STRAWBERRY PIE

Glaze

2 cups water
1 & ? cups sugar equivalent liquid Splenda
? tsp strawberry extract
1 ? 1 & ? tsp Xanthan Gum
red food coloring
4-8 over-ripe, but edible strawberries (optional)

Heat water, and strawberries, if using, to boil, add liquid Splenda and strawberry extract, with a stick blender, process berries until pureed, continue using the blender and add 1 tsp xanthan gum and process until incorporated. If the glaze is not thick enough, add a little more xanthan gum and continue processing until desired thickness is obtained. Add a drop or 2 of food coloring to adjust the color to the desired shade of red. Remove from heat and let cool.

Pie

Wash, hull, and quarter 2 lbs fresh strawberries. Add strawberries to the cooled glaze and toss to combine. Pour filling into your favorite prepared 9? low-carb pie crust. Chill until ready to serve, top with whipped cream.

(Any left over filling makes a great addition to a bowl of Maggie's Cereal.)

I made the Champagne Sabayon from Karen Barnaby's wonderful LC cookbook last night, and served it over strawberries that I'd barely dusted with Splenda. It was divine. I don't imagine I should post the copyrighted recipe, but if you have "Low Carb Gourmet" that recipe is worth a whirl. Easy, delicious, impressive!