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
Written cooking instructions as a concept can be tracked far back into distant history, in truth as far back as early Egypt, and possibly even further. Interesting though that is, sadly, these ancient recipes were just very simple hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into starters, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the Roman chefs were skilled in the use of many aromatic flavors, including a few you will know for example bay, mint and parsley. Moving our culinary historical trip onwards, we find two books which were published in the 1300s ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals served to the upper classes. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and tastes was responsible for a surge in books on cookery, many of which still exist in private libraries. When we get to the 20th century, cookbooks are starting to become popular mostly as a result of higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Low Cal Strawberry Chiffon Pie recipe.
