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- 2 pint baskets California strawberries
- 1/2 cup lowfat milk
- 1 envelope unflavored gelatin
- 2/3 cup Sugar
- 1 1/2 tablespoons grated fresh lemon peel
- 1/4 cup fresh lemon juice
- 2 cups whipping cream
- 1 baked and cooled 9-inch pie shell
- powdered sugar
Stem strawberries, cover and chill. In 1-quart saucepan combine milk and gelatin; set aside 5 minutes. Stir in Sugar. Stir over low heat until gelatin and Sugar are completely dissolved. Stir in peel and juice. Cool to room temperature, then chill until syrupy, about 15 minutes. Meanwhile, in large bowl whip cream to form stiff peaks. Fold in gelatin mixture to blend thoroughly. Spoon into pie shell, mounding top. Halve strawberries. Cover filling with strawberries. Chill until firm, at least 2 hours. Dust lightly with powdered sugar just before serving. Makes 6 to 8 servings