A must try - Fruits & Vegetables

Gemini's Grace (Published in Imbibe magazine)

Initially, this cocktail is tart but very enjoyable. After eating the Miracle Fruit, the drink develops a nicely balanced sweetness, and the sorrel takes on more of a forward note.

• 2 oz. tequila reposado
• 1 leaf sorrel, finely chopped
• Ice cubes
• 3 dashes grapefruit bitters
• 4 oz. grapefruit juice, fresh-squeezed
• Tools: shaker, muddler
• Glass: double rocks

In a shaker, muddle tequila, sorrel and ice cubes. Add bitters and grapefruit juice and shake vigorously.
Pour contents of shaker into a glass, adding ice cubes as needed. Garnish.

Sugar-Free Drinks

Miracle Fruit Cocktail (published here)

• 2 oz. fine dark rum
• Juice of 1/2 lime
• Juice of 1/2 lemon
• 2 oz grapefruit juice (or orange juice if you would like it to be very sweet)
• 2 dashes orange bitters

The Thornton Cocktail (Published in Imbibe magazine)

Sip this cocktail as-is, then halfway through, dissolve the miracle fruit berry tablet, moving the tablet around your mouth to fully coat your taste buds. Then continue to enjoy the cocktail, noting the difference in flavor.

• 2 oz. Cynar
• 2 dashes Peychaud's bitters
• 2 oz. lemon juice, fresh-squeezed
• 1 oz. simple syrup
• Soda water to fill
• Large ice cubes (1 3/4-inch cubes are ideal)
• Glass: double rocks

In a double rocks glass, combine Cynar, bitters, lemon juice and simple syrup. Fill glass with large ice cubes and top with a splash of soda water. Garnish. Dissolve 1 Miracle Frootie on your tongue before drinking.

• 4 cups fresh fruit (see recommendations below)
• Unsweetened fruit juice
• Nutmeg and cinnamon

APPLE LASAGNA

• 8 lasagna noodles
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 2 cups freshly squeezed orange juice
• 1 teaspoon almond extract

APPLE-SOUR CREAM PIE (makes 8 servings)

• 1    unbaked pie shell
• 4    fluid ounces (120 g) egg substitute
• 1/3    cup ( 63 g) one-to-one sugar substitute or equivalent sugar packets
• 2    tablespoons (30 g) flour
• 1/8    teaspoon (0.6 ml) salt (optional)

BAKED CINNAMON APPLES

Yield: Makes 6 servings
See Cooking Videos
 

CABERNET PEARS

by the Editors of Publications International, Ltd.
Publications International, Ltd., the Editors of.  "Cabernet Pears."  31 August 2006.  HowStuffWorks.com. http://recipes.howstuffworks.com/cabernet-pears-recipe.htm  29 October 2008.

• 2 pears
• 1 bottle (750 mL) Carbernet Sauvignon
• 1 stick cinnamon

CREAMY KEY LIME PIE Basic Lifestyle

• Crust
• 2 cups Fiber One original bran cereal
• 1/4 cup butter or margarine, melted
• 1 TBS corn syrup

 Delightful fruit turnovers

- sweet fruit filling in a flaky pastry

Pastry:

• 2 cups unbleached white flour
• 2/3 cup butter, softened
• 6 or 7 tablespoons water
• 1/2 cup butter

GRANDMA'S APPLESAUCE CAKE

• Spicy apple cake served with warm applesauce.

Cake:

• 1/4 cup butter, softened

LEMON MERINGUE PIE

• 1/2    cup (64 g) cornstarch
• 1/4    teaspoon (1.25 ml) cream of tartar
• 1/4    teaspoon (1.25 ml) salt
• 1    cup (240 ml) fresh lemon juice

LIME SURPRISE

• Yield: Makes 12 (1/3-cup) servings
• See Cooking Videos
• This exceptionally flavorful treat is surprisingly simple to prepare!
• Ingredients:
• 2 whole eggs

Miracle Fruit Apple Strudel

Puff (filo) pastry

Apples (can be as sour as they get), Cinnamon, Orange juice.
Peal and cut apples, lay them on rolled out puff pastry, sprinkle with cinnamon, pour on a little orange juice and roll it up.
Place in oven for approximately 30 mins or until golden brown. Remember that with Miracle Fruit there is no need to add sugar!

