Ingredients
1 cup water
1 env knox unflavored gelatine
1 .20 oz kool aid unsweetened
1 drink mix (strawberry flav.)
8 1 g packets equal sugar sub
1 recipe low cal whipped topp-
1 ing
2 tbsp instant dry milk
9 inch graham cracker crust
1 (see diabetic recipe)
9 fresh strawberries
1 (optional)
Directions
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
Servings: 1 pie
Low Cal Strawberry Chiffon Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Diabetic; Diet; Fruit; Healthy
The History of Recipes
It is possible to read the history of meal recipes way back into antiquity, in truth as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, in the main part, these early recipes were just primitive hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to food historians are some tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. He also tells us how the cooks of Roman times used a wide range of aromatic flavors, including some that we all recognise for example thyme, rue and asafoetida. Later, there were two interesting recipe books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the nobility of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as parsley and basil. These new foods and tastes was responsible for a surge in recipe publications, most of which are now in academic collections. The arrival of television brings us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Low Cal Strawberry Chiffon Pie recipe.
