Carb Counter's Sensational Strawberry
Marshmallow Cream Pie
So easy, cool and scrumptious you'll want to serve this summer pie often... and just think how "fresh fruity" and low in carbs it is!
1 package - Home Made Press n' Bake Pie Crust Mix
1 package - New! Carb Counters™ Marshmallow Mix
2 tbsp - Whipping Cream (optional)
2 cup(s) - Strawberries (3/4 pound)
Prepare and bake a 9" pie crust shell. Set aside. In medium bowl or food processor, puree the strawberries, add the cream (if using) and set aside. Prepare the marshmallow mix following package directions, and then stir in gently the pureed strawberry mixture. Pour 1/2 of mixture into cooled pie shell and chill for 30 minutes (until set up ). Keep remaining half of mixture chilled too and then top pie with it and chill for additional 30 minutes until firm. Enjoy. Makes 7 servings, 2 net carbs.
Use fresh raspberries in place of strawberries.
Use fresh blueberries or blackberries in place of strawberries.