1 pt. strawberries
3/4 c. fructose
1 tbsp. unflavored gelatin
1/4 c. cold water
1/2 c. boiling water
1 tbsp. lemon juice
1/4 tsp. sea salt
1/2 c. heavy cream, whipped
2 egg whites, stiffly beaten
1 graham cracker pie shell
1/2 recipe whipped cream topping

Wash berries. Save 1/2 cup whole berries for garnishing and crush the remainder; add fructose and let stand 1/2 hour. Soften gelatin in cold water 5 minutes, then dissolve in boiling water. Combine with crushed berries, lemon juice and salt. Cool and when it begins to thicken fold in whipped cream and egg whites. Pour filling into pie shell and chill until firm. Garnish with whipped cream, whole berries. Makes 1 (9 inch) pie.

NOTE; Change about now and then and use most of the berries on the top of your pie.