Makes 8 servings

  • 1 package (1/3 ounce/10 g) no-sugar-added strawberry-flavored gelatin
  • 2/3 cup boiling water
  • Ice cubes
  • 1/2 cup cold water
  • 2 cups lower-fat non-dairy whipped topping, divided
  • 1/2 cup plain yogurt
  • 1 cup sliced strawberries, divided

Graham water crust: (see below)

  1. Pour gelatin into a medium bowl and stir in boiling water. Stir for 2 minutes, until all of the gelatin is dissolved.
  2. Add enough ice to the cold water to make 1 cup (250 ml). Stir into the gelatin until its slightly thickened and the ice is melted.
  3. Stir in 1-1/2 cups (375 ml) of the whipped topping and yogurt and mix until smooth. Fold in 1/2-cup (125 ml) of the strawberries. Cover and refrigerate for 10 to 14 minutes, or until mixture begins to set.
  4. Spoon into graham wafer crust. Refrigerate for 4 hours, or until firm. Garnish with the remaining 1/2 cup (125 ml) strawberries and the remaining 1/2 cup whipped topping.

Graham Wafer Crust:

  • 3/4 cup graham wafer crumbs
  • 3 tablespoons melted soft margarine
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. In a small bowl, combine graham wafer crumbs, margarine, cinnamon and nutmeg. Press into pie plate.

Variations: Use your favorite fruit-flavored gelatin and fruit. For example, try orange-flavored gelatin with mandarin oranges or raspberry-flavored gelatin with fresh raspberries.

  • Calories per serving 116
  • Protein 3 g
  • Fat 6 g
  • Saturated fat 1 g
  • Carbohydrate 5 mg
  • Sodium 151 mg

– Canada’s Best Cookbook for Kids with Diabetes, by Colleen Bartley, in association with the Canadian Diabetes Association

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