Have you ever eaten strawberries dipped in chocolate? If so, you know how delicious they are, so delicious you can hardly stop eating them. The slightly tart flavor of the strawberries offsets the sweetness of the chocolate. Fresh Strawberry Pie with Chocolate Drizzle is based on this flavor combination. The recipe has been around for years and I have lightened it.
Pastry crust is high in fat so I used a chocolate crumb crust. I replaced the sugar with a Splenda-sugar blend. Instead of whipped cream I used "free" whipped topping. You must use really fresh strawberries for this pie, not bruised ones, so look them over carefully. Rinse the strawberries and dry them with a paper towel before you hull them. Chill the pie for two hours before slicing. Fresh Strawberry Pie with Chocolate Drizzle will be gone in the blink of an eye.
Pie Recipe
FRESH STRAWBERRY PIE WITH CHOCOLATE DRIZZLE
2 cups whole strawberries
1 cup mashed strawberries
1 chocolate Ready Crust, made with Hershey's chocolate
1 cup Splenda Sugar Blend for Baking
1/2 cup water
1 tablespoon fresh lemon juice
4 tablespoons corn starch
1 8-ounce carton "free" whipped topping
Hershey's light chocolate syrup
Rinse, dry, and hull the strawberries. Arrange two cups of whole strawberries, pointed ends up, in the chocolate crust.
Combine 1 cup mashed strawberries, the Splenda Sugar Blend for Baking, water, lemon juice, and corn starch in a medium saucepan. Cook, stirring often, until glaze has thickened. Cool glaze for two minutes and pour over whole strawberries. Chill the pie until the glaze has set. Frost pie with whipped topping. Drizzle chocolate syrup in zig-zag lines over frosting. Makes 8 yummy servings.
Copyright 2006 by Harriet Hodgson
Fresh Strawberry Pie with Chocolate Drizzle
http://www.harriethodgson.com
http://www.healthwriter.blogspot.com
Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer Hodgson was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find another review on the American Hospice Foundation website under the "School Corner" heading.
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