Posts Tagged ‘pie’

 

LEMON CUSTARD CREAM PIE

This is such a gorgeous, summery dessert!  Tart, creamy, and light, it’s made with Greek yogurt to make it a little more figure-friendly, but no one will ever guess it’s low sugar and not completely sinful.  

A few fresh blueberries or blackberries folded into this would be absolutely delish!

Cut calories even more by skipping the crust and serving in beautiful tall glasses!

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Filling:
1/4 cup cornstarch
1 1/4 cup Splenda Granular
1 cup 2 % milk
3 egg yolks, beaten
3 tablespoons cold butter, cut into chunks
1 tablespoon freshly grated lemon zest
1/3 cup lemon juice
1/2 teaspoon vanilla
1 cup plain Greek yogurt (regular yogurt is too thin)
2/3 cup heavy whipping cream, whipped (whip after measuring) OR 1 1/2 cups Cool Whip

Crust:
One pkg Murray’s sugar free Shortbread cookies, crushed into fine crumbs (1 1/2 cups)
1/4 cup almond flour
1 teaspoon freshly grated lemon zest
1/4 cup butter, melted

In a medium saucepan over medium heat combine cornstarch, Splenda Granular, and milk. Whisk continually until thickened, about 4 minutes. Remove from heat. Whisk 1 tablespoon of the cornstarch mixture into the beaten egg yolks. Rapidly whisk the tempered egg yolks into the cornstarch mixture. This will be very thick.

Return to medium heat and, stirring constantly, bring to a boil. This will be very thick and will have big bubbles popping on the surface. Boil for 2 minutes. Remove from heat and whisk in the cold butter until incorporated. Whisk in the lemon zest, lemon juice, and vanilla. Cover and cool completely. (This will be VERY thick when cooled.) Beat with a whisk to loosen up and gently stir in yogurt and whipped cream OR Cool Whip.

While filling is cooling prepare crust. Preheat oven to 350 degrees. With a fork combine the cookie crumbs, almond flour, and lemon zest. Stir in melted butter until incorporated. Pat mixture into a 9 or 10-inch tart shell or a 9-inch pie plate. Bake for 10 minutes or until just golden. Allow to cool on wire rack completely.  Pour filling into cooled crust and garnish with more zest or thin lemon slices.  Chill until very cold.

Makes 10 servings.

Per Serving: Calories 229; Protein 6 g; Fat 16 g; Carbs 15 g; Fiber 0 g; Sugar 2 g; Sodium 142 mg

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PEANUT BUTTER PIE

WOW.  This is one rich pie.  I made it into a PIE once, actually…since then I freeze it in slightly rounded 1/4 cup portions and stick it away for a frozen nap. (Out of sight, out of mind……  oh, who am I kidding?  I know it’s there, but it’s harder to binge on when it’s solid as a rock!)

Anyhow…yes, it’s rich.  But for a special treat it is absolutely fantastic and so good, you’ll swear you really shouldn’t be eating it.  But you can.  In moderation.  Like small servings – frozen, to slowly shave off tiny bites and completely savor over several luxurious, heavenly moments!  

(Ignore the ancient photo.  I haven’t had the energy to take new ones this summer – maybe soon!  Plus it’s a humongous piece.  Did I mention not to pig out on this fabulousness?! )

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Crust: (totally and completely optional – I give you stats for both ways)

1 1/2 cup sugar-free cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.

Filling:

One 8-ounce pkg. reduced-fat (or fat free) cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular
1 tablespoon vanilla extract
3 cups sweetened whipped cream (1 1./2 cups whipping cream, 2-3 T Splenda granular or sugar)

Chopped peanuts or cookie crumbs

Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in whipped cream. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.  Makes approx 16 servings.
WITH CRUST:  Per Serving: Calories 219; Protein 7 g; Fat 17 g; Carbs 11g; Sugar 4 g; Sodium 205 mg

WITHOUT CRUST:  Per Serving: Calories 162; Protein 6 g; Fat 14 g; NET Carbs 4 g; (Fiber 1 g); Sugar 1 g; Sodium 152 mg

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RASPBERRY CREAM CHEESECAKE PIE

Love, love, love this pie.  It’s rich enough that a sliver will do just fine as a wonderful ending to your special dinner.

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1 1/2 cups sugar-free chocolate cookie or chocolate graham cracker crumbs
3 tablespoons butter, melted
Two 8-ounce pkgs. reduced-fat cream cheese, softened
1/3 cup Splenda
1/4 cup DaVinci sugar-free Raspberry syrup (or Torani, or any other brand)
2 cups Splenda-sweetened whipped cream (1 1/4 cups unwhipped)  OR  one 8-ounce container Cool Whip, thawed
1/2 cup sugar-free raspberry jam, warmed
Sugar-free dark chocolate shavings for garnish

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Preheat oven to 350 degrees.
In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.