ORANGE BLOSSOM STRAWBERRY PIE

RHUBARB FRUIT PIE

• made with fresh fruit of the season

Pastry and Topping:

• 2 cups granola (flaked coconut, chopped nuts, dried fruit, rolled oats, seeds and/or spices)
• 2 cups unbleached white flour
• 1/2 cup vegetable oil
• Unsweetened fruit juice (squeezed oranges, lemons,...)

FRESH STRAWBERRY PIE

Source: DIABETIC  http://www.diabetic-recipes.com/recipes/JUL99_3.2.htm

• 1    0.5 ounce (15 g) package sugar-free strawberry flavored gelatin
• 1 1/2    cups (360 ml) boiling water

Drinks

Miracle Fruit Cocktail (published here)

• 2 oz. fine dark rum
• Juice of 1/2 lime
• Juice of 1/2 lemon
• 2 oz grapefruit juice (or orange juice if you would like it to be very sweet)
• 2 dashes orange bitters

The Thornton Cocktail (Published in Imbibe magazine)

Sip this cocktail as-is, then halfway through, eat the Miracle frootie, moving the frootie around your mouth to fully coat your taste buds. Then continue to enjoy the cocktail, noting the difference in flavor.

• 2 oz. Cynar
  
• 2 dashes Peychaud's bitters
  
• 2 oz. lemon juice, fresh-squeezed
  
• 1 oz. simple syrup
  
• Soda water to fill
  
• Large ice cubes (1 3/4-inch cubes are ideal)
  
• Glass: double rocks

In a double rocks glass, combine Cynar, bitters, lemon juice and simple syrup. Fill glass with large ice cubes and top with a splash of soda water. Garnish. Dissolve 1 Miracle Berry tablet on your tongue before drinking.

Gemini's Grace (Published in Imbibe magazine)

Initially, this cocktail is tart but very enjoyable. After eating the Miracle Fruit, the drink
develops a nicely balanced sweetness, and the sorrel takes on more of a forward note.

• 2 oz. tequila reposado
  
• 1 leaf sorrel, finely chopped
  
• Ice cubes
  
• 3 dashes grapefruit bitters
  
• 4 oz. grapefruit juice, fresh-squeezed
  
• Tools: shaker, muddler
  
• Glass: double rocks

In a shaker, muddle tequila, sorrel and ice cubes. Add bitters and grapefruit juice and shake vigorously.
Pour contents of shaker into a glass, adding ice cubes as needed. Garnish.

Recipes

Fruit Juice Sweetened Desserts (sugar-free, all natural)

Miracle Fruit Apple Strudel

Puff (filo) pastry

Apples (can be as sour as they get), Cinnamon, Orange juice.
Peal and cut apples, lay them on rolled out puff pastry, sprinkle with cinnamon, pour on a little orange juice and roll it up.
Place in oven for approximately 30 mins or until golden brown. Remember that with Miracle Fruit there is no need to add sugar!
Before serving why not pour a little orange juice over the top?
The amount to use would depend upon how sweet you would like it to be - the orange juice works as a
strong sweetener. Enjoy in a perfectly sweet apple strudel without sugar or artificial sweeteners - simply
take one (or even half) a Miracle Fruit Berry tablet before your first bite.

Delicious!

Delightful fruit turnovers

- sweet fruit filling in a flaky pastry

Pastry:

• 2 cups unbleached white flour
• 2/3 cup butter, softened
• 6 or 7 tablespoons water
• 1/2 cup butter

Filling:

• 2 1/2 cups fruit filling (see recommendations below)

Measure flour and ⅔ cup softened butter into a mixing bowl; mix well with a fork or pastry blender until mixture resembles coarse meal. Gradually add water, using just enough to form a soft dough. Roll out on a lightly floured surface to ⅛″ thickness. Slice off bits of ⅓ cup butter with a sharp knife and place on rolled-out pastry so that pastry is covered fairly evenly with specks of butter. Fold top of pastry down to the center, bottom up to center, and sides into the center. Wrap in plastic (or other) and chill well.

To prepare turnovers, place pastry on a lightly floured surface and roll out to ⅛″ thickness. With a sharp knife cut into 4″ squares. Place 1/4 cup filling in the center of each. Wet the edges of the pastry with milk, fold over into triangles, and crimp the edges securely together with the tines of a fork. Cut a lit on the top to allow steam to escape. Place turnovers on oiled baking sheets. Bake at 425 degrees F (220 °C) for 15 to 20 minutes, until browned. Cool on wire racks and serve warm or chilled. Yields 10 turnovers.

