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 actually possible to trace the history of written recipes far back into distant history, certainly as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, mostly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of tablets in Sumerian which show 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 anyone who drank it feel `blissful`. As we move into Roman times 25BC a roman called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius describes how the cooks of Roman times made use of many aromatic flavors, including some that we all recognise for example basil, mint and dill. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including coriander, parsley, and basil. These new foods and tastes prompted an outbreak in books on cooking, some of which are kept safe in private collections. During the following few centuries, the powerful and rich competed to serve the best banquets, and consequentially the best cooks and their recipes were at a premium. Nevertheless, it was during the 19th century that cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and writing down recipes common in their social group. By the time we get to the 1900s, cooking publications are in great demand, mostly due to better eduction, leisure time and disposable income. |
We hope you enjoy this Low Cal Strawberry Chiffon Pie recipe.
