Cranberry Poppy Seed Loaf(Makes 12 Servings)

• 2 1/2 c. all-purpose flour
• 3/4 c. sugar
• 2 Tbsp. poppy seed
• 1 Tbsp. baking powder
• 1 c. skim milk
• 1/3 c. Fleischmann's margarine, melted
• 1/4 c. Egg Beaters 99% egg product
• 1 tsp. vanilla extract
• 2 tsp. grated lemon peel
• 1 c. fresh or frozen cranberries, chopped
• confectioners sugar glaze (optional)
• 3 Tbsp. artificial sweetener (such as Franks; equals 1 1/2 c. sugar)
• 1/3 c. cornstarch
• 3/4 c. water
• 9-inch baked pie shell
• 3/4 c. water
• 1 tsp. red food coloring
• 1/8 tsp. salt
• 1 pt. fresh or frozen strawberries

1. Bring to a boil the sweetener and water; add red food coloring.
2. Mix 1/3 cup cornstarch and 1/8 teaspoon salt together with 3/4 cup water; bring again to a boil.
3. Cook until it thickens , pour in 1 pint fresh or frozen strawberries.
4. Mix well.
5. Cool. Pour in 9-inch baked pie shell and top with 1 pint fresh strawberries, sliced.
6. Cover with Reddi-Wip or Dream Whip.

flour, sugar, poppy seed, baking powder, milk, s margarine, egg beaters, vanilla extract, frozen cranberries, confectioners sugar, sugar, cornstarch, water, shell, water, red food coloring, salt, frozen strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606240 (may not work)