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Strawberry Lemondrift Pie

2 pint baskets California strawberries
1/2 cup lowfat milk
1 envelope unflavored gelatin
2/3 cup granulated sugar
1 1/2 tablespoons grated fresh lemon peel
1/4 cup fresh lemon juice
2 cups whipping cream
1 baked and cooled 9-inch pie shell
Powdered sugar

1. Stem strawberries, cover and chill.
2. In 1-quart saucepan combine milk and gelatin; set aside 5 minutes. Stir in sugar. Stir over low heat until gelatin and sugar are completely dissolved. Stir in peel and juice. Cool to room temperature, then chill until syrupy, about 15 minutes.
3. Meanwhile, in large bowl whip cream to form stiff peaks. Fold in gelatin mixture to blend thoroughly. Spoon into pie shell, mounding top. Halve strawberries. Cover filling with strawberries. Chill until firm, at least 2 hours.
4. Dust lightly with powdered sugar just before serving.

Makes 6 to 8 servings.

Nutritional Information: Per Serving: 425 calories; 30 g fat; 83 mg cholesterol; 156 mg sodium; 38 g carbohydrate; 4 g protein; 2 g fiber.

Recipe and photograph provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.

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