Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: toss berries with sugar and salt in a medium bowl. let them stand for about 30 minutes to dissolve sugar, tossing occasionally. meanwhile, process jam in food processor until smooth; transfer to small saucepan. bring jam to simmer over medium-high heat. cook, stirring frequently until dark and no longer frothy, about 3 minutes. stir in lemon juice; pour over strawberries and stir to combine. let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. to serve, spoon a portion of topping over each slice of cheesecake, poundcake or scoop of vanilla ice cream!

Target recipe: melt margarine over low heat. add graham cracker crumbs, mix well. press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray. wash and slice strawberries. mix cornstarch with 1/4 cup pineapple juice. cook over low heat until thickened and clear, stirring constantly. add remaining pineapple juice and stir until thick. remove from heat and add sweetener. stir in fruit. spoon into graham cracker crust, chill. serve with low-calorie whipped topping, if desired.