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ANNINSD
Posts: 5,320 3/13/11 7:52 P
Hawaiian Strawberry Pie and Strawberry Glaze
1 pkg. vanilla cook and Serve pudding (sugar-free) 1 pkg. sugar-free strawberry gelatin 1 cup water 1/4 cup pineapple juice or water
Mix together pudding and gelatin mixes, gradually add liquid, then cook over medium heat until thickened. It tastes very good.
HAWAIIAN STRAWBERRY PIE - Serves 8
2 cups sliced fresh strawberries 1 - 6 oz. Keebler graham cracker crust 1 (4 serv.) pkg. Jell-O sugar-free strawberry gelatin 1 (4 serv.) pkg. Jell-O sugar-free vanilla cook-and-serve pudding mix 1 cup (one 8 oz. can) crushed pineapple, packed in fruit juice, drained and 1/4 cup liquid reserved 1-1/4 cup water 1 tsp. coconut extract 1 cup Cool Whip Lite (or Fat-Free) 2 tblspns. flaked coconut
Evenly arrange strawberries in pierces. In a medium saucepan, combine dry gelatin, dry pudding mix, reserved pineapple liquid and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot sauce mixture evenly over strawberries. Refrigerate for at least 1 hour. In a medium bowl, combine drained pineapple and coconut extract. Add Cool Whip Lite. Mix gently to combine. Spread topping mixture evenly over set strawberry filling. Sprinkle coconut evenly over top. Refrigerate for at least 1 hour. Cut into 8 pieces.
Its simple, and it's super-good. Just chocolate, chocolate, and more chocolate flavor-for anyone who knows that too much chocolate is just enough! (Would that describe your kids to a T?) JoAnna Lund
Serves 8
1 (4-serving) package Jell-O sugar-free instant chocolate pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/4 cups water 3/4 cup Cool Whip Free 12 (2 1/2-inch) Nabisco chocolate graham cracker squares, made into crumbs 1 (6-ounce) Keebler chocolate piecrust 1 tablespoon (1/4 ounce) mini chocolate chips
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in Cool Whip Free. Reserve 2 tablespoons graham cracker crumbs. Add remaining crumbs to pudding mixture. Mix gently to combine. Spread mixture into piecrust. Evenly sprinkle reserved graham cracker crumbs and chocolate chips over top. Refrigerate for at least 1 hour. Cut into 8 servings.
HINT: A self-seal sandwich bag works great for crushing graham crackers.
Recipe found in "Cooking Healthy with the Kids in Mind by JoAnna M. Lund
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SCRUMPTIOUS WHITE CHOCOLATE CHEESECAKE
When everyone yells "We want chocolate for dessert!" be ready with this irresistible surprise. If one of your kids has been very, very good, invite him or her to help you by drizzling the chocolate syrup over the top! JoAnna Lund
Serves 8
2 (8-ounce) packages Philadelphia fat-free cream cheese 1 (4-serving) package Jell-O sugar-free white chocolate pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1/4 cup Cool Whip Free 2 Tablespoons (1/2 ounce) mini chocolate chips 1 (6-ounce) Keebler chocolate piecrust 2 teaspoons Hershey's Lite Chocolate Syrup
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix. dry milk powder, and water. Mix well using a wire whisk. Blend in Cool Whip Free. Gently fold in chocolate chips. Spread mixture into piecrust. Drizzle chocolate syrup evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Recipe found in Cooking Healthy with the Kids in Mind by JoAnna M. Lund
Ann in San Diego
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HEARTS ABLOOM PIE--serves 8--does not freeze well 1 (8oz) pkg Philadelphia fat-free cream cheese 2 (4 serving) pkgs JELLO sugar free instant white chocolate pudding mix (divided) 1 1/3 cups Carnation Nonfat Dry Milk Powder (divided) 2 cups water (divided) 3/4 cup Cool Whip Free (divided) 1 (6oz) Keebler chocolate piecrust 6 to 8 drops red food coloring 1 teaspoon almond extract 1 Tablespoon mini chocolate chips 1 Tablespoon (1/4 oz) slivered almonds
In a large bowl, stir cream cheese with a spoon until soft. Add 1 package dry pudding mix, 2/3 cup dry milk powder, and 1 cup water. Mix well to combine. Blend in 1/4 cup Cool Whip Free. Spread mixture into piecrust. Refrigerate while preparing topping. In another large bowl, combine remaining package dry pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Blend in remaining 1/2 cup Cool Whip Free. Add red food coloring and almond extract. mix gently to combine. Spread mixture evenly over cream cheese mixture. Evenly sprinkle chocolate chips and almonds over top.. Refrigerate for at least 1 hour (good if refrigerated overnight to blend flavors). Cut into 8 servings.
Irish Spring Pie The Diabetic’s Healthy Exchanges Cookbook, pg 256
Here’s a dessert as fresh and radiant as a spring morn in Ireland, County Mayo, to be exact. (That’s where my family hails from.) Erin go bragh! Serves 8
1 (8-ounce) package Philadelphia Fat Free Cream Cheese 1 cup (one 8-ounce can) crushed pineapple packed in fruit juice, well drained Sugar substitute to equal 2 tablespoons sugar ½ teaspoon coconut extract 1 (6-ounce) Keebler butter-flavored piecrust 2 cups (2 medium) sliced bananas 1 (4-serving) package JELL-O sugar free instant pistachio pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/3 cups water ½ cup Cool Whip Lite 2 tablespoons flaked coconut
In a large bowl, stir cream cheese with a spoon until soft. Add pineapple, sugar substitute, and coconut extract. Mix gently to combine. Spread mixture in bottom of piecrust. Layer sliced bananas over cream cheese mixture. In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in Cool Whip Lite. Pour pudding mixture evenly over bananas. Sprinkle coconut evenly over top. Refrigerate at least 2 hours. Cut into 8 servings.
Each serving equals: HE: ¾ fruit, ½ bread, ½ protein, ¼ skim milk, ¾ slider, 18 optional calories
Diabetic exchanges: 1 fruit, 1 fat, 1 starch, ½ meat, ½ skim milk
Ann in San Diego
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Simply Superb Banana Cream Pie Healthy Exchanges Cookbook p.203
Freezer Friendly
When my printer, Tom, insisted this pie was too good to have just any old name, I decided to have a pie-naming contest. One of my newsletter readers came up with the winning name. You guessed right if you thought Tom was the judge. Serves 8
2 cups sliced banana (2 medium) 1 (6-ounce) Keebler chocolate-flavored piecrust 1 (4-serving) packageJell-O sugar-free instant banana pudding mix 2/3 cup Carnation nonfat dry milk powder 1 1/3 cups water 1 cup Cool Whip Lite -divided 1 tablespoon chocolate syrup
Layer bananas on bottom of piecrust. In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Pour mixture over bananas. Refrigerate for about 15 minutes. Spread remaining 3/4 cup Cool Whip Lite evenly over filling. Drizzle chocolate syrup over top. Refrigerate until ready to serve.
