Mile-High Strawberry Pie

Makes 6 to 8 servings

1-1/2 c. plus 1 T. water, divided

1/4 c. cornstarch

.3-oz. pkg. sugar-free strawberry gelatin mix

4 c. strawberries, sliced

9-inch reduced-fat graham cracker crust

8-oz. container fat-free frozen whipped topping, thawed

Stir together one tablespoon water and cornstarch in a cup until smooth; set aside. Bring remaining water to a boil in a saucepan; stir in cornstarch mixture until thick. Add gelatin mix, stirring well; fold in berries. Pour into crust; refrigerate until set. Top with whipped topping.

Easy lunch box dippers! Wrap up sliced apples and send along a cup of reduced-fat peanut butter for dipping. Or try packing salsa or reduced-fat ranch salad dressing for dipping celery and carrot sticks.