Ingredients
2 cups fresh strawberries
1 tablespoon lemon juice
1/4 cup sugar
1 envelope unflavored gelatin
2 egg yolks, slightly beaten
3/4 cup milk
1 container (6 oz.) low-fat strawberry yogurt
4 drops red food coloring (optional)
1 1/2 cups frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Shortbread Pie Crust
Directions
1. In blender container combine strawberries and lemon juice. Cover and blend until smooth. Set aside.
2. In small saucepan combine sugar and gelatin. Stir in egg yolks and milk. Cook and stir over medium heat until boiling. Reduce heat. Boil gently for 2 minutes. Remove from heat.
3. Whisk strawberry mixture, yogurt and food coloring, if desired, into milk mixture. Cover and refrigerate until partially set. Fold in whipped topping. Spoon into crust.
4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
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