Each serving equals: HE: 1/2 Br, 1/2 Fr, 1/4 5M, 1 51, 4 OC 200 Calories, 6 gm Fa, 4 gm Pr, 32 gm Ca, 298 mg So, 1 Fi DIABETIC: 1St, 1 Fa, 1 Fr
Fruit-Cocktail Chiffon Pie Healthy Exchanges Cookbook p.198
Freezer Friendly
Take this pie to the next family potluck and watch it disappear almost as fast as you can cut it. It's really a pie from the '50s updated deliciously for the families of today. If you haven't eaten fruit cocktail since you were a kid, it'll make you feel like one again. " Serves 8
1 (8-ounce) package Philadelphia fat-free cream cheese 1 (4-serving) package jell-O sugar-free instant vanilla pudding mix 2/3 cup Carnation nonfat dry milk powder 1 cup water 1 cup Cool Whip Lite -divided 2 cups (one 16-ounce can) canned fruit cocktail, packed in its own juice, drained 1 (6-ounce) Keebler graham-cracker piecrust
In large mixing bowl stir cream cheese with spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail. Mix gently to combine. Pour mixture into piecrust. Refrigerate until ready to serve. When serving, top each piece with 1 tablespoon Cool Whip Lite.
Each serving equals: HE: 1/2 Br, 1/2 Fr, 1/2 Pr, 1/4 SM, 3/4 Sl, 19 OC 221 Calories, 7 gm Fa, 8 gm Pr, 31 gm Ca, 439 mg So, 1 Fi DIABETIC: 1 St, 1 Fr, 1 Fat
Fresh Peach Pie Healthy Exchanges Cookbook p.198
Freezer Friendly
Is there a better summer fruit than a perfectly ripe peach? This is my daughter, Becky's, favorite fruit pie. She says it's like eating fresh peaches, only better! ~Serves 8
2 cups peaches, peeled and sliced (4 medium) 1 (6-ounce) Keebler butter-flavored or graham-cracker piecrust 1 (4-serving) package jell-O sugar-free lemon gelatin 1 (4-serving) package jell-O sugar-free vanilla cook-andserve pudding mix 1 1/2 cups water 1/2 cup Cool Whip Lite Dash nutmeg
Layer peaches in piecrust. In a medium saucepan, combine dry gelatin, dry pudding mix, and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Pour hot mixture over peaches. Refrigerate until set, about 2 hours. When serving, top each piece with 1 tablespoon Cool Whip Ute and sprinkle with a dash of nutmeg.
Each serving equals: HE: 1/2 Br, 1/2 Fr, 1/2 S1, 32 OC 151 Calories, 5 gm Fa, 2 gm Pr, 24 gm Ca, 222 mg So, 1 Fi DIABETIC: 1 St, 1 Fa, 1/2 Fr
Choco-Mint Pie Healthy Exchanges Cookbook p.210
Freezer Friendly
You can "bank" on all the compliments you'll receive when you serve this attractive mint pie to family and friends. My sister Regina says the recipe for this chocolate treasure should be kept in Fort Knox, it's so good! Serves 8
1 (4-serving) package Jell-O sugar-free instant vanilla pudding mix 2/3 cup Carnation nonfat dry milk powder 1 1/4 cups water 1 1/2 teaspoon mint extract 2-3 drops green food coloring 1 cup Cool Whip Lite 2 tablespoons (112 ounce) mini chocolate chips 1 (6-ounce) Keebler chocolate-flavored piecrust
In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well, using a wire whisk. Fold in mint extract, green food coloring, and Cool Whip Lite. Stir in chocolate chips. Pour mixture into piecrust. Refrigerate until ready to serve.
Each serving equals: HE: 1/2 Br, 1/4 SM, 1 Sl, 7 OC 169 Calories, 6 gm Fa, 3 gm Pr, 25 gm Ca, 291 mg So, 1 Fi DIABETIC: 1 1/2 St, 1 Fa
Chocolate-Peanut Butter Pie Healthy Exchanges Cookbook p.210
Freezer Friendly
This one was created while I was on my morning walk through DeWitt. I let my mind wander along with my feet, and I wound up with this chocolate winner. I know you'll agree that chocolate and peanut butter walk best "hand in hand." Serves 8
3 tablespoons Peter Pan reduced-fat creamy peanut butter 1 (4-serving) package Jell-O sugar-free instant chocolate pudding mix 2/3 cup Carnation nonfat dry milk powder 1 1/2 cups water 1 (6-ounce) Keebler butter-flavored piecrust 1/2 cup Cool Whip Lite 2 tablespoons (1/2 ounce) chopped dry-roasted peanuts
Soften peanut butter to room temperature. In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well, using a wire whisk. Blend in softened peanut butter. Pour mixture into piecrust. Refrigerate for about 15 minutes. Spread Cool Whip Lite evenly over set filling. Sprinkle chopped peanuts evenly over top. Refrigerate until ready to serve.
Each serving equals: HE: 1/2 Fa, 1/2 Br, 1/3 Pr, 1/4 SM, 3/4 S1, 14 OC 209 Calories, 10 gm Fa, 5 gm Pr, 25 gm Ca, 346 mg So, 1 Fi DIABETIC: 1 1/2 Fa, 1St,
Becky's Southern Banana-Butterschotch Cream Pie Healthy Exchanges Cookbook p.202
Freezer Friendly
This pie was born when my daughter, Becky, came home to visit one time. You know how the "Mommy thing" works. When the kids visit, we have to cook their most favorite foods-the ones they've loved since they were old enough to eat baby food, the ones we always make to celebrate special occasions. Becky is happy to share her namesake dessert and hopes you enjoy it as much as she does. Serves 8
2 cup sliced banana, (2 medium) 1 (6-ounce) Keebler graham-cracker piecrust 1 (4-serving) package Jell-O sugar-free instant butterscotch pudding mix 2/3 cup Carnation nonfat dry milk powder 1 cup water 1/4 cup Cary's reduced-calorie maple syrup 3/4 cup Cool Whip Lite -divided 2 tablespoons (12 ounce) chopped pecans
Place sliced bananas in piecrust. In a medium bowl, combine dry pudding mix and dry milk powder. In 2-cup glass measuring cup, combine water and maple syrup. Add liquid mixture to dry pudding mixture. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly over bananas. Refrigerate for about 15 minutes. Spread remaining 1/2 cup Cool Whip Lite evenly over filling. Sprinkle pecans evenly over top. Refrigerate until ready to serve.
