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Sweet Strawberry Stacks

4 servings

• 1 refrigerated pie crust (half of a 15-ounce box)
• 1 egg
• 1 teaspoon plus 3 tablespoons sugar
• 1 pound fresh strawberries
• Reduced-fat whipped cream, from an aerosol can, to taste (see note)

 

 

Preheat the oven to 350 degrees. Unroll the pie crust according to the package directions, and place it on an ungreased baking sheet or pizza pan. Place the egg in a small bowl and whisk it well. Brush the crust lightly with the egg, and sprinkle it with 1 teaspoon of the sugar.

Using a pizza cutter or sharp knife, cut the pie crust into 8 wedges. Separate the wedges on the pan so they won't stick together when baking. Bake, uncovered, until lightly browned, about 12 to 14 minutes.

Meanwhile, cap the strawberries and slice them into a medium-sized bowl. Sprinkle 3 tablespoons of sugar over the slices, and stir. Set aside at room temperature until ready to serve, at least 15 minutes or up to 1 hour. (The strawberries will release juice while standing.) Stir well just before serving.

Remove the baked crust from the oven, and cool 5 minutes or until ready to serve, up to 1 hour. To serve, place 1 crust wedge on each plate, and spoon about 1/3 cup strawberries and juice on top. Cover with whipped cream to taste. Top each with a second crust wedge. Spoon the remaining strawberries and their juice over each serving, dividing evenly. Top with a dollop of whipped cream and serve.

Note: This recipe can be doubled. Nondairy whipped topping, such as Cool Whip (fat-free or regular), can also be used.

Start to finish: 20 minutes.

Per serving: 356 calories (47 percent from fat), 19 g fat (5 g saturated), 29 mg cholesterol, 3 g protein, 45 g carbohydrates, 2 g dietary fiber, 244 mg sodium.

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