Strawberry Port Pie
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
port wine
|
*
|
| ¾ | cup |
water
|
|
| 1 | large |
gelatin, flavored
strawberry |
* |
| 10 | ounces |
strawberries
frozen sliced |
|
| 2 | teaspoons |
lemon juice
|
|
| 3 | ounces |
cream cheese
|
|
| 1 | tablespoon |
milk
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
port wine
|
*
|
| 177 | ml |
water
|
|
| 1 | large |
gelatin, flavored
strawberry |
* |
| 289 | ml/g |
strawberries
frozen sliced |
|
| 1E+1 | ml |
lemon juice
|
|
| 86.7 | ml/g |
cream cheese
|
|
| 15 | ml |
milk
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 1 | x |
whipped cream
|
*
|
Directions
Heat Port and water to simmering.
Remove from heat; add gelatin and stir until dissolved.
Drop in frozen block of strawberries and let thaw, breaking up block with fork to hasten process; add lemon juice.
Chill until mixture begins to thicken.
Meantime, whip cream cheese and milk together with fork; spread evenly over bottom of pie shell.
Pour in partially thickened gelatin mixture; chill several hours or overnight until firm.
Garnish with whipped cream before serving.
