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Ingredients
- 50 reduced-calorie vanilla wafers
- 1/4 cup butter or stick margarine, melted
- 2 tablespoons sugar
- 1 teaspoon grated orange rind
- Cooking spray
- 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
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 350°.
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-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
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.
Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the 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.
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