March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
There is no better way to showcase nature's bounty than in a strawberry pie. Check out a u-pick patch or farmers market for the most flavorful berries.
1 (9-inch) baked pie crust
5 cups (20 to 25 medium-sized) whole strawberries, washed and hulled, divided
⅔ cup sugar
3 tablespoons cornstarch
¾ cup cold water
1 teaspoon lemon juice
1 cup non-fat whipped topping
- Line the baked pie crust with the best-looking strawberries placed large end down. Reserve approximately 1 cup of strawberries to make glaze.
- For the glaze, crush remaining 1 cup of strawberries with a fork or in a food processor or blender.
- Combine crushed strawberries and sugar in a 2-quart saucepan. Slowly bring the mixture to a boil over medium heat; simmer 1 minute.
- Mix cold water and cornstarch until smooth; gradually add cornstarch mixture to hot strawberry mixture. Bring to a boil; reduce heat and cook, stirring constantly, until the mixture thickens. Boil and stir for 1 minute. Remove from heat. Stir in the lemon juice; cool slightly.
- Spoon the glaze over berries. Gently shake the pan to evenly distribute the glaze. Refrigerate for 2 hours.
- Top each serving with whipped topping. Serve chilled.
- Hulling means removing the green leaves and stems from strawberries. Do this step just before using to keep strawberries at their freshest.
Serving size: 1 slice
Calories: 200; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 0mg; Sodium: 110mg; Total Carbohydrate: 36g; Dietary Fiber: 2g; Protein 1g