudding mix

1/2 cup water

2 cups finely chopped rhubarb

2 cups fresh strawberries

6 tablespoons Bisquick Reduced Fat Baking Mix

2 tablespoons Sugar Twin or Splenda

1 tablespoon+ 1 teaspoon reduced calorie margarine


Preheat oven to 400 degrees. Place piecrust in a 9 inch pie plate and flute edges. Set aside. In a medium saucepan, combine dry gelatin, dry pudding mix, and water. Stir in rhubarb.

Cook over medium heat, stirring often, until rhubarb is tender, about 8 minutes. Remove from heat. Place strawberries in bottom of prepared piecrust.

Spoon hot rhubarb mixture evenly over strawberries. In a medium bowl, combine

baking mix and Sugar Twin. Add margarine. Mix well with a fork until mixture

is crumbly. Sprinkle mixture evenly over top of pie. Bake 15 minutes. Lower

heat to 350 degrees and continue baking 45 minutes. Place pie plate on a wire

rack and allow to cool completely. Cut into 8 servings.


HINT: Good served with Cool Whip Lite, count the few added calories. Each serving equals:Diabetic: 1 Starch, 1 Fat, 1/2 Fruit193 Calories, 9 gm Fat, 6 gm Protein, 22 gm Carbohydrate, 305 mg Sodium, 3 gm Fiber

JoAnna Lund, The Diabetic's HE cookbook, pg. 250



1 box (.3 oz) sugar-free strawberry-flavor gelatin

1/4 cup boiling water

2 8 0z containers strawberry flavor light yogurt

1 8 oz container frozen FF whipped topping, thawed

1 prepared 9" reduced-fat graham cracker pie crust

1. In large heat-resistant bowl, dissove gelatin in boiling water. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.

2. Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.


8 servings; 3 points per serving

148 cal, 3.5g fat, 1g fiber

Jessica (in Seattle)


HW: 204.4

CW: 165.6

WWG: 148

PG: 135

Getting back to goal

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Strawberry Pie


1 (.8 oz.) Package of Sugar Free Cook N Serve Vanilla Pudding

2 Cups Water

3 Cups Strawberries, sliced

1 (0.3 oz.) Package Sugar Free Strawberry Jello

Fat Free Cool Whip (optional)


In a medium saucepan, add water and pudding mix. Bring mixture to a boil. Remove from heat and immediately add the strawberry Jello, stirring until dissolved.

Set aside and let cool to room temperature. Place sliced strawberries into the bottom and up the sides of a deep-dish pie plate. Pour the cooled pudding mixture over the strawberries and refrigerate until completely chilled. Top each piece with Fat Free Cool Whip if desired.


Serves: 4

Per Serving: 62 Calories; trace Fat (5.6% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 1/2 Fruit. WWP: 1

Be your own best friend every day.

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*** BUMP *** :bcb_up


Ya-Ya Sisterhood name: Viscountess Cheshire Kitten


Recomitted - Feb 18, 2006 - 219/200.2/5 more / 5' 7"

Total Loss - 18.8 :D

1st mini goal - 10 % = 198

2nd mini goal - Overweight not Obese BMI = 191 lbs


"Do what you can, with what you have, where you are." --Theodore Roosevelt



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