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Summer Berry Pie

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

5 min

Ready

200 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups raspberries
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1 ½ cups strawberries
sliced
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1 cup blueberries
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1 each pie shell (9 inch)
9 inch, baked, cooled
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¾ cup sugar
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3 tablespoons cornstarch
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1 ½ cups water
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1 package gelatin, unflavored
strawberry, 4-serving package
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8 ounces whipped topping, prepared
1 tub
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Ingredients

Amount Measure Ingredient Features
355 ml raspberries
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355 ml strawberries
sliced
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237 ml blueberries
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1 each pie shell (9 inch)
9 inch, baked, cooled
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177 ml sugar
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45 ml cornstarch
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355 ml water
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1 package gelatin, unflavored
strawberry, 4-serving package
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231.2 ml/g whipped topping, prepared
1 tub
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Directions

Mix berries and pour into pastry shell.

Mix sugar and cornstarch in medium saucepan.

Gradually stir in water until smooth.

Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute.

Remove from heat.

Stir in gelatin until dissolved.

Cool to room temperature.

Pour over berries in pastry shell.

Refrigerate 3 hours.

Spread whipped topping over pie before serving.

Garnish with additional berries, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 22826% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 118mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 11%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 44%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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