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In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 the whipped cream OR 1/2 of the container of Cool Whip. Pour filling into cooled crust. Spread warmed jam over the cream cheese mixture. Cover loosely with plastic wrap (try not to let the wrap stick to the jam – use 3 or 4 toothpicks if necessary) and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings.

Makes 16 servings.

Per Serving: 155 Cal; 4 g Protein; 11 g Fat; 11 g Carb; 0 g Fiber; 3 g Sugar; 150 mg Sodium

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BLOG

DOUBLE LAYER PUMPKIN PIE

I found this recipe on the back of some package and can’t remember where.  I modified it to be no-sugar-added and it’s a winner.  Easy, and quick, just a little different and a great addition to your holiday table.

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First layer:

One 8-ounce pkg reduced-fat cream cheese, softened

2 tablespoons half & half or milk

3 tablespoons Splenda granular

1 teaspoon vanilla extract

1 1/2 cups Splenda-sweetened whipped cream or Cool Whip (sugar free or regular), thawed

 

Second layer:

1 cup low-fat milk

Two packages (Four serving size each) sugar free, instant vanilla pudding mix (I’ve also used butterscotch!)

One 15-ounce can Libby’s pure pumpkin puree (not pie filling)

3 tablespoons Splenda Granular

1 teaspoon Pumpkin Pie Spice*

One ready-made graham cracker crust – optional

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In a large bowl beat together cream cheese, half & half, 2 tablespoons of the Splenda, and vanilla until smooth. Gently fold in thawed whipped topping. Carefully spread mixture into crust. (You can also layer this in pretty bowls or glasses.)

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Using the same bowl combine milk and pudding mix pumpkin puree and beat until thickened.  Beat in Splenda and spices. Pour over the cream cheese mixture. Refrigerate 4 hours or until set. Makes 10 servings.

*You can sub 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon cloves for the Pumpkin Pie Spice.

Per Serving: 198 Cal; 6 g Protein; 10 g Tot Fat; 19 g Carb; 2 g Fiber; 6 g Sugar

Without crust: Per Serving: Calories 132; Protein 5 g; Fat 8 g; Carbs 9 g; Sugar 3 g; Sodium 97 mg


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BLOG

PINEAPPLE MERINGUE PIE

Might be a nice addition to your holiday dessert table…old-fashioned and homey – the kind of dessert Gramma would have made.  Except hers probably never came close to being no-sugar-added!

If you make the pie ahead and wait until just before serving to do the meringue, it will be high and fluffy with that cool/hot sensation that is so good.  The crust on this is buttery and stays crisp, too.

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Crust:
1 1/2 cups Murray’s sugar free Pecan  (or plain) Shortbread cookie crumbs
1/4 cup almond flour
2 tablespoons melted butter

Filling:
3/4 cup Splenda Granular
1/8 teaspoon salt
4 tablespoons cornstarch
1/2 cup fat-free half & half
3 egg yolks
3 tablespoons butter
1 teaspoon vanilla
1 tablespoon lemon juice
One 20-ounce can crushed pineapple in it’s own juice, drained very well, juice reserved

Meringue:
3 egg whites
1/4 teaspoon cream of tartar
4 tablespoons Splenda
1/2 teaspoon vanilla

Preheat oven to 350 degrees.
Mix crumbs, almond flour, and butter. Pat into 9-inch pie plate and bake for 10-12 minutes or until firm and starting to turn golden. Set aside to cool.

Separate eggs into two bowls and beat egg yolks, slightly. Stir together Splenda, salt and cornstarch. Whisk in 1 cup reserved pineapple juice and half & half. Bring to boil over medium heat, stirring constantly. Boil for one minute. Remove from heat and slowly add half into egg yolks. Return to pan and boil for one minute more, stirring constantly. Remove from heat and whisk in butter and lemon juice. Fold in pineapple and pour into pie crust.  (At this point you can chill and wait to do the meringue just before serving.  Remove pie from fridge 20 minutes before.  This may be unnecessary, but I always worry about putting my glass pie plates into the oven straight out of the fridge! )

With clean beaters beat egg whites and cream of tartar until foamy. Slowly add Splenda and beat until glossy and stiff peaks form. Beat in vanilla. Spoon onto pie filling and spread to the edges of crust, sealing it. Bake for 8-10 minutes or until golden. Cool completely on wire rack. Cover tightly and chill – or eat it warm…nothing better!! Makes 10 servings.

