Diet Recipes, Healthy Recipes, Healthy Cooking » Pies and Pastries

Creamy Strawberry Pie Recipe

admin — Sat, 13 Mar 2010 08:44:26 +0000

“It’s fantastic, attractive and yummy!”

INGREDIENTS

2-1/2 cups strawberries
1/4 cup granulated sugar
1 envelope unflavored gelatin
2 tbsp. frozen limeade or frozen lemonade concentrate, thawed
3 slightly beaten egg whites
3 tbsp. orange juice, divided
1 – 3 ounce package ladyfingers, split
1/2 of an 8 ounce container frozen light whipped dessert topping, thawed
Sliced strawberries (optional)

DIRECTIONS

Place the 2-1/2 cups strawberries in a blender container or food processor bowl.
Cover and blend or process until nearly smooth.
Measure strawberries (you should have about 1-1/2 cups.)
Stir the sugar together with gelatin in a medium saucepan.
Stir in the blended strawberries and limeade and lemonade concentrate.
Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
Gradually stir about half of the gelatin mixture into the egg whites.
Return mixture to the saucepan.
Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil.
Pour into a medium bowl; stir in 1 tablespoon orange juice.
Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).
Cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch spring form pan.
Arrange remaining split ladyfingers in the bottom of the pan.
Drizzle the 2 tablespoons orange juice over the ladyfingers.
Fold whipped topping into strawberry mixture.
Spoon into prepared pan.
Cover and chill about 2 hours or until set.
If desired, garnish with the sliced strawberries and mint.

Light and Luscious Fruit Pie Recipe

admin — Sat, 13 Mar 2010 08:43:02 +0000

“It’s great and fantastic, so delicious!”

INGREDIENTS

1 – 3 ounce package sugar-free peach Jello
1/4 cup boiling water
2 – 8 ounce containers low-fat peach yogurt
1 – 8 ounce container Cool Whip Free, thawed
1 reduced fat graham cracker crust

DIRECTIONS

Dissolve jello in boiling water by using a mixing bowl; whisk in yogurt.
Fold in Cool Whip.
Pour into crust and refrigerate several hours or overnight.

Strawberry Cream Pie Recipe

admin — Sat, 13 Mar 2010 08:41:49 +0000

“It’s so attractive and delicious!’

INGREDIENTS

2-1/2 cups fresh or frozen strawberries (no sugar added)
1/4 cup sugar
1 envelope unflavored gelatin
2 tbsp. frozen limeade concentrate or frozen lemonade concentrate, thawed
3 slightly beaten egg whites
1 tbsp. orange juice
1 – 3 ounce package ladyfingers, split
2 tbsp. orange juice
1/2 of an 8 ounce container frozen light whipped dessert topping, thawed
Sliced strawberries (optional)
Chocolate curls (optional)

DIRECTIONS

Place the 2-1/2 cups strawberries in a blender container or food processor bowl.
Cover and blend or process until nearly smooth.
Measure strawberries (you should have about 1-1/2 cups.)
Stir the sugar together with gelatin in a medium saucepan.
Stir in the blended strawberries and limeade and lemonade concentrate.
Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
Gradually stir about half of the gelatin mixture into the egg whites.
Return mixture to the saucepan.
Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil.
Pour into a medium bowl; stir in orange juice.
Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).
Cut half of the split ladyfingers in half crosswise while mixture chills; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9 -inch spring form pan.
Arrange remaining split ladyfingers in the bottom of the pan.
Drizzle the 2 tablespoons orange juice over the ladyfingers.
Fold whipped topping into chilled strawberry mixture.
Spoon into prepared pan.
Cover and chill about 2 hours or until set.
If desired, garnish with the sliced berries or chocolate curls.

Pumpkin Chiffon Pie Recipe

admin — Sat, 13 Mar 2010 08:40:16 +0000

“It differs from their mixtures, still has its quality.”

INGREDIENTS

1 envelope unflavored gelatin
1/2 cup cold water
1 – 7 1/2 ounce jar marshmallow cream
1 16-ounce can pumpkin
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. salt
1 cup frozen low fat whipped topping, thawed

Graham Cracker Crust:

1 1/4 cups low-fat graham cracker crumbs (about 8 full cookie sheets)
2 1/2 tbsp. light margarine or non-saturated fat margarine, melted
1/4 cup sugar
Cooking oil spray

DIRECTIONS

To prepare crust

Combine first 3 ingredients; toss with a fork until moist.
Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill.

Combine gelatin and cold water in medium saucepan; let stand for 1 minute.
Cook over low heat, stirring constantly, until gelatin is completely dissolved.
Blend in marshmallow cream, pumpkin, spices and salt.
Chill until mixture mounds when dropped from a spoon.
Fold in whipped topping.
Turn into pie crust and chill until set, about 2 hours.

