LOW CAL STRAWBERRY CHIFFON PIE

      Title: LOW CAL STRAWBERRY CHIFFON PIE
  Categories: Diabetic, Pies, Desserts, Fruits, Low-fat/cal
       Yield: 1 Pie
  
       1 c  Water
       1    Env knox unflavored gelatine
       1    .20 oz kool aid unsweetened
            Drink mix (strawberry flav.)
       8    1 g packets equal sugar sub
       1    Recipe low cal whipped topp-
            Ing
       2 tb Instant dry milk
       9    Inch graham cracker crust
            (see diabetic recipe)
       9    Fresh strawberries
            (optional)
  
   Combine water and gelatin.  Let set for 5 minutes and then heat until
   gelatin is melted.  Add Kool aid mix and sweetener to gelatin. Mix
   well and refrigerate until slightly thickened. Prepare whipped
   topping while gelatin is thickening.  Refrigerate until needed. Add
   dry milk to thickened gelatin and whip at high speed until creamy and
   stiff. Remove beater and gently fold in whipped topping into whipped
   gelatin. Spread filling evenly into graham cracker crust. Garnish
   eack serving with a fresh strawberry, placing a fresh strawberry in
   the center of the pie. Refrigerate until firm. Cut into 8 equal
   pieces. Per serving(1/8 of pie): CAL 125; CHO 15 gm; PRO 3 gm; FAT 7
   gm; NA 122 mg; Food exchanges per serving: 1 bread, 1 fat Source: The
   New Diabetic Cookbook
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