Per Serving: Calories 185; Protein 4 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 69 mg

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OrangeChiffonPie35

ORANGE CHIFFON PIE

I don’t know if you love soft, fluffy, airy, light, sweet, simple, gorgeous desserts…(!)…if not, this may change your mind.

This pie is not heavy or dense, so after a protein meal it’s wonderfully wonderful!

(If you don’t like the thought of using raw egg whites, the powdered meringue would work, also.  Or go in a different direction and use whipped cream.)

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[i]Crumb crust:[/i]
1 pkg. Murray’s shortbread cookies, crushed [color="#FF00FF"][b]OR[/b] 1 1/2 cups graham crumbs[/color]
1/4 cup almond flour
4 tablespoons melted butter
[i]Filling:[/i]
One 4-serving size pkg. sugar free orange jello powder
4 eggs, separated  [color="#FF00FF"][b]OR[/b] 3 1/2 cups freshly whipped cream – using the 2 T. splenda that would go in the egg whites[/color]
1/2 cup + 2 tablespoons Splenda
1/8 teaspoon vanilla extract
1 teaspoon orange zest
Pinch of salt
1/2 cup Splenda-sweetened mandarin oranges, chopped and drained very well
Per Serving: 189 Cal; 6 g Protein; 12 g Tot Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 138 mg Sodium

Crumb crust:

1 pkg. Murray’s shortbread cookies, crushed OR 1 1/2 cups graham crumbs

1/4 cup almond flour

4 tablespoons melted butter

Filling:

3/4 cup cold water

One 4-serving size pkg. sugar free orange jello powder

4 eggs, separated

1/2 cup + 3 tablespoons Splenda Granular

1/8 teaspoon vanilla extract

1 teaspoon orange zest

Pinch of salt

1/2 cup mandarin oranges, chopped and drained very well

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Soften gelatin in cold water for 15 minutes or until dissolved.

Meanwhile preheat oven to 350 degrees.

In a small bowl combine the cookie crumbs, almond flour, and butter.  Pat into a pie plate and bake for 15 minutes, or until just turning golden and is set.  Cool completely.

In a saucepan whisk the egg yolks with the 1/2 cup Splenda and salt.  Cook over over medium-low heat, stirring constantly, until bubbly and thickened.  Remove from heat and stir in the orange zest and the softened gelatin.  Cool.

When mixture begins to set, stir in the chopped mandarin oranges. Set aside.

In a large bowl whip the egg whites and remaining 3 tablespoons Splenda until stiff peaks form.  Fold egg whites into orange mixture and pour into prepared and cooled crust.  Chill until firm.  Makes 8 servings.

(If you don’t want to use the egg whites…beat 1 1/2 cups heavy whipping cream with the 3 tablespoons Splenda and fold that into the orange mixture.  This will significantly change the stats, though.)

Per Serving: 189 Cal; 6 g Protein; 12 g Tot Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 138 mg Sodium

With whipped cream instead of egg whites:

Per Serving: 257 Calories ; 4 g Protein; 20 g Tot Fat; 16 g Carb; 1 g Fiber; 8 g Sugar; 151 mg Sodium

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StrawPie348 wm

FRESH STRAWBERRY CHEESECAKE PIE

(ALMOST NO-BAKE!)

Now, that is pretty darn gorgeous!

Sometimes you want a decadent cheesecake without the trouble of baking one…this will do just fine, thank you.

Try it with fresh blueberries, raspberries, blackberries, even nectarines or cherries.  Go crazy….you’ll be glad you did…

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One pastry pie crust, baked and cooled completely OR graham crumb crust, baked, cooled
2 cups heavy whipping cream OR One 8-ounce container Cool Whip, thawed
Two 8-ounce pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda Granulated (or sugar)
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups chopped fresh strawberries
Enough whole berries, cut in half to cover the pie
1/3 cup sugar free strawberry jam, melted

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If using heavy whipping cream, in a medium bowl, beat cream and into soft peaks and set aside in the refrigerator.
In a large bowl, beat cream cheese until smooth. Beat in Splenda (sugar), vanilla, and almond extract. Fold in whipped cream OR Cool Whip and chopped strawberries. Spoon and mound filling into cooled crust. Garnish with strawberry halves. Brush melted jam over berries and chill until set. Cover loosely and store in fridge. Makes 16 servings.

Per Serving: Calories 183; Protein 4 g; Fat 14 g; Carbs 9 g; Sugar 1 g; Sodium 148 mg

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