Ingredients:- 1 precooked pie crust*
- 1 to 1! pounds strawberries
- 1/3 cup of Xagave
- Juice from 1/2 lemon
- 4 Tbl. of Ultra Gel**
- (See cornstarch alternative below)
- 4 ounces water
Steps:Fill precooked pie crust with either full, halved or quartered strawberries (whichever
you prefer). In a blender, add 4 ounces of water, 8 to 12 strawberries and juice from
1/2 lemon. Blend on high or “Liquefy” until mix is smooth. Turn blender on lowest
speed, remove top, and while blender is blending add 4 Tbl of Ultra Gel, 1 Tbl at a
time until gel is thick. Pour over the strawberries and refrigerate for 20 minutes and
serve. Top with Xagave Sweetened Whip Cream.
Tips and Notes:**Ultra Gel may not be available at your store. It is a terrific thickening agent and is available for purchase at
www.jcarnet.com. If Ultra Gel is unavailable: Blend
fruit with water, lemon juice and Xagave until smooth. Cook mixture in pot and bring to a boil. Mix 3 Tbl. of cornstarch with 3 to 5 Tbl. water and slowly mix into
fruit mix. Reduce heat to simmer, stirring constantly until mixture thickens (a couple of minutes). Let gel cool and pour over fruit in pie shell. Refrigerate for approximately 30 minutes before serving.
