This Strawberry Satin Pie has it all: a smooth custard filling, fresh strawberries, and a delicious glaze, all inside a graham cracker crust (I've also used a traditional crust--whatever you prefer!). Makes 2 pies (trust me, you'll be glad you made a second one!).
After a long search for the perfect light and fluffy whole wheat bread made with freshly ground flour, this is what I came up with. For the best results, use white wheat kernels (not red)--it gives it a MUCH lighter taste! This is a single-rise recipe, which means you spend less time messing with the dough.
You know you can use applesauce instead of oil, but in this recipe I revved up the strawberry flavor in the cake with strawberry puree. You can use a fruit puree to replace the total liquid volume that a cake mix calls for (I find that fruits with a high water content work best; bananas might not work so well). And using only egg whites cuts down on fat and cholesterol. Try this with any cake/fruit flavor to seriously cut down on calories.