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-CRUST-
1 c Flour -margarine
3/4 t Lite salt, optional 2 ea Tb (to 3) cold water
1/4 c Promise Ultra fatfree
FILLLING
1 ea Pt fresh strawberries AND
3/4 c Cold water 3 ea Pk Sweet ‘n Low
1/2 c Sugar 2 1/2 ea Tb cornstarch
OR 1 lg Or 2 sm bananas
1/4 c Sugar 1 ea Red food coloring
TOPPING
1 ea Pk (1.3oz) Dream Whip, -prepared
Spray a 9″ pie plate with Pam. Preheat oven to 475F. Mix all crust
ingredients until just moistened. Form into a ball and roll olut on a
floured surface to fit into pie pan. Don’t overwork the dough or it
will be tough. Prick bottom of crust and bake at 475F. 10 minutes or
until golden brown. Wash, hull and slice strawberries in half. Place
a saucepan with the water and 1/2 teaspoon red food coloring and
bring to a boil. When it reaches a full boil, pour in sugar and
cornstarch that have been mixed together. Stir until thickened and
clear. Remove from heat and cool in refrigerator. When filling is
cooled, slice bananas and layer in bottom of cooked, cooled pie
crust. Pour strawberry filling over bananas and return to
refrigerator until time to serve. Top with Dream Whip. Per sugar
serving: 180 cal., 1.9g fat (10%), 0mg chol., 2g fiber, 3g pro., 38g
carb., 63mg sod. Per S&L serving: 158 cal., 32g crb. Butter Busters
by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Yields
8 ———-
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