Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. set aside to cool completely. put the strawberries and lime juice into a food processor and puree. press the strawberry puree through a strainer to remove the seeds. when the sugar syrup has cooled completely add it to the strawberry puree. add the corn syrup and stir well. pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. sorbet is particularly soft after churning but firms up after freezing. **cook time does not include cooling sugar/water mixture or freezing in ice cream maker.

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.