Fillings:
Apple Turnovers: Fill each with chopped apple, nutmeg, cinnamon and raisins (optional).
Strawberry Turnovers: Fill each with strawberries and a dash of cinnamon.
Also possible are blueberry, peach, pear, plum and pineapple turnovers.

To make the turnover sweeter, pour some orange juice on top of it.simply
Remember - take one (or even half) a Miracle Fruit Berry tablet before your first bite.

RHUBARB FRUIT PIE

• made with fresh fruit of the season

Pastry and Topping:

• 2 cups granola (flaked coconut, chopped nuts, dried fruit, rolled oats, seeds and/or spices)
• 2 cups unbleached white flour
• 1/2 cup vegetable oil
• Unsweetened fruit juice (squeezed oranges, lemons,...)

Filling:

• 4 or 5 cups mixed, sliced fresh fruit (mostly rhubarb; apple, peach, strawberries, pineapple, whole blueberries),
• 1/4 cup unbleached white flour,
• 1 tablespoon lemon juice,
• Cinnamon and nutmeg to taste.

In a medium-sized mixing bowl combine granola, flour and oil and mix well. Gradually add fruit juice, adding just enough to form a soft dough. Divide mixture in half. Press one portion into a lightly oiled 9″ pie pan, covering bottom and size evenly. Save the remaining half for the topping.
In a large bowl toss fresh fruit with flour, lemon juice and spices to taste. Spoon into pastry-lined pie pan and sprinkle evenly with reserved granola topping. Bake at 375 degrees F (190 °C) for 40 minutes or until fruit is tender. Cool and refrigerate.
To serve, top each slice with chopped fresh fruit. Serves 8.
Dissolve 1 Miracle Berry tablet on your tongue before eating.

(HOT) FRUIT COMPOTE

• 4 cups fresh fruit (see recommendations below)
• Unsweetened fruit juice
• Nutmeg and cinnamon

In a medium-sized saucepan place chopped fresh fruit and add just enough fruit juice to cover fruit. Sprinkle with nutmeg and cinnamon to taste. Heat over low heat, stirring occasionally, until fruit is tender.
Serve warm (or chilled) in dessert bowls. Serves 4 to 6.

Recommended fruits: apples, peaches, pears, rhubarb, plum, prune, whole berries.
Dissolve 1 Miracle Berry tablet on your tongue before eating.

GRANDMA'S APPLESAUCE CAKE

• Spicy apple cake served with warm applesauce.

Cake:

• 1/4 cup butter, softened
• 3 large eggs
• 1/2 cup unsweetened apple juice
• 1/2 cup unsweetened applesauce
• 2 cups unbleached white flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 cup raisins (optional)
• 1 fresh apple, washed, peeled, cored and tiny sliced

Topping

• Unsweetened applesauce, warmed over medium heat

In a medium-sized bowl beat together butter, eggs, apple juice and applesauce until creamy. Add flour, baking powder, baking soda and cinnamon.
Beat well. Stir in raisins if desired.
Oil and flour an 8″ square baking pan, Line the bottom of the pan, one layer deep, with thinly sliced apple. Spoon batter over apples and smooth the top.
Bake at 350 degrees F (180 °C) for 25 to 30 minutes or until well browned. Invert onto a wire rack to cool, apple side up.
Serve apple up on individual dessert plates and spoon warm applesauce over each portion. Serves 6.
Remember - take one (or even half) a Miracle Fruit tablet before your first bite.

APPLE LASAGNA

by the Editors of Publications International, Ltd.
Publications International, Ltd., the Editors of.  "Apple Lasagna."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/apple-lasagna-recipe.htm>  29 October 2008.
 
