2 pints fresh strawberries, hulled
2 TBSP. cornstarch
1-1/2 cups cold water
1 package (.3 oz.) sugar-free strawberry gelatin
9 packets Splenda
1 reduced-fat graham cracker crust (8 inches)
2 cups fat-free whipped topping
Instructions: Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; stir in gelatin and Splenda until dissolved. Stir in sliced strawberries. Pour into crust. Cover and refrigerate for 2 hours or until firm.
Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.
Yields 8 servings
Exchange per serving: 1 Starch; 1 Fruit; 1 Fat