STRAWBERRY PIE

Crust: 1 1/3 Cups Graham Cracker Crumbs 3 Tablespoons Butter, melted 2 Tablespoons Sugar Cooking Spray Filling: 2 Cups Strawberries, sliced 2 Tablespoons Balsamic Vinegar 1/4 Cup Sugar 2 Tablespoons Water

2 Teaspoons Cornstarch 1 Tablespoon Lemon Juice 6 Cups Small Strawberries Topping: 3 Tablespoons Graham Crackers Crumbs 1 Tablespoon Hazelnuts, chopped 1 1/2 Teaspoon Sugar 1 1/2 Teaspoons Butter, melted 1/2 Cup Reduced Calorie Whipped Topping, thawed

Preheat oven to 350°. Combine the first 3 ingredients in a bowl. Coat a pie plate with cooking spray. Press the mixture into the pan. Bake for 15 minutes. For the filling, combine the first 2 ingredients in a frying pan. Place over medium heat and cook for 3 minutes. Stir in the sugar. Combine the water and cornstarch together and add to pan. Bring to a boil and cook 1 minute. Remove and stir in lemon juice, cool completely. Arrange the whole strawberries stem side down on the bake piecrust. Pour the cooked mixture over all. Chill for 4 hours. For the topping, combine the first 4 ingredients together in a pan. Cook over medium heat 2 minutes Sprinkle over cooled pie. Serve with the whipped topping.

SERVINGS 8; CALORIES 229; FAT 8.8 g; PROTEIN 2.3 g; CARBS 37 g; FIBER 3.5 g; CHOL 14 mg; IRON 1.4 mg; SODIUM 176 mg; CALC 34 mg SERVING SIZE= 1 wedge

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Updated 06/18/01