Apple Lasagna

• Yield: Makes 12 to 15 servings
• See Cooking Videos
• Ingredients:  8 lasagna noodles
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 1/4 cup granulated sugar
• 1 teaspoon almond extract
• 2 cans (20 ounces each) apple pie filling
• 6 tablespoons all-purpose flour
• 6 tablespoons packed brown sugar
• 1/4cup uncooked quick-cooking oats
• 1/2 teaspoon ground cinnamon
• Dash ground nutmeg
• 3 tablespoons margarine
• 1 cup sour cream
• 1/3 cup packed brown sugar

Preparation:

1. Cook lasagna noodles according to package directions. Drain in colander.
2. Preheat oven to 350°F. Grease 13X9-inch baking pan.
3. Combine Cheddar cheese, ricotta cheese, egg, granulated sugar and almond extract in medium bowl; blend well.
4. Spread 1 can apple pie filling over bottom of prepared pan. Layer half the noodles over filling, then spread cheese mixture over noodles. Top with remaining noodles, then remaining can of apple pie filling.
5. Combine flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until crumbly. Sprinkle over apple pie filling.
6. Bake lasagna 45 minutes. Cool 15 minutes.
7. Meanwhile, prepare garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate.
8. To serve, cut lasagna into squares and garnish with sour cream mixture.

BAKED CINNAMON APPLES

• Yield: Makes 6 servings
• See Cooking Videos
• Ingredients:
• 4 large Granny Smith or Rome Beauty apples
• 4 sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
• 1/3 cup brown sugar, packed
• ¼ cup dried cranberries
• ½ teaspoon ground cinnamon
• 2 tablespoons butter, cut into 4 pieces
• Vanilla ice cream

1. Preheat oven to 450°F. Core apples. Using paring knife, trim off 1/2-inch strip around top of each apple. Place each apple in center of foil sheet.
2. Mix cranberries and cinnamon in small bowl. Fill apples with mixture, sprinkling any excess around pared rim. Place 1 piece butter on mixture; press gently.
3. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on baking sheet.
4. Bake 20 minutes. Remove from oven. Carefully open foil packets; shape foil around apples. Bake 10 minutes more or until apples are tender. Remove from oven. Transfer apples to bowls; spoon remaining liquid over apples. Serve warm apples with ice cream.

CABERNET PEARS

• 2 pears
• 1 bottle (750 mL) Carbernet Sauvignon
• 1 stick cinnamon
• 7 peppercorns
• 1 bay leaf
• 2 whole cloves
• 1/3 cup sugar
• 3 sprigs fresh thyme
• 1/4 cup sugar
• Vanilla ice cream (optional)

1. Peel and core pears, leaving stem on. Thinly slice off the bottom of each pear so  they can stand upright. Stand pears in a medium to large saucepan. Pour in enough wine to almost cover pears. Add water to cover, cinnamon, peppercorns, bay leaf, cloves, 1/3 cup of the sugar and thyme. Bring to a boil and then reduce to a simmer. Simmer gently, uncovered, about 30 minutes.
2. Transfer 2 cups strained poaching liquid to another medium saucepan. Return pears and remaining poaching liquid to a simmer; simmer 15 minutes or until pears are just tender.
3. Meanwhile, stir in 1/4 cup sugar into the 2 cups of poaching liquid. Boil about 15 minutes or until reduced to a syrup.
4. Remove pears with a slotted spoon and stand in serving dishes. Pour syrup over pears. Serve with a scoop of vanilla ice cream, if desired.

• Serving Size: 1 pear plus 2 tablespoons syrup
• Sodium    11 mg
• Protein    <1 g
• Fiber    2 g
• Carbohydrate    40 g
• Saturated Fat    trace g
• Total Fat    <1 g
• Calories from Fat    0.2 %
• Calories    173

LIME SURPRISE

• Yield: Makes 12 (1/3-cup) servings
• See Cooking Videos
• This exceptionally flavorful treat is surprisingly simple to prepare!
• Ingredients:
• 2 whole eggs
• 6 egg whites
• 3 tablespoons margarine
• 1-1/4 cups sugar
• 1 tablespoon grated lime peel
• 3/4cup fresh lime juice
• 8 ounces lady fingers, divided

1. Combine eggs and egg whites in medium bowl; beat until foamy. Set aside. Combine margarine and sugar in top of double boiler. Melt margarine over simmering water. Add lime peel and lime juice; mix well.
2. Add egg mixture to margarine mixture; cook and stir until thickened, about 6 minutes. Remove from heat; cool completely.
3. Cut lady fingers in half lengthwise. Line bottom of 1-1/2-quart souffle dish or casserole dish with lady fingers. Cover with 1 cup of lime mixture. Continue layering until all lady fingers are used. End with layer of lime sauce.
4. Cover tightly; refrigerate 6 hours or overnight. Garnish with grated lime peel, if desired.