Traditional PumpkinPie Recipe

admin — Sat, 13 Mar 2010 08:38:29 +0000

No one will not taste a difference in this lower fat version!

It has a different version but you can not recognize the flavor of it. Try and enjoy!

INGREDIENTS

1 – 15 ounce can pumpkin (about 2 cups)
1 – 14 ounce can fat-free sweetened condensed milk (not evaporated milk)
4 egg whites
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 – 9 inch unbaked pie crust

DIRECTIONS

Preheat the oven to 425°.
Whisk pumpkin, milk, egg whites, spices and salt in medium bowl until smooth.
Pour into crust.
Bake for 15 minutes.
Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean; cool.
Garnish with fat free thawed frozen whipped topping, if desired.
Refrigerate leftovers.

Graham Cracker Pie Crust Recipe

admin — Sat, 13 Mar 2010 08:37:11 +0000

“It’s another delicious treat for us. Let’s try, and enjoy!”

INGREDIENTS

1 1/4 cups low-fat graham cracker crumbs (about 8 full cookie sheets)
2 1/2 tablespoons light margarine or non-saturated fat margarine, melted
1/4 cup sugar
Cooking oil spray

DIRECTIONS

To prepare crust:

Combine first 3 ingredients; toss with a fork until moist. P
Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill.

Strawberry Pie Recipe

admin — Sat, 13 Mar 2010 08:35:56 +0000

“This is really good and yummy!”

INGREDIENTS

1 Recipe for Low Fat Pastry – Single Crust
6 cups fresh sweet strawberries, sliced
1 cup water
1/4 cup sugar
2 tbsp. cornstarch
red food coloring (optional)

DIRECTIONS

Prepare the pastry for single crust pie and following baking directions.
Place one cup of the strawberries and the water in a food processor or blender.
Cover and process until smooth.
Remove and place mixture in a small saucepan; bring to a boil.
Reduce heat and simmer for 2 minutes.
Combine cornstarch and sugar in a slightly larger saucepan.
Add water-berry mixture.
Cook and stir over medium heat until bubbly.
Cook and stir for 2 more minutes.
Remove from heat and stir in enough food coloring (usually a few drops will do) to tint a rich red color if desired.
Cool to room temperature.
Fold remaining strawberries into cooled mixture and pour into prepared pastry shell.
Cover and chill for three to four hours.
If desire, top with thawed fat free whipped topping just before serving.

Oven Fried Peach Pie Recipe

admin — Sat, 13 Mar 2010 08:23:08 +0000

“This can be served as easy upon taking it out from the refrigerator.”

INGREDIENTS

1 cup drained canned peaches in light syrup, chopped
3 tbsp. "measures like sugar" calorie free sweetner, divided
3/4 tsp. ground cinnamon
1 tbsp. all-purpose flour
1 – 10 ounce can refrigerated buttermilk biscuits
Butter flavored cooking spray

DIRECTIONS

Preheat the oven to 375°.
Combine peaches, 2 tablespoons sweetener, and 1/2 teaspoon cinnamon.
Sprinkle flour over work surface.
Separate biscuits; place on floured surface.
Roll each biscuit to a 4 1/2 inch circle.
Place the 1 heaping tablespoon peach mixture over half of each circle.
Brush edges of circle with water; fold in half.
Seal edges by pressing with a fork.
Place pie on a large un-greased baking sheet; coat with cooking spray.
Combine remaining 1 tablespoon sweetener and 1/4 teaspoon cinnamon; sprinkle over pies.
Bake at 375° for 10 minutes.
Serve warm.

Crustless Pumpkin Pie Recipe

admin — Sat, 13 Mar 2010 08:21:41 +0000

“It’s a diet form of pie, but try it! “

INGREDIENTS

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
3/4 cup egg substitute
1/2 tsp. salt
1-2 tbsp. pumpkin pie spice (I like mine spicier)
1 tsp. vanilla
2/3 cup Splenda® sugar substitute

DIRECTIONS

Combine all ingredients and beat until smooth.
Pour into 9-inch pie pan sprayed with cooking spray.
Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
Pie is done when knife inserted into center comes out clean.

Traditional PumpkinPie Recipe

admin — Sat, 13 Mar 2010 08:19:11 +0000

“Less fat ingredients yet it has the best quality of flavor.”

INGREDIENTS

DIRECTIONS

Preheat the oven to 425°.
Whisk pumpkin, milk, egg whites, spices and salt in medium bowl until smooth.
Pour into crust.
Bake for 15 minutes.
Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean; Cool.
Garnish with fat free thawed frozen whipped topping if desired.
Refrigerate leftovers.