When you have handpicked strawberries, you don’t want to squander them on a less than stellar recipe. When I looked up recipes for strawberry pie, it seems lots of people like the recipe by Ruth Cousineau from Gourmet magazine (also here). Here is the thing, though. It calls for gelatin, which I don’t have. Another problem: my husband is on a diet.
So, I found a way to dramatically reduce the sugar in the recipe, use Ko-Jel (vegetarian jell), and eliminate the high-carb and high fat crust.
Here is what I did:
Hull about 2 lbs. of berries. Chop up enough to make 1/2 cup to 1 cup of chopped berries. Leave the rest whole. Bring to a boil about 1 1/2 cups of water/juice (I used a 4 ounce box of berry apple juice plus about 3/4 – 1 cup of water). Add about 2-4 Tbl. of agave syrup (or sweeten to taste). Add the Ko-Jel. Add the chopped berries. Divide the whole berries between serving dishes (you will need about 6-8 dishes each holding about 4-6 ounces; I used four 10 ounce dishes, but this made overly large portions). Pour over the berry syrup. Gently toss to get the whole berries on top and the cooked berries out of sight. Refrigerate. If desired, can serve with cookies to get the fruit and crust experience. Or not. And you could also use this filling in a pie crust or in individual tart shells.