Preparation

Put sliced berries in piecrust. Combine water, cornstarch and sugar. Heat until sugar is melted and mixture is clear. Add Jell-O and pour over berries. Chill until set.

Yield: 8 Servings

NOTES : 

Sodium Category: LowSodium

From lowsodiumcooking.com

 

Nutrition Facts
Serving Size			1
Servings Per Recipe			8
Amount Per Serving
Calories			188
Calories from Fat			69
% Daily Values *
Total Fat	8 gr		11%
Saturated Fat	2 gr		9%
Polyunsaturated Fat	2 gr
Monounsaturated Fat	3 gr
Cholesterol	0 mg		0%
Sodium	21 mg		1%
Potassium	102 mg		3%
Carbohydrates	29 gr		10%
Dietary Fiber	2 gr		8%
Protein	2 gr
Vitamin A			0%
Vitamin C			56%
Calcium			1%
Iron			5%
* Percent Daily Values are based on a 2000 calorie diet
Diabetic Exchanges
Starch		1.5
Fruit		1
Milk		0
Other Carbohydrates		0
Vegetable		0
Lean Meat		0
Very Lean Meat		0
Fat		1.5

Low Sodium Cooking - Strawberry Pie

Piecrust Recipe
Makes enough for two piecrusts.

Place flour and sugar in food processor bowl. Pulse until mixed. Add shortening and process until mixture has the texture of sand, about 10 seconds. Slice margarine over top. Process until mixture is pale yellow and resembles coarse crumbs, about 10 1-second pulses. Turn mixture into medium bowl. Sprinkle 6 tablespoons of cold water over mixture. Fold and press with rubber spatula until mixture sticks together, adding up to 2 more tablespoons of water if needed. Divide dough into 2 balls, flatten each and wrap in waxed paper or plastic wrap. Refrigerate at least 1 hour. Roll out between sheets of waxed paper or plastic wrap. Transfer to pie plate. 

Yield: 12 Servings

Sodium Category: SodiumFree

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