Each serving equals: HE: 1/2 Br, 1/2 Fr, 1/4 SM, 1/4 Fa, 1 Sl 201 calories, 7 gm Fa, 3 gm Pr, 31 gm Ca, 356 mg So, 2 Fi DIABETIC: 1 St, 1 Fr, 1 Fa
Caribbean Banana Coconut Cream Pie February Newsletter 1998 p. 11
1/4 cup flaked coconut -divided 1 (6-oz) Keebler graham cracker crust 2 cups (2 medium) sliced bananas 1 (4 serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 2/3 cups water 1 teaspoon coconut extract 1 cup Cool Whip Free 1 teaspoon rum extract
Sprinkle 2 tablespoons coconut into piecrust. Evenly layer bananas over top. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in coconut extract. Spoon hot mixture over bananas. Refrigerate for at least 2 hours. Just before serving, in a small bowl, combine Cool Whip Free and rum extract. Spread topping mixture over set filling and sprinkle remaining 2 tablespoons coconut over top. Cut into 8 servings.
Serves 8 - each serving equals: HE: 1/2 Br, 1/2 Fr, 1/4 SM, 1 Sl, 3 OC 198 Calories, 6g Fa, 3g Pr, 33g Ca, 235mg So, 72 Cl, 1g Fi DIABETIC: 1 1/2 St/Ca, 1Fa, 1/2 Fr Hint: to prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh
Pilgrim's Pumpkin Pie
Healthy Exchanges Newsletter, November 2001, pg 11
1 Pillsbury refrigerated unbaked 9 inch pie crust 1 1/3 cups Carnation Nonfat Dry Milk Powder 1 1/2 cups water 2 cups (one 15 oz can) pumpkin 2 eggs, beaten, or equivalent in egg substitute 1/2 cup granular Splenda 1 1/2 teaspoons JO's Pumpkin Pie Spice 1 cup Cool Whip Lite
Preheat over to 450 degrees. Place pie crust in a 9 inch pie plate and flute edges. In a small bowl, combine dry milk powder and water. In a large bowl, combine pumpkin, eggs and milk mixture. Stir in Splenda and JO's Pumpkin Pie Spice. Pour mixture into prepared pie crust. Bake for 10 minutes. Lower oven temperature to 350 degrees and continue to bake for 50 to 60 minutes or until a knife inserted near center comes up clean. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. when serving, top each piece with 2 tablespoons Cool Whip Lite.
Serves 8 - Each serving equals HE: 1 Br, 1/2 AM, 1/2 Fa, 1/2 Ve, 1/4 Pr, 1/4 Sl, 6 OC 196 Calories, 8 gm Fa, 5 gm Pr, 26 gm Ca, 16 mg So, 171 mg Cl, 2 gm Fi Diabetic: 1 St, 1 Fa, 1/2 SM
HINT: Substitute any reputable brand for JO's Pumpkin Pie Spice.
Ann in San Diego
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TRIPLE LAYER PARTY PIE * Cooking Healthy With a Man in Mind/Joanna Lund
Serves: 8
1 (4 serving) pkg. Jell-O Sugar free instant butterscotch pudding mix 1 1/3 c. Carnation nonfat dry milk powder (divided) 2 ½ c. water (divided) 1 (6 oz.) Keebler chocolate pie crust 1 (4 serving) pkg. Jell-O sugar free instant chocolate pudding mix ½ c. Cool Whip Lite 2 T. chopped pecans 1 T. mini chocolate chips
In a medium bowl, combine dry butterscotch pudding mix, 2/3 c. dry milk powder, and 1 ¼ c. water. Mix well using a wire whisk. Pour mixture into pie crust. In a medium bowl, combine dry chocolate pudding mix, 2/3 c. dry milk powder, and remaining 1 ¼ c. water. Mix well using a wire whisk. Pour mixture over butterscotch layer. Refrigerate about 15 minutes. Before serving, spread Cool Whip Lite evenly over chocolate layer (to make it easier to spread so little over so much surface, start in the middle of the pie.). Sprinkle pecans and chocolate chips evenly over top. Refrigerate until ready to serve. Cut into 8 servings.
Nutritional Info: 217 calories, 7 g. fat, 6 g. protein, 32 g. carbs, 487 mg. sodium, 1 g. fiber
Ann in San Diego
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LEMON MERINGUE PIE (Camp Courageous Dessert Cookbooklet)
Preheat oven to 450 degrees. Place pie crust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake for 9 to II minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Lower heat to 350 degrees. Meanwhile, in a medium saucepan. combine dry pudding mixes and dry gelatin. Add water. Mix well to combine. Cook over medium heat, stirring constantly, until mixture thickens and startS to boil. Pour hot mixture evenly into partially cooled piecrust. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add Sugar Twin and vanilla extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure (0 seal to edges of piecrust. Bake 10 to I 5 minutes or until meringue star-..;; to curn brown. Place pie plate on a wire rack and cool 30 minutes. Refrigerate at least 2 hours. Cut into 8 servings.
EASTER PARADE PIE (4/94 Healthy Exchanges Food Newsletter)
1 purchased 6 oz Keebler graham cracker piecrust 1 medium banana, diced 1 (4-serving) package sugar-free instant banana pudding mix 2/3 cup nonfat dry milk powder 1 cup canned crushed pineapple, packed in itS own juice. drained (reserve liquid) 1 cup Cool Whip Lite (8 calories perTablespoon) * 1/2 cup raisins 1 teaspoon coconut extract 2 cablespoons flaked coconut
Place bananas in piecrust, In medium bowl, combine dry pudding mix and dry milk powder. Add enough water to reserved pineapple juice to make 1 cup iiquid. Add iiquid to dry pudding mixture. Mix well with wire whisk. Blend in 1/4 cup Cool Whip Lite, pineapple. and raisins. Spread mixture evenly over bananas. Chill 10 minutes. In smail bowl, combine remaining Cool Whip Lite and coconut extract. Spread mixtUre evenly over pie filling. Evenly sprinkle coconut over top. Chill at least 2 hours.
MANDARIN ORANGE-PINEAPPLE PIE (4/95 Healthy Exchanges Food Newsletter)
1 (6 oz) Keebler graham cracker piecrust 1 (4-serving) package sugar-free- Orange gelatin 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup unsweetened orange juice 1 cup canned crushed pineapple, packed in its own juice, undrained (8 ounce can) 1 1/2 teaspoons coconut extract * 1 cup canned mandarin oranges, rinsed and drained (11 ounce can) 3/4 cup Cool Whip Lite 2 tablespoons flaked coconut
In a medium saucepan, combine dry gelatin, dry pudding mix. and dry milk powder. Add orange juice and undrained pineapple. Mix well to combine. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in f /2 teaspoon coconut extract and mandarin oranges. CoolS minutes. Pour miXture into piecrust. Refrigerate at least 2 hours or until filling is firm. In a small bowl, combine Cool Whip Lite and remaining I teaspoon coconut extract. Spread topping mixture evenly over pie filling. Sprinkle flaked coconut evenly over top. Refrigerate until ready to serve. Cut into 8 pieces.
