Fresh Strawberry Glace Pie

  • Yield: 8 servings

If you don't have your own strawberry patch, check out a U-pick patch or a farmer's market for the most flavorful berries.


1-- (9-inch) baked piecrust
5cups whole strawberries, washed and hulled (reserve 1 cup for glaze)
2/3cup sugar
3tablespoons cornstarch
3/4cup cold water
1teaspoon lemon juice
1cup nonfat whipped topping


  1. Line pie crust with select strawberries placed large end down. Crush remaining I cup strawberries with a fork or in a food processor or blender. Combine strawberries and sugar in a 2-quart saucepan. Slowly bring to a boil over medium heat; simmer 1 minute.
  2. Mix water and cornstarch until smooth; gradually add to hot strawberry mixture. Bring to a boil; reduce heat and cook, stirring constantly until mixture thickens. Boil and stir one minute. Remove from heat. Stir in lemon juice; cool slightly.
  3. Spoon glaze over each berry; pour remaining glaze over pie. Gently shake pan to evenly distribute the glaze. Refrigerate for 2 hours. Top each serving with whipped topping. Serve at once.
Tip: You will need about 20 to 25 medium-size berries to place in the pan. Hull strawberries (remove the green leaves and stem) just before using to keep strawberries at their freshest.
Recipe by Carol Mergen. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).

Nutritional Info *per serving

  • Calories 200
  • Fat 6g
  • Saturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 110mg
  • Carbohydrate 36g
  • Fiber 2g
  • Protein 1g