2 pints fresh strawberries, hulled 2 tablespoons cornstarch 1-1/2 cups cold water 1 package (3oz) sugar-free strawberry gelatin 3 tablespoons sugar or sugar substitue 1 reduced-fat graham cracker crust (8inch) 2 cups low-fat whipped topping

Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a saucepan, combine cornstarch and water stirring until smooth. Bring to a boil: cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and sugar or sugar susbstitute until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half. 8 servings

Serving size: 1/8 slice of pie with 1/4 cup whipped topping