If you live in a semi-rural area like I do, you are likely to pass by fields of people picking those luscious, red, ripe strawberries. You may even notice someone walking towards the payment area and think, “I wonder if he/she ate as many strawberries as are in the baskets?” I know I do.
Three years ago I took my granddaughter, who was three at the time, to a local strawberry field so she could finally taste a truly “fresh” strawberry. In all honesty, I did not pay attention to how many she was eating until she mentioned how full she was as we were leaving the field. We delivered part of our pickings to my best friend and some to my brother before we went home to give the rest to her parents for a picnic they were having the next day.
When we arrived at her house, she went running in to tell her dad how much fun she had in the strawberry fields with her nanny. She was midway through the first sentence when strawberries came spewing from her mouth before she could tell anyone she was feeling sick. Her dad grabbed her up and put her in the shower until she stopped, while I cleaned up the mess in the living room (the least I could do for not properly supervising how many of those red delights she was digesting while we were together. Ever since, whenever she gets sick, she says, “I feel like I’m going to have strawberries.”
For many of us, that would be the end of our love affair with strawberries, but not for her. Of course, I have limited the number of strawberries she eats while we are picking ever since.
There are many, many recipes in which to place those fresh strawberries, but Trudie Ann says, in her contribution to diabeticconnect.com, “There’s no better way to enjoy fresh, juicy strawberries than a slice of this pie with a dollop of creamy topping.” Give this fresh strawberry pie a try – I suspect you may end up agreeing with her.
- 3 packages. sugar substitute
- 1 small box sugar free strawberry gelatin
- 3 cup fresh strawberries
- 3 tablespoons cornstarch
- 1 cup hot water
- 1 pie crust
- 1 package sugar free cool-whip
- Mix gelatin, cornstarch, and hot water: cook 2 minutes.
- Add sugar substitute and cool.
- Add sliced strawberries to cooled gelatin mixture and coat.
- Pour into cooled 9 inch pie crust.
- Top with sugar free cool whip before serving.
Option: You can use frozen strawberries but then it wouldn’t be fresh strawberry pie. You can keep back a few slices of strawberries to place on top of pie to decorate.