• Serving Size:
• Carbohydrate    34 g
• Cholesterol    104 mg
• Saturated Fat    1 g
• Total Fat    5 g
• Calories from Fat    24 %
• Calories    200
• Protein    5 g
• Sodium    99 mg
• Dietary Exchange:
• Fat    1
• Starch  2

CREAMY KEY LIME PIE Basic Lifestyle

• Crust
• 2 cups Fiber One original bran cereal
• 1/4 cup butter or margarine, melted
• 1 TBS corn syrup
• 1 TSP vanilla extract
• Filling
• 2 TBS cold water
• 1 TBS fresh lime juice
• 1-1/2 TSP unflavored gelatin
• 4 oz. (half an 8-oz. package) 1/3-less fat cream cheese (Neufchatel), softened
• 3 containers (6 oz. each) Yoplait Light Thick & Creamy Key Lime Pie yogurt
• ½ cup thawed reduced-fat whipped topping
• 2 TSP grated lime peel

1. Heat oven to 350°. Place cereal in a zip-lock plastic bag., and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture. Let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture. Beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

APPLE-SOUR CREAM PIE (makes 8 servings)

• 1    unbaked pie shell
• 4    fluid ounces (120 g) egg substitute
• 1/3    cup ( 63 g) one-to-one sugar substitute or equivalent sugar packets
• 2    tablespoons (30 g) flour
• 1/8    teaspoon (0.6 ml) salt (optional)
• 1    cup (200 g) low fat sour cream
• 2    tablespoons (10 ml) fresh lemon juice
• 1 1/2    pounds(720 g) tart apples such as Granny Smith, peeled, cored and sliced very thin
• 1/8    teaspoon (0.6 ml) ground nutmeg
• refrigerated butter-flavored cooking spray

1. Preheat oven to 400°F (200°C), Gas Mark 6.
2. Line a 9-inch (23 cm) pie pan with pastry. Cut off extra dough leaving 1/3 inch (.8 cm) to turn under and then crimp decoratively.
3. In a bowl, combine the egg substitute, sugar substitute, flour, salt (if using), sour cream, and lemon juice. Gently fold in the sliced apples. Pour into lined pie pan. Sprinkle with nutmeg and coat with cooking spray.
4. Bake for 40 minutes or until the top is browned and set. Chill before serving,

• 211 calories (32% calories from fat)
• 5 g protein
• 8 g total fat (2.5 g saturated fat)
• 35 g carbohydrates,
• 2 g dietary fiber,
• 10 mg cholesterol,
• 28 mg sodium

• 2 1/2 carbohydrate (1 1/2 bread/starch, 1 fruit),
• 1 1/2 fat

LEMON MERINGUE PIE

• 1    cup (20 g) SugarTwin® Spoonable
• 1/2    cup (64 g) cornstarch
• 1/4    teaspoon (1.25 ml) cream of tartar
• 1/4    teaspoon (1.25 ml) salt
• 1 1/2    cups (360 ml) water
• 1/2    cup (120 ml) fresh lemon juice
• 2    tablespoons (25 g) margarine
• 1    teaspoon (5 ml) grated lemon zest
• 3    large eggs, separated
• 2    drops yellow food coloring (optional)
• 1    9-inch (22.5 cm) fresh or frozen pie shell, baked and cooled Meringue
• 1/4    teaspoon (1,25 ml) cream of tartar
• 1/2    teaspoon (2.5 ml) pure vanilla extract

1. In a nonstick medium saucepan, combine 1 cup SugarTwin®, cornstarch, cream of tartar, and salt. Whisk in water and lemon juice.
2. Cook over medium heat, stirring, until mixture boils. Reduce heat to medium-low; continue cooking and stirring for 1 minute. Remove from heat. Stir in margarine and lemon zest; set aside.
3. In a medium bowl, whisk together egg yolks until lemon colored. Whisk at least half of the hot cornstarch mixture into eggs. Stir this mixture into remaining mixture in saucepan, blending well. Return pan to medium-low heat. Cook, stirring, for 2 minutes.
4. Cool slightly. Pour filling into baked pie crust.
5. Preheat oven to 350°F (180°C), Gas Mark 4.
6. To make the meringue: In a small mixer bowl, combine egg whites (works best at room temperature) and 1/4 teaspoon cream of tartar. Beat with an electric mixer on high speed until froth. Add vanilla. Gradually add SugarTwin®, 1 tablespoon (15 ml) at a time. Beat until stiff peaks form. Spread evenly over lemon filling, sealing well around the edge of the crust. If desired, swirl peaks by lifting up some of the meringue with the back of a spoon.
7. Bake for 12 to 15 minutes until meringue is golden brown. Cool before serving. Refrigerate leftovers for no more than 2 days.

