WeekendCook
04-22-2001, 08:53 AM
I am in strawberry heaven! Strawberry season has started in northern CA and the roadside stands are open for business! We bought a 1/2 flat of strawberries yesterday for $5 and I can't believe how good they are. I made Fresh Strawberry Pie last night and it was a 10! It is a CL recipe, however, I don't know when it appeared in the magazine because I had clipped it out.
Note--the recipe says the berries in the pie should be small, the smaller the better. Some of the strawberries that I bought were the size of a small fist...I'm not kidding! I just cut them into smaller pieces and it worked OK.
Here's the recipe for those of you who want to try it:
FRESH STRAWBERRY PIE
Crust:
50 reduced-calorie vanilla wafers
1/4 cup butter or stick margarine, melted
2 tablespoons sugar
1 teaspoon grated orange rind
Cooking Spray
Filling:
2 cups ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
1/2 cup frozen reduced-calorie whipped topping, thawed and divided
1. Preheat oven to 350 degrees.
2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9" pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes; cool on a wire rack.
3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup if necessary). Discard pulp.
4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minutes, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about 1/3 of sauce over strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping. Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).
Calories: 285 (27% from fat)
Fat: 8.5 g (sat 4.6 g, mono 2.5 g, poly .9g)
Protein: 1.9 g
Carb: 52.2 g
Fiber: 3.5 g
Chol: 16 mg
Iron: 1.2 mg
Sodium: 146 mg
Calc: 42 mg
Note--the recipe says the berries in the pie should be small, the smaller the better. Some of the strawberries that I bought were the size of a small fist...I'm not kidding! I just cut them into smaller pieces and it worked OK.
Here's the recipe for those of you who want to try it:
FRESH STRAWBERRY PIE
Crust:
50 reduced-calorie vanilla wafers
1/4 cup butter or stick margarine, melted
2 tablespoons sugar
1 teaspoon grated orange rind
Cooking Spray
Filling:
2 cups ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
1/2 cup frozen reduced-calorie whipped topping, thawed and divided
1. Preheat oven to 350 degrees.
2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9" pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes; cool on a wire rack.
3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup if necessary). Discard pulp.
4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minutes, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about 1/3 of sauce over strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping. Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).
Calories: 285 (27% from fat)
Fat: 8.5 g (sat 4.6 g, mono 2.5 g, poly .9g)
Protein: 1.9 g
Carb: 52.2 g
Fiber: 3.5 g
Chol: 16 mg
Iron: 1.2 mg
Sodium: 146 mg
Calc: 42 mg