If there's a classic American dessert that attracts all eyes to the revolving glass case at the diner, it's got to be the meringue pie! The traditional version is lemon, but I made this one with my pineapple-loving grandkids in mind! Meringue is somewhat mysterious, all that fluff from just a few egg whites, but it's also hard to resist.
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) package JELL-O sugar-free lemon gelatin 2 cups (two 8-ounce cans) crushed pineapple, packed in fruit juice, drained, and 1/2 cup liquid reserved 1/2 cup water 1 (6-ounce) Keebler graham cracker piecrust 6 egg whites 6 tablespoons Splenda granular 1 teaspoon coconut extract 2 tablespoons flaked coconut
Preheat oven to 425 degrees. In a medium, saucepan, combine dry pudding mix and dry gelatin. Add reserved pineapple liquid, water, and pineapple. Mix well to combine. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Spoon pineapple mixture evenly into piecrust. In a large bowl, beat egg whites with an electric mixer on HIGH until soft peaks form. Add Splenda and coconut extract. Continue beating on HIGH until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal edges of piecrust. Evenly sprinkle coconut over top. Bake for 6 to 8 minutes or until meringue starts to turn brown. Place pie plate on a wire rack and allow cool completely. Cut into 8 servings.
Banana-Butterscotch Pie Best of Healthy Exchanges Newsletter (1992) p.153 freezer friendly
I made this for my daughter Becky while visiting her. She said come back anytime as long as I make another pie.
1 (6-ounce) Keebler graham cracker piecrust 2 cups (2 medium) sliced bananas 1 (4-serving) package JELL-O sugar-free butterscotch instant pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/4 cups water 1/2 cup Cool Whip Free
Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in Cool Whip Free. Pour pudding mixture over bananas. Refrigerate at least 1 hour. Cut into 8 servings.
Hint: 1. To prevent bananas from turning brown, mix with 1 teaspoon lemon juice, or sprinkle with Fruit Fresh. 2. Good served with Cool Whip Lite, but don't forget to count the few additional calories.
Tropical Fruit Pie Best of Healthy Exchanges Newsletter (1992) p.152 Freezer Friendly
A South Sea Breeze couldn't be more refreshing.
2 cups (2 medium) diced bananas 1 (6-ounce) Keebler graham cracker piecrust 1 cup (one 11 ounce can) mandarin oranges, rinsed and drained 1 (4-serving) package JELL-O sugar-free vanilla instant pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained 3/4 cup water 3/4 cup Cool Whip Free -divided 1 tablespoon flaked coconut
Layer bananas in bottom of piecrust. Arrange mandarin oranges evenly over bananas. In a large bowl, combine dry pudding mix and dry milk powder. Add undrained pineapple and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free over set filling. Sprinkle flaked coconut evenly over top. Refrigerate at least 1 hour. Cut into 8 pieces.
Hint: To prevent bananas from turning brown, mix banana with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
Layer strawberries in bottom of piecrust. In a medium saucepan, combine dry pudding mix, dry gelatin and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot mixture over strawberries. Refrigerate for at least 2 hours. Cut into 8 pieces.
Hint: Good served with Cool Whip Lite, but don't forget to count the few additional calories.
Serves 8 - each serving equals:
HE: 1/2 Br, 1/4 Fr, 3/4 Sl, 4 OC ________________________________________ ______________________ 129 cal, 5g Fa, 2g Pr, 19g carb, 220mg So, 5mg Ca, 1g Fi ________________________________________ ______________________ Diabetic: 2 Starch, 1 Fat, 1/2 Fruit
Ann in San Diego
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Coconut Lemon Layer Cream Cheese Pie JoAnna M. Lund
Did you worry that living a healthy lifestyle meant you'd never get to feast on a piece of coconut layer cake or lemon cream pie again? You can sigh with relief now, then dive into this fabulous and festive dessert that takes some of the best of both and joins hands! Serves 8
1 (8-ounce) package Philadelphia fat-free cream cheese 1 teaspoon coconut extract 1/4 cup pourable Splenda 3/4 cup Cool Whip Lite* 1 (6-ounce) Keebler shortbread piecrust 1 (4-serving) package JELL-O sugar-free lemon gelatin 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 2 tablespoons flaked coconut
In a large bowl, stir cream cheese with a spoon until soft. Add coconut extract, Splenda, and 1/4 cup Cool Whip Lite. Mix gently to combine. Spread mixture evenly into piecrust. Refrigerate. Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Place pan on a wire rack and allow to cool for 15 minutes, stirring occasionally. Evenly spread cooled lemon mixture over cream cheese layer. Sprinkle coconut evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
Layer half of strawberries in bottom of piecrust. Mash remaining strawberries with a potato masher or fork. In a medium saucepan, combine mashed strawberries, water, dry pudding mix, and dry gelatin. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add cream cheese and almond extract. Mix well with a wire whisk until well blended. Pour hot mixture evenly over strawberries in piecrust. Refrigerate for at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
Serves 8 - Each serving equals: HE: 1/2 Br, 1/2 Fr, 1/2 Pr, 3/4 Sl, 11 OC 169 Calories, 5 gm Fa, 6 gm Pr, 25 gm Ca, 350 mg So, 10 mg Cl, 2 gm Fi DIABETIC: 1 St, 1 Fa, 1/2 Fr, 1/2 Mt or 1 1/2 St/Ca, 1 Fa, 1/2 M
Banana Peanut Butter Dream Pie From Make A Joyful Table serves 8
Layer bananas in bottom of piecrust. In a large bowl, combine dry banana cream pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in peanut butter. Spread pudding mixture evenly over bananas. Refrigerate. while preparing topping. In a large bowl, combine dry chocolate. pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in cool Whip Free. Spread topping mixture evenly over set filling. Evenly sprinkle peanuts over top. Refrigerate for at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
Diabetic: 1 1/2 starch/carbohydrate, 1 fat, 1/2 skim milk, 1/2 fruit or 2 starch/carbohydrate, 1 fat, 1/2 skim milk
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Caribbean Queen Cream Pie The Diabetic’s Healthy Exchanges Cookbook, pg 254
It just doesn’t get any better than a strawberry-and-banana duo. Add pineapple, and you have a winner in just about anyone’s mouth. If you’ve never visited the islands, this will give you a taste of how sweet it can be! Serves 8
1 cup (1 medium) sliced banana 1 cup sliced fresh strawberries 1 (6 ounce) Keebler graham cracker piecrust 1 (4 serving) package JELL-O sugar-free instant banana pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup (one 8 ounce can) crushed pineapple, packed in fruit juice, drained and liquid reserved ¾ cup Cool Whip Lite (divided use) ½ teaspoon rum extract 2 tablespoon flaked coconut
Layer bananas and strawberries in bottom of piecrust. In medium bowl, combine dry pudding mix and dry milk powder. Add enough water to reserved pineapple juice to make 1 1/3 cups liquid. Add liquid to dry pudding mixture. Mix well using a wire whisk. Blend in ¼ cup Cool Whip Lite and rum extract. Spread pudding mixture evenly over fruit. Refrigerate while preparing topping. In a small bowl, combine pineapple, remaining ½ cup Cool Whip Lite, and coconut extract. Mix gently to combine. Frost top of pie with pineapple mixture. Evenly sprinkle coconut over the top. Refrigerate at least 1 hour. Cut into 8 servings.
