Strawberry Shortcake

Second Place Ono Grindz Contest Winner

Recipe Creator: Sara Okubo

Recipe Includes:

·        Fruit

·        Less fat, sugar, and salt

Ingredients

Pie crust:

2 cups flour

1 cup butter

4 Tablespoons sifted powdered sugar

Filling:

1 cup Splenda (about 24 packets)

¼ cup cornstarch

3 ½ cups water

dash of salt

2 (3 ounce) packages of sugar-free strawberry Jello

1 envelope unflavored gelatin, dissolved in 1 ½ tablespoons water

2 teaspoons vanilla

3 packages strawberries, sliced

Directions:

  1. Combine and mix pie crust ingredients in a bowl
  2. Press pie crust mixture into a 9” x 13” baking pan, bake at 350 degrees for 15 minutes, and let cool
  3. Combine sugar, cornstarch, water, and salt in a saucepan and bring to boil until mixture thickens or becomes clear
  4. Stir in Jello, vanilla, and gelatin, remove pan from heat, and set aside to cool
  5. Place sliced strawberries evenly on the bottom of the cooled pie crust
  6. Pour filling over it and set in refrigerator overnight
  7. Top with low fat whip cream

Recipe makes one 9” x 13” pan