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Fresh Strawberry Pie6 servings 1 Baked 9-inch Pie Shell 1 1/4 C. Sugar 1 Tbsp. Cornstarch 3 Tbsp. Lemon Juice 3 oz. (1 pkg.) Strawberry Gelatin 1 qt. Fresh Strawberries 1 1/2 C. Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. * * * * Chilled Strawberry-Mint Soup 1 1/2 cups sliced fresh strawberries 3/4 cup sour cream 3/4 cup heavy cream 2 tablespoons orange juice 2 tablespoons honey 1 1/2 teaspoons finely chopped fresh mint leaves Fresh strawberry slices, kiwi fruit slices, or fresh mint sprigs In a food processor or blender, place the strawberries, sour cream, heavy cream, orange juice, and honey; whirl until smooth. Stir in mint. Taste for sweetness; if necessary, add more honey. Refrigerate until well chilled. To serve, put into cold soup bowls and top with strawberry slices, kiwi fruit slices, or mint sprigs. Makes 2 servings. ©, 2001, Monica Resinger About the Author: Monica Resinger is the Editor
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