“It’s another variation of pie that completes your day.”

INGREDIENTS   

1 – 6 ounce package reduced-fat graham cracker pie crust
1 – 8 ounce package 1/3 less fat cream cheese
1 – 14 ounce can fat-free sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice from concentrate
1 tsp. vanilla extract
1 – 21 ounce can light cherry pie filling, chilled

DIRECTIONS   

• Beat cheese until fluffy in large mixer bowl.
• Gradually beat in fat free sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
• Pour into crust; chill 4 hours or until set.
• Top with desired amount of pie filling before serving.
• Refrigerate leftovers.

“Mostly children prefer to eat this for it’s colorful effect!”

INGREDIENTS   

Crust:

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

Filling:

1 – 14 ounce can fat-free sweetened condensed milk (not evaporated milk)
1/2 cup frozen strawberry daiquiri mix concentrate, thawed
1 cup frozen strawberries in light syrup, thawed
2 cups light frozen whipped topping, thawed
   Fresh or frozen sliced strawberries and thin lemon slices for garnish

DIRECTIONS   

1. To prepare crust:
1. Combine the first 3 ingredients; toss with a fork until moist.
2. Press into bottom and up sides of a 9-inch pie plate coated with cooking oil spray; chill.
2. Beat the sweetened condensed milk and daiquiri mix on low speed of electric mixer.
3. Add frozen strawberries and beat until well blended.
4. Fold in whipped topping and pour into prepared crust.
5. Cover with plastic wrap and freeze overnight.
6. Garnish with strawberry slices and thin slices of lemon.

“It’s simple and easy mixture. Try it!”

INGREDIENTS   

1 ½ cups all-purpose flour
1 ½ tsp. granulated sugar
1/2 tsp. salt
2 tbsp. cold 1% milk
1/2 cup canola oil or any vegetable oil

DIRECTIONS   

• Stir the flour together with sugar and salt.
• Beat milk into canola oil with fork until frothy in a small bowl.
• Form a well in the flour mixture.
• Add canola oil mixture and combine gently with a fork until crumbly.
• Pat in pie plate as you would for graham cracker crust.
• Add filling and bake according to pie recipe.

“Nice to eat a little bit hot to satisfy you”

INGREDIENTS   

2 1/4 cups peeled, cored, chopped tart (like Granny Smith) apples
1 1/2 tsp. lemon juice
1/4 cup granulated sugar
1 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. salt
  dash of ground nutmeg
10 sheets frozen phyllo (filo) pastry, thawed
   vegetable cooking spray

DIRECTIONS   

• Combine apple and lemon juice in a small bowl; toss gently.
• Add sugar, flour, and next 3 ingredients and set aside.
• Spray 1 phyllo (filo) sheet at a time with cooking spray, and cut each sheet
  lengthwise into 4 – 3 1/4 inch wide strips.
• Stack 2 strips, 1 on top of the other.
• Spoon 1 heaping tbsp. apple mixture onto 1 end of each strip, and spread to within 1 inch of end; fold the left bottom corner over mixture, forming a triangle.
• Keep folding back and forth into a triangle to end of strip.
• Repeat procedure with remaining ingredients.
• Place the triangles, seam side down, on a baking sheet.
• Lightly spray tops with cooking spray.
• Bake at 400 degrees for 7 minutes or until golden.
•  Serve warm.