.
Ingredients:
3 cups (750 ml) frozen unsweetened
or fresh strawberries 1 cup (250 ml) water
1 packet unflavored gelatin
1 tbsp (15 ml) cornstarch
1 egg, separated
Artificial sweetener equivalent
to 14 tsp (70 ml) sugar (14 aspartametablets, crushed)
1 tsp. (5 ml) vanilla
1/2 tsp (2 ml) almond extract
1/4 cup (50 ml) instant
skim milk powder
1/4 cup (50 ml) ice water
9 inch Graham Cracker
Crust
Instructions:
Slice strawberries. Pour
water over strawberries; let stand 1 hour at room temperature. Drain water
from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin
over 2 tbsp (25 ml) of liquid drained from strawberries. Whisk cornstarch
and egg yolk into remaining water. Cook and stir over medium heat until
mixture boils and thickens slightly. Remove from heat. Add softened gelatin,
sweetener, vanilla and almond extract, stirring until gelatin and sweetener
dissolve. Stir in strawberries. Chill about 30 minutes or until mixture
is partially set. Beat egg white, skim milk powder and ice water in a chilled
bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker
Crust. Chill, about 4 hours, until completely set.
Yield: 6
Nutrition Facts:
Amount Per Serving:
Calories 156
Fat 8 g, Cholesterol
mg,
Sodium mg,
Courtesy Of:
Splenda Granular
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