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Preheat oven to 375F.
Coat a 9" pie plate with cooking spray.
4 sheets (13x9" each) frozen phyllo dough, thawed
1 pkg. (4 serving size) sugar-free pineapple gelatin
1/2 cup boiling water
1 can (12 oz) evaporated skim milk
1/3 cup frozen pineapple juice concentrate, thawed
2 1/2 cups sliced strawberries
1 tbsp. maple syrup or thawed pineapple juice concentrate
8 servings
Drape 1 sheet of the phyllo dough across the pie plate and fold the overhang edges toward the center, crumpling them slightly to fit.
Lightly mist the dough with cooking spray.
Repeat to use all the sheets, placing each sheet at a 45-degree angle to the previous sheet and misting each with cooking spray.
Bake for 5 to 7 minutes, or until golden brown.
Cool on a rack.
In a large bowl, stir together the gelatin and boiling water until the gelatin dissolves.
Stir in the milk and pineapple juice concentrate.
Cover and refrigerate for at least 30 minutes, or until the mixture mounds when dropped from a spoon.
Using an electric mixer on high speed, beat the gelatin mixture for 5 minutes, or until fluffy.
Pour into crust.
Cover and refrigerate for 2 to 2 1/2 hours, or until set.
Place 1 1/2 cups of the strawberries and the maple syrup or pineapple juice concentrate in a blender.
Process on medium speed until smooth.
Place in a small bowl.
Stir in the remaining 1 cup strawberries.
Refrigerate until needed.
Cut the pie into wedges and spoon the strawberry sauce over each serving.
Coat a 9" pie plate with cooking spray.
4 sheets (13x9" each) frozen phyllo dough, thawed
1 pkg. (4 serving size) sugar-free pineapple gelatin
1/2 cup boiling water
1 can (12 oz) evaporated skim milk
1/3 cup frozen pineapple juice concentrate, thawed
2 1/2 cups sliced strawberries
1 tbsp. maple syrup or thawed pineapple juice concentrate
8 servings
Drape 1 sheet of the phyllo dough across the pie plate and fold the overhang edges toward the center, crumpling them slightly to fit.
Lightly mist the dough with cooking spray.
Repeat to use all the sheets, placing each sheet at a 45-degree angle to the previous sheet and misting each with cooking spray.
Bake for 5 to 7 minutes, or until golden brown.
Cool on a rack.
In a large bowl, stir together the gelatin and boiling water until the gelatin dissolves.
Stir in the milk and pineapple juice concentrate.
Cover and refrigerate for at least 30 minutes, or until the mixture mounds when dropped from a spoon.
Using an electric mixer on high speed, beat the gelatin mixture for 5 minutes, or until fluffy.
Pour into crust.
Cover and refrigerate for 2 to 2 1/2 hours, or until set.
Place 1 1/2 cups of the strawberries and the maple syrup or pineapple juice concentrate in a blender.
Process on medium speed until smooth.
Place in a small bowl.
Stir in the remaining 1 cup strawberries.
Refrigerate until needed.
Cut the pie into wedges and spoon the strawberry sauce over each serving.