HE: ½ bread, ½ fruit, ¼ skim milk, 1 slider, 2 optional calories
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Simply Superb Banana Cream Pie Source: "Healthy Exchanges Cookbook, page 203" By JoAnna M. Lund
2 cups sliced banana -- (2 medium) 1 (6 oz) Keebler chocolate-flavored pie crust 1 package Jell-O sugar-free inst. banana pudding mix -- (4 serving) 2/3 cup nonfat dry milk powder 1 1/3 cups water 1 cup Cool Whip Lite 1 tablespoon chocolate syrup
1. Layer bananas on bottom of piecrust. In medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well, using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Pour mixture over bananas. Refrigerate for about 15 minutes, until set. Spread remaining 3/4 cup Cool Whip evenly over filling. Drizzle chocolate syrup over top. Refrigerate until ready to serve. Serves 8. Serving size (1 slice)
According to the cookbook: Per serving: 200 Cal, 6g Fat, 4g Pro, 32g Carb, 298mg Sod, 1g Fib
"... When asked to be a part of the bowling festivities for all of you lady bowlers coming to town, I quickly said, "Yes!" ... So, I'll whip up a tasty new pie to share just with those bowlers who come to DeWitt, and dine in Jo's kitchen Cafe and see for themselves what Healthy Exchanges are all about. ..."* * excerpt from Desserts Up Your Alley!
Lucky Strike Banana Cream Pie from Desserts Up Your Alley! p.4
Place diced bananas in piecrust. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/2 teaspoon almond extract and 1/4 cup Cool Whip lite. Spread pudding mixture evenly over banana mixture. Refrigerate while preparing topping. In a small bowl, combine remaining 3/4 cup Cool Whip lite and remaining 1/2 teaspoon almond extract. Spread topping mixture evenly over filling. Evenly sprinkle almonds over top and garnish with cherry halves. Refrigerate for at least 1 hour. Cut into 8 servings.
Hint: to prevent bananas from turning brown, mix 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
In a large bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, dry milk powder, 1 pkg. dry gelatin and 1 cup Diet Mt. Dew. Mix well using a wire whisk. Spread mixture evenly into piecrust. Refrig. Meanwhile, in a medium saucepan, combine dry cook and serving pudding mix, remaining pkg. dry gelatin, and remaining 1 cup Diet Mt. Dew. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat, Place pan on a wire rack and allow to cool for 30 min. Blend in 1/2 cup Cool Whip Lite. Spread pudding mixture evenly over cheesecake mixture. Refrig. for at least 1 hour. Cut into 8 servings. when serving, top each with 1 tabl. Cool Whip Lite.
In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in vanilla extract and 1/4 cup Cool Whip Free. Gently fold in raisins, choc. chips and pecans. Spread mixture evenly into piecrust. Refrig. for 30 min. In a small bowl, combine remaining 3/4 cup Cool whip Free and coconut extract. Spread mixture evenly over set pudding. Evenly sprinkle coconut over top. Refrig. for at least 2 hours. Cut into 8 servings
HINT: To plump up raisins without "cooking", place in a glass measuring cut and microwave on HIGH for 20 seconds.
Anna's Poofy Lemon Chiffon Pie serves 8 From: Arthritis H E Cookbook
1 cup Diet Mountain Dew or water 1/4 of a lemon, with skin and seeds cut into chunks 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 1 tub Crystal Light Lemonade Mix 2/3 cup Carnation n/f dry milk powder 1 1/2 cuups Yoplait plain f/f yogurt 1 cup Cool Whip Lite (divided) 1 (6 oz) Keebler shortbread piecrust
In a blender container, combine Diet Mt Dew and lemon chunks. Cover and process on BLEND for 60 seconds or until lemon pieces amost disappear. Set aside. In a large bowl, combine dry pudding mix, dry lemonade mix and dry milk powder. Add Diet Mt. Dew mixture and yogurt. Mix well using a wire shisk. Blend in 1/4 cup Cool Whip Lite. Spread pudding mixture into piecrust. Refrig. for 5 min. Drop remaining Cool Whip Lite by tablespoonfuls to form 8 mounds. Refrigerate for at least 2 hours. Cut into 8 servings.
almond Surprise Apricot Pie serves 8 From: Fast, Cheap and Easy
1/2 cup apricot spreadable fruit (divided) 1 (6 oz) Keebler graham cracker piecrust 1 (8 oz) pkg. Philadelphia f/f cream cheese 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1 cup water 1/4 cup Cool Whip Free 1/2 tsp. almond extract 2 tabl. (1/2 oz) slivered almonds
Reserve 2 tabl. apricot spreadable fruit. Spread remaining spreadable fruit in bottom of piecrust. In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry mik powder and water. Mix well using a wire whisk. Blend in Cool Whip Free and almond extract. Pour pudding mixture into piecrust. Place reserved spreadable fruit in a small microwavable bowl. Microwave on HIGH (100% power) for 10 seconds. Drizzle melted fruit spread over set filling. Sprinkle almonds over top. Refrigerate for at least 30 min. Cut into 8 servings
HINT: spread fruit spreads best at room temperature.
Bavarian Chocolate Mint Pie serves 8 From: Fast, Cheap and Easy
2 (4 serv) pkgs. Jello s/f instant chocolate pudding mix 1 1/3 cups Carnation n/f dry milk powder 2 1/2 cups water 1/2 tsp. mint extract 1 cup Cool Whip Lite (divided) 1 (6 oz) Keebler shortbread piecrust
In a large bowl, combine dry pudding mixes and dry milk powder. Add water and mint extract. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Lite. Spread pudding mixture into piecrust. Refrig. for at least 30 min. Cut into 8 servings. When serving, top each piece with 1 tabl. Cool Whip Lite.
