1 c. sugar (or 4 tsp. Sweet & Low)
6 tsp. cornstarch
1 c. water
4 tbsp. strawberry Jello (3 oz. box)
1 qt. fresh strawberries, cleaned and sliced
1 baked pie shell (may use graham cracker crust)

Combine sugar and cornstarch. Add water, cook until clear. Add Jello, stir until dissolved. Cool to lukewarm or room temperature. Add strawberries. Pour into pie shell. Chill at least 2 hours or more (keep well). Serve with low calorie topping. Serves 8. Each provides: 362 calories, 6 total fat (gms) and 263 (mgs) sodium.