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Strawberry Chiffon Pie


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  • 1 cup sliced strawberries
  • 1 cup crushed pineapple
  • 1 packet low-cal. strawberry jello
  • 4 packets sugar substitute
  • 1 cup 2% evaporated milk
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon almond extract



Step 1

Bring pineapple to a boil

Stir in gelatin until disolved

Add strawberries and sugar substitues

Set aside

In chilled bowl with chilled beaters, whip chilled milk with lemon juice until frothy

Add extracts and beat until stiff

Fold in fruit mixture and combind well

Put into sprayed pie plate

Refridgerate at least 2 hours

Cut into 6 equal portions to serve


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