Being diagnosed with celiac disease not that long ago, I’ve been on the look out for recipes that are naturally gluten free. Not something that I have to convert over to gluten-free, or figure out which additives will be necessary to make this dough behave the way regular, gluten-filled doughs would. I’ve found some great desserts like the Mocha Mousse Torte, the Over the Top Peanut Butter Brownies, and the Merry Meringues. And who could forget the Flourless Chocolate Cake that REFUSED to release from the baking pan, and therefore got made into a beautiful looking trifle.
I enjoy finding desserts that anyone can enjoy, and anyone can prepare, whether they are cooking gluten-free or not. That being said, I’d like to add this Crustless Strawberry Pie to the collection of celiac friendly desserts.
Honestly, I have absolutely no idea how you are supposed to get the pie out in a slice, as it is sort of a creamy, smooth Jello encasing strawberries in a pie plate. It looks great whole, but to cut it and get it out in a slice, I think may be near impossible. If you wanted to make this a regular old pie, putting this filling in a pie crust or graham wafer crust would make it possible to remove from the pie plate no problem. The flavour of this pie was really good. Much creamier than we expected, and very berry. Plus, it is super low in fat. The entire pie (without whipped cream) is a mere 6 Weight Watchers Points. So, you only have to share it with friends if you want to.
4 cups strawberries
1 (1 1/3 ounce) box sugar-free vanilla pudding
1 (5/8 ounce) box sugar-free strawberry gelatin
2 cups water
1. Mix pudding and water together in medium sauce pan.
2. Bring to a boil over medium heat.
3. Remove from heat and stir in Jello crystals.
4. Place strawberries in pie plate.
5. Pour the mixture over the strawberries and chill for at least an hour. Top with whipped cream if you wish.