• 153 calories (54% calories from fat),
• 3 g protein,
• 9 g total fat (2.0 g saturated fat),
• 14 g carbohyrate, 0 dietary fiber,
• 64 mg cholesterol,
• 152 mg sodium

• 1 carbohydrate (bread/starch),
• 2 fat

ORANGE BLOSSOM STRABERRY PIE

• 1tablespoon Granulated SugarLike
• 1 1/4 cup cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 7/8 cup ButterLike Baking Butter
• ice water
• 1 teaspoon vinegar
• butter or vegetable cooking spray
• 1 large egg white, beaten

• 3/4    cup SugarLike Granulated Sugar
• 3    tablespoons cornstarch
• 1    teaspoon grated orange peel
• 6    cups strawberries, hulled
• 6    tablespoons water
• 2    tablespoons frozen orange juice concentrate, thawed

1. Place dry ingredients in mixing bow; stir with a fork. If ButterLike is cold, soften for 10-30 seconds in the microwave. Cut pre-measured baking Butter into the flour mixture with a pastry cutter or two knives until you have small crumbs.
2. Add ice water and vinegar gradually, mixing while adding. At certain altitudes and humidity levels, the dough may not require much water. You want the flour pretty much picked up off the bottom of the bowl. If necessary, add more water or flour until dough does not fall apart and will roll out easily. Let dough rest for a few minutes before rolling.
3. Flour a work surface and place 1/3 of the dough in the center. Roll out to form a circle slightly larger than a 8 or 9-inch pie plate which has been lightly coated with cooking spray, adding flour as necessary to prevent dough from sticking. Fold dough in half and lift into pie pan; open dough up. Fit down into pan and crimp the edges. Make vent designs in the bottom and brush the crust with egg white. Bake at 350°F for 20-25 minutes. Remove from oven and cool. (Ed note: Roll out and freeze or refrigerate the 2 remaining crusts.)
4. In a 1 1/2-quart pan, combine SugarLike, cornstarch, and orange peel. In a blender or food processor, whirl 2 cups of the least perfect strawberries with water until smoothly pureed. Blend puree into SugarLike mixture. Bring to a boil, stirring often. Remove from heat; stir in orange juice.
5. Arrange remaining strawberries, tips up, in the cool baked pastry. Spoon hot glaze over berries, covering completely. Refrigerate until glaze is cool and set.

• 137 calories (10% calories from fat),
• 2 g protein, 1 g total fat (0 saturated fat),
• 41 g carbohydrate,
• 7 dietary fiber, 0 cholesterol, 180 mg sodium

• 0.9 bread/starch, 0.6 fruit, 0.1 fat

FRESH STRAWBERRY PIE

• 1    0.5 ounce (15 g) package sugar-free strawberry flavored gelatin
• 1 1/2    cups (360 ml) boiling water
• 3 cups (498 g) sliced fresh strawberries
• 2 cups (453 g) plain nonfat yogurt
• 1 9-inch (22.5 cm) graham cracker crust
• 8 perfect whole strawberries, washed but not hulled

• In a large bowl, dissolve gelatin in boiling water. Chill until slightly thickened, about 15 to 20 minutes. Stir in strawberries. Chill another 10 minutes.
• Fold in yogurt and pour mixture into graham cracker crust. Chill until firm or at least 4 hours.
• To serve, cut into 8 wedges and top each serving with a whole strawberry. Serve cold.

• 177 calories (33% calories from fat)
• 6 g protein
• 7 g total fat (1.6 g saturated fat)
• 24 g carbohydrates
• 2 g dietary fiber
• 1 mg cholesterol
• 208 mg sodium

• 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit),
• 1 fat