1(4 serving)pkg. Jell-O SF chocolate cook&serve pudding 2/3 cup Carnation nonfat dry milk powder 1 cup water 1 teaspoon vanilla extract 1/2 cup(1 ounce) mini marshmellows 1(6ounce) Keebler butter-flavored piecrust 2 cups FF and SF vanilla ice cream, slightly softened 2 tablespoons (1/2 ounce) chopped pecans 1/2 cup cool whip lite 4 maraschino cherries, halved
In a medium saucepan, combine dry pudding mix and dry milk powder. Add water. Mix well to combine. Cook over medium heat stirring constantly until mixture thickens and comes to a boil. Remove from heat. Stir in vanilla extract and marshmellows. Mix well until mixture is smooth. Cool 10 minutes. Spoon ice cream into piecrust. Drizzle chocolate mixture evenly over the ice cream. Sprinkle pecans over top. Evenly drop Cool Whip Lite by 1 tablespoon to form 8 mounds. Place 1.2 cherry in center of each mound. Freeze til firm, at least 4 hours. Let set at room temperature at least 15 minutes before serving. Cut into 8 pieces.
almond Surprise Apricot Pie serves 8 From: Fast, Cheap and Easy
1/2 cup apricot spreadable fruit (divided) 1 (6 oz) Keebler graham cracker piecrust 1 (8 oz) pkg. Philadelphia f/f cream cheese 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1 cup water 1/4 cup Cool Whip Free 1/2 tsp. almond extract 2 tabl. (1/2 oz) slivered almonds
Reserve 2 tabl. apricot spreadable fruit. Spread remaining spreadable fruit in bottom of piecrust. In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry mik powder and water. Mix well using a wire whisk. Blend in Cool Whip Free and almond extract. Pour pudding mixture into piecrust. Place reserved spreadable fruit in a small microwavable bowl. Microwave on HIGH (100% power) for 10 seconds. Drizzle melted fruit spread over set filling. Sprinkle almonds over top. Refrigerate for at least 30 min. Cut into 8 servings
HINT: spread fruit spreads best at room temperature.
Luscious Lime Chiffon Pie serves 8 From: Fast, Cheap and Easy
1 cup Diet Mountain Dew or water 1/4 of a lime, with skin and seeds, cut into chunks 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 1 (4 serv) pkg. Jello s/f lime gelatin 2/3 cup Carnation n/f dry milk powder 1 1/2 cups Yoplait plain f/f yogurt 1 cup Cool Whip Lite (divided) 1 (6 oz) Keebler shortbread piecrust
In a blender container, combine Diet Mt. Dew and lime chunks. Cover and process on BLEND for 60 seconds or until lime pieces almost disappear. Set aside. In a large bowl, combine dry pudding mix, dry gelatin and dry milk powder. Add blended lime mixture and yogurt. Mix well using a wire whisk. Blend in 1/4 cups Cool whip Lite. Spread pudding mixture int piecrust. Refrigerate for 5 min. Drop remaining Cool whip Lite by tablespoon to form 8 mounds. Refrigerate for at least 30 min. Cut into 8 servings.
If you're like my daughter Becky, you love butterscotch and bananas! This is the ideal dessert for fans of "B" and "B" - a speedy special delivery that tells your family how much you care. Serves 8 2 cups (2 medium) sliced bananas 1 (6-ounce) Keebler shortbread piecrust 1 (4-serving) package JELL-O sugar-free instant banana pudding mix 1 1/3 cups Carnation Nonfat Dry Milk Powder * 2 cups water 1 (4-serving) package JELL-O sugar-free instant butterscotch pudding mix 1/2 cup Cool Whip Free 2 tablespoons (1/2 ounce) chopped pecans Evenly arrange bananas in piecrust. In a large bowl, combine dry banana pudding mix, 2/3 cup dry milk powder, and 1 1/4 cups water. Mix well using a wire whisk. Pour pudding mixture evenly over bananas. Refrigerate while preparing topping. In the same bowl, combine dry butterscotch pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Free. Spread topping mixture evenly over banana layer. Sprinkle pecans evenly over top. Refrigerate for at least 15 minutes. Cut into 8 servings.
The Strong Bones Healthy Exchanges Cookbook, Pg 271
Eggnog flavor in a scrumptious pie? It's an idea your family and friends will surely cheer. When you're busy before the holiday, you need a pie that whips up this quickly and tastes oh-so-good! (Son in law John calls this "lethal" a dessert "to die for" and he's been stirring it up for company ever since he tasted it"
Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free, rum extract and nutmeg. Spread pudding mixture evenly over bananas. Refrigerate for 10 minutes. Evenly spread remaining 1/2 cup Cool Whip Free over set filling and lightly sprinkle additional nutmeg over top. Refrigerate for at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice for sprinkle with Fruit Fresh.
Each serving equals: HE: 1/2 Br, 1/2 Fr, 1/4 FFM, 3/4 Sl, 4 OC 178 Calories, 6g Fa, 3g Pr, 28g Ca, 331mg So, 71mg Cl, 1g Fi Diabetic: 1 St, 1 Fr, 1 Fa or 2 St/Ca, 1 Fa
German Sweet Chocolate Pie
The Strong Bones Healthy Exchanges Cookbook, Pg 274
Here's some good news--you don't have to fly all the way to Germany to enjoy this chocolate, coconut, and pecan combo! The flavors are so rich, no one will believe they're enjoying a "healthy" pie.
Serves 8
2 (4 serving) pkgs Jello sugar free chocolate cook and serve pudding mix 1 1/3 cup Carnation Nonfat Dry Milk Powder 3 cups water 1 teaspoon vanilla extract 1 teaspoon coconut extract 1 (6 oz) Keebler chocolate pie crust 6 tablespoons purchased graham cracker crumbs or 6 (2 1/2 inch) graham crackers, made into fine crumbs* 2 tablespoons flaked coconut* 2 tablespoons (1/2 oz) chopped pecans*
Preheat oven to 350 degrees. In medium saucepan, combine dry pudding mixes, dry milk powder, and water. Mix well to combine. Cook over medium heat for 5 minutes or until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in vanilla and coconut extracts. Pour 1/3 of pudding mixture into piecrust. Evenly sprinkle 1/2 of cracker crumbs, 1 teaspoon coconut and 1 teaspoon pecans over top. Gently spoon remaining pudding over top of crumbs. Evenly sprinkle remaining cracker crumbs, remaining coconut, and pecans evenly over the top. Bake for 30 minutes. Place pie plate on a wire rack and allow to cool completely. Refrigerate for at least 2 hours. Cut into 8 servings.
