1 c  Water

      1    Env knox unflavored gelatine

      1    .20 oz kool aid unsweetened

           Drink mix (strawberry flav.)
      8    1 g packets equal sugar sub

      1    Recipe low cal whipped topp-

           Ing
      2 tb Instant dry milk

      9    Inch graham cracker crust

           (see diabetic recipe)
      9    Fresh strawberries

           (optional)
  Combine water and gelatin.  Let set for 5 minutes and then heat until
  gelatin is melted.  Add Kool aid mix and sweetener to gelatin.  Mix
  well and refrigerate until slightly thickened. Prepare whipped
  topping while gelatin is thickening.  Refrigerate until needed. Add
  dry milk to thickened gelatin and whip at high speed until creamy and
  stiff. Remove beater and gently fold in whipped topping into whipped
  gelatin. Spread filling evenly into graham cracker crust.  Garnish
  eack serving with a fresh strawberry, placing a fresh strawberry in
  the center of the pie. Refrigerate until firm.  Cut into 8 equal
  pieces. Per serving(1/8 of pie): CAL 125; CHO 15 gm; PRO 3 gm; FAT 7
  gm; NA 122 mg; Food exchanges per serving: 1 bread, 1 fat Source: The
  New Diabetic Cookbook