Strawberry Chiffon

1 c. crushed pineapple, unsweetened 12 strawberries

1 pkg. O-Zenta strawberry gelatin 7 pkgs. artificial sweetener 1 c. evaporated skim milk, chilled 1 tbsp. lemon juice 1 1/2 tsp. vanilla 1 tsp. almond extract

Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener. Stir until gelatin is dissolved. Whip milk and lemon juice in chilled bowl until frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with additional strawberries.


1 baked pie shell 1 qt. strawberries 3 tbsp. cornstarch 1 (8 oz.) pkg. cream cheese 1 c. apple juice, unsweetened

Slice berries, simmer 1 cup in 2/3 cups apple juice 3 minutes. Mix cornstarch with 1/3 cup apple juice, stir in berries. Stir constantly 1 minute until thick. Spread softened cheese over pie crust, put berries on cheese, and pour cooked berries on top. Garnish with whipped cream and a few berries. Chill 3 to 4 hours.

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