Each serving equals: HE: 3/4 Br, 1/2 FFM, 1/4 Fa, 3/4 Sl, 19 OC 215 Calories, 7g Fa, 6g Pr, 32g Ca, 309mg So, 141mg Cl, 1g Fi Diabetic: 2 St/Ca, 1 Fa
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Banana Split Cream Pie serves 8 From Dessert Every Night
1 cup (1 medium) diced banana 2 cups sliced fresh strawberries 1 (6 oz) Keebler graham cracker piecrust 1 (4 serv) pkg. Jello s/f vanilla cook and serve pudding mix 1 (4 serv) pkg. Jello s/f strawberry gelatin 2 cups Diet Mountain Dew or water (divided) 1 (4 serv) pkg. Jello s/f instant banana cream pudding mix 2/3 cup Carnation n/f dry milk powder 1 cup (one 8 oz can) crushed pineapple, packed in fruit juice, undrained 1/2 Cool Whip Free 2 tabl. (1/2 oz) chopped pecans
Layer banana and strawberries in bottom of piecrust. In a medium saucepan, combine dry cook and serve pudding mix, dry gelatin and 1 1/2 cups Diet Mt. Dew. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Spoon hot mixture evenly over fruit. Refrig. for 1 hour or until set. In a medium bowl, combine dry instant pudding mix, dry milk powder, undrained pineapple, and remaining 1/2 cup Diet Mt. Dew. Mix well using a wire whisk. Blend in Cool Whip Free. Spread pudding mixture evenly over set filling. sprinkle pecans evenly over top. Refrig. for at least 30 min. Cut into 8 servings.
HINT: To prevent banana from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
Rhubarb Custard Pie with Strudel Topping From Dessert Every Night
1 Pillsbury refrig. unbaked 9 inch piecrust 1 (4 serv) pkg. Jello s/f vanilla cook and serve pudding mix 3/4 cup water 3 cups diced fresh or frozen rhubarb 6 tabl. Bisquick r/f baking mix 2 tabl. pourable Sugar Twin, or Sprinkle Sweet 1 tabl. + 1 tsp. reduced calorie margarine
Preheat oven 450 degrees. Place piecrust in a 9 inch pie plate. flute edges and prick bottom and sides with tines of a fork. bake 9 - 11 min. or until lightly browned. Place pie plate on a wire rack and allow to cool completely. In a large saucepan, combine dry pudding mix, water and rhubarb. Cook over medium heat until mixture thickens and rhubarb becomes soft, stirring often. Spoon hot mixture into piecrust. In a medium bowl, combine baking mix and Sugar Twin. Add margarine. Mix with a fork until crumbly. Evenly sprinkle mixture over top of rhubarb. Bake for 15 min. Lower heat to 350 degrees and continue baking for 30 minutes. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
Peach Becky Pie serves 8 From Diabetic's HE Cookbook
1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1 1/4 cups water 1 cup Cool Whip Lite (divided 2 cups peeled and chopped fresh peaches 1 (6 oz) Keebler butter flavored piecrust 1/4 cup raspberry spreadable fruit spread
In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend 1/2 cup Cool Whip Lite. Add chopped peaches. Mix gently to combine. Spread mixture evenly into pie crust. Refrigerate while preparing topping. In a small bowl, stir raspberry spreadable fruit until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine. Spread topping mixture evenly over set filling. Refrig. at least 2 hours. Cut into 8 servings.
Each serving equals: Diabetic: 1 starch, 1 fruit, 1 fat
Layer bananas in bottom of piecrust. In a large bowl, combine dry banana cream pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in peanut butter. Spread pudding mixture evenly over bananas. Refrig. while preparing topping. In a large bowl, combine dry choco. puddidng mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in cool Whip Free. Spread topping mixture evenly over set filling. Evenly sprinkle peanuts over top. Refrig. for at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free, rum extract, and nutmeg. Spread pudding mixture evenly over bananas. Refrig. for 10 min. Evenly spread remaining 1/2 cup Cool whip Free over set filling and lightly sprinkle additional nutmeg over top. Refrig. for at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
The Governor's Banana Cream Pie serves 8 From Sept.1995 newsletter and HE Employee's Favorite Recipes newsette
1 (6 oz) Keebler graham cracker pie crust 2 cups (2 medium) sliced bananas 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 1 1/3 cups Carnation n/f dry milk powder (divided) 2 1/3 cups water (divided) 1 tsp. vanilla extract 1 (4 serv) pkg. Jello s/f instant banana cream pudding mix 2/3 cup Cool Whip Lite 1 tabl. purchased graham cracker crumbs or 1 (2 1/2 inch) graham cracker square, made into crumbs
Place bananas in pie crust. In a large bowl, combine dry vanilla pudding mix, 2/3 cup dry milk powder, and 1 1/3 cups water. Mix well using a wire whisk. Blend in vanilla extract. Pour mixture evenly over bananas. Refrig. while preparing topping. In a medium bowl, combine dry banana pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread evenly over vanilla layer. Evenly sprinkle graham cracker crumbs over top. Refrigerate for at least 30 min.
Almond Rejoice Pie serves 8 From Healthy Exchange Cookbook
1 (4 serv) pkg. Jello s/f instant chocolate pudding mix 2/3 cup Carnation n/f dry milk powder 1 1/3 cups water 1 1/2 tsp. coconut extract (divided) 1 cup Cool Whip Lite (divided) 1/4 cup (1 oz) chopped almonds 1 (6 oz. Keebler chocolate flavored piecrust 1 tabl. (1/4 oz) mini chocolate chips 2 tabl. flaked coconut
In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/2 tsp. coconut extract adn 1/4 cup Cool Whip Lite. Add almonds. Mix well. Pour mixture into piecrust. Refrig. for about 15 min. In a small bowl, combine remaining 3/4 cup Cool Whip Lite and remaining 1 tsp. coconut extract. Spread mixture evenly over filling. Sprinkle mini chocolate chips and coconut evenly over top. Refrig until ready to serve.
