This attractive fruit pie from Judy Watson in Newmarket, Ontario is almost too pretty to eat, but no one will be able to resist the juicy whole strawberries and delightfully sweet glaze that fill the tender pie crust.

3	pints plus 1 C	Strawberries
1		Pastry shell (9 inches), baked
2/3	C	Sugar
1/2	C	Water
2	tbsp	Cornstarch
2	tbsp	Cold water
2 to 3	drops	Red food coloring, optional
8	tbsp	Reduced-fat whipped topping

• Set aside 1 cup strawberries. Arrange remaining berries in pie shell. With a fork, mash reserved 1 cup strawberries; set aside.
• In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired.
• Cool for 15-20 minutes, stirring occasionally. Spoon over strawberries in crust. Refrigerate for at least 2 hours. Garnish with whipped topping.

  Yield: 8 servings

  Nutritional Analysis: One piece equals 234 calories, 8 g fat (4 g saturated fat), 5 mg cholesterol, 101 mg sodium, 40 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fruit, 1-1/2 fat, 1 starch.