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Crust:
Filling:
Beat eggs with cream of tartar until almost stiff, add rest of ingredients and beat until stiff peaks form.
Spray a 9" pie pan with Pam and put mixture in it. Spread it all around so that it cooks evenly. Bake at 350° for 20 minutes or until golden. Let cool completely.
Dissolve gelatin in 1/4 cup boiling water. Set aside.
Put berries, Splenda, and water in a saucepan and bring to a simmer and cook 3-4 minutes, then add lemon juice and gelatin. Stir well and set aside. Let cool approximately 30 minutes, or until it is at room temperature. (Longer is fine.)
Pour set mixture into shell, cover and refrigerate for 5 to 6 hours. It firms up as it chills, so don't worry that it is pretty liquidy when you put it in the fridge.
You can top this with whipped cream, if you like.
What is so good about this recipe is it also comes in so low in calories. The entire pie comes in at less than 300 calories, so it is a wonderful treat. You can make it with other fruit combinations, too.
Posted by Judith Bron
Nutritional Info Per Serving: N/A
3 egg whites
Dash of cream of tartar
3 tablespoons Splenda granular
1/2 teaspoon vanilla
16 ounces frozen strawberries, thawed
1 small package of sugar-free strawberry Kosher gelatin
1/2 cup water
1/4 cup Splenda granular
1 tablespoon lemon juice