1 c. Ricotta cheese
2 packets Sweet and Low
6 tbsp. flour

Mix and press on sides and bottom of 9 inch pie pan coated with non-stick cooking spray. Bake at 350 degrees for 20-25 minutes. Cool.

FILLING:

1 1/2 c. water
4 tsp. cornstarch
1/2 c. crushed strawberries
1 packet Sweet and Low
1 (4 serving) pkg. sugar-free strawberry gelatin
3 1/2 c. sliced strawberries
1 c. frozen whipped topping, thawed

Cook together water, cornstarch and crushed strawberries until thick and hot. Stir in sweetener and gelatin. Let cool until mixture is slightly thickened. Fold in remaining strawberries and pour into the cooled crust. Refrigerate until chilled. Top with whipped topping. Makes 4 servings.