Light Strawberry Pie

By carvalhohm

Ingredients

• 1 can (8 ounces) unsweetened crushed pineapple
• 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
• 1 package (.3 ounce) sugar-free strawberry gelatin
• 3 cups sliced fresh strawberries
• 1 reduced-fat graham cracker crust (8 inches)
• 1/2 cup reduced-fat whipped topping

Details

Adapted from tasteofhome.com

Preparation

Step 1

Drain pineapple, reserving juice in 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to saucepan. Whisk in pudding mix and gelatin until combined. Bring to boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from heat; cool for 10 minutes.

Add strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.

1 piece equals 159 calories,