Set aside 4 maraschino cherries. Coarsely chop remaining 8 cherries. In a medium bowl, stir cream cheese with a spoon until soft. Stir in 1/4 cup Cool Whip Free and sugar substitute. Add chopped cherries and red food coloring. Mix gently to combine. Spread mixture evenly into piecrust. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in brandy extract. Pour chocolate mixture evenly over cream cheese mixture. Refrig. for 10 min. Evenly drop remaining 1/2 cup cool whip free by spoonfuls to form 8 mounds. Cut remaining 4 maraschino cherries in half. Garnish each mound with a cherry half. Refrig. for at least 1 hours. Cut into 8 servings
Fresh Peach Blueberry Pie serves 8 From Heart Smart Cookbook
2 cups (4 medium) peeled and sliced fresh peaches 1 (6 oz) Keebler graham cracker piecrust 1 1/2 cups fresh blueberries 1 (4 serv) pkg. Jello s/f lemon gelatin 1 (4 serv) pkg. Jello s/f vanilla cook and serve pudding mix 1 1/2 cups water 1/4 tsp. ground nutmeg 1/2 cup Cool Whip Lite
Layer peaches in bottom of piecrust. Evenly sprinkle blueberries over peaches. In a medium saucepan, combine dry gelatin, dry pudding mix and water. cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in nutmeg. Spoon hot mixture evenly over fruit. Refrig. for at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tabl. of Cool Whip Lite.
Pumpkin Chiffon Pie serves 8 From Healthy Exchange Cookbook
2 cups (one 16 oz can) canned pumpkin 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1 tsp. pumpkin pie spice 3/4 cup water 1 cup cool whip Lite (divided) 1 (6 oz) Keebler graham cracker piecrust 2 tabl. (1/2 oz) chopped pecans
In a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin pie spice, and water. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Lite. Pour mixture into piecrust. Refrig. about 15 min. Spread remaining 3/4 cup Cool Whip Lite over top of set filling. Sprinkle pecans evenly over top. Refrig. until ready to serve.
Each serving equals: HE: 1/2 Br, 1/2 Ve, 1/4 SM, 1/4 Fa, 3/4 Sl, 19 OC
Pumpkin Chiffon Pie serves 8 From Healthy Exchange Cookbook
2 cups (one 16 oz can) canned pumpkin 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1 tsp. pumpkin pie spice 3/4 cup water 1 cup cool whip Lite (divided) 1 (6 oz) Keebler graham cracker piecrust 2 tabl. (1/2 oz) chopped pecans
In a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin pie spice, and water. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Lite. Pour mixture into piecrust. Refrig. about 15 min. Spread remaining 3/4 cup Cool Whip Lite over top of set filling. Sprinkle pecans evenly over top. Refrig. until ready to serve.
Each serving equals: HE: 1/2 Br, 1/2 Ve, 1/4 SM, 1/4 Fa, 3/4 Sl, 19 OC
Fruit Cocktail Chiffon Pie serves 8 From Healthy Exchanges Cookbook
1 (8 oz) pkg. Philadelphia f/f cream cheese 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1 cup water 1 cup Cool Whip Lite (divided) 2 cups (one 16 oz can) canned fruit cocktail, packed in its own juice, drained 1 (6 oz) Keebler graham cracker piecrust
In a large mixing bowl stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and water. Mix well using a wire whisk. fold in 1/2 cup Cool whip Lite. Add fruit cocktail. Mix gently to combine. Pour mixture into piecrust. Refrig. until ready to serve. When serving top each piece with 1 tabl. Cool whip Lite.
Layered Cherry Almond Pie serves 8 From Make a Joyful Table
2 cups (one 16 oz can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved 3/4 cup water 1 (4 serv) pkg. Jello s/f cherry gelatin 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 1 1/2 tsp. almond extract (divided) 1 (8 oz) pkg. Philadelphia f/f cream cheese 1/4 cup pourable Sugar Twin 1 cup Cool Whip Lite (divided) 1 (6 oz) Keebler graham cracker piecrust 3 - 4 drops red food coloring 1/4 cup (1 oz) sliced almonds
In a medium saucepan, combine reserved cherry liquid and water. Bring mixture just to a boil Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow mixture to cool completely. Add dry pudding mix. Mix well using a wire whisk. Stir in 1 tsp. almond extract and cherries. Set aside. In a medium bowl, stir cream cheese with a spoon until soft. Add Sugar Twin, 1/4 cup Cool Whip Lite and remaining 1/2 tsp. almond extract. Mix well to combine. Spread cream cheese mixture evenly into piecrust. Spread cherry mixture over top. Refrigerate for at least 2 hours. In a small bowl, combine remaining 3/4 cup cool Whip Lite and red food coloring. Spread mixture evenly over cherry layer. Evenly sprinkle almonds over top. Refrigerate for at least 15 minutes. Cut into 8 servings.
Diabetic: 1 starch/carbo, 1 fat, 1/2 meat, 1/2 fruit
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Layered Cherry Almond Pie serves 8 From Make a Joyful Table
2 cups (one 16 oz can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved 3/4 cup water 1 (4 serv) pkg. Jello s/f cherry gelatin 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 1 1/2 tsp. almond extract (divided) 1 (8 oz) pkg. Philadelphia f/f cream cheese 1/4 cup pourable Sugar Twin 1 cup Cool Whip Lite (divided) 1 (6 oz) Keebler graham cracker piecrust 3 - 4 drops red food coloring 1/4 cup (1 oz) sliced almonds
In a medium saucepan, combine reserved cherry liquid and water. Bring mixture just to a boil Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow mixture to cool completely. Add dry pudding mix. Mix well using a wire whisk. Stir in 1 tsp. almond extract and cherries. Set aside. In a medium bowl, stir cream cheese with a spoon until soft. Add Sugar Twin, 1/4 cup Cool Whip Lite and remaining 1/2 tsp. almond extract. Mix well to combine. Spread cream cheese mixture evenly into piecrust. Spread cherry mixture over top. Refrigerate for at least 2 hours. In a small bowl, combine remaining 3/4 cup cool Whip Lite and red food coloring. Spread mixture evenly over cherry layer. Evenly sprinkle almonds over top. Refrigerate for at least 15 minutes. Cut into 8 servings.
Diabetic: 1 starch/carbo, 1 fat, 1/2 meat, 1/2 fruit
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Friendship Turtle Ice Cream Pie
Healthy Exchanges Newsletter, October 2001, pg 8
After our Alaskan Cruise last year, many of us from the midwest took Amtrak back home. A scrumptious ice cream dessert was on the menu and many of the folks who tried it kept asking if I could create something similar but healthier. I "ate with my eyes" and cam up with this. Because of the special bond we had formed, I chose a special name for it. By the way the stats for the original were about 900 calories with 50 grams of fat for THE same size serving!!!
2 cups Wells' Blue Bunny sugar and fat free vanilla ice cream or any sugar and fat free ice cream 4 pieces Russell Stover Sugar Free Pecan Delights, coarsely chopped 1 (6 oz) Keebler chocolate pie crust 1 (4 serving) pkg Jello sugar free chocolate cook and serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 2/3 cup water 1/2 cup miniature marshmallows 3/4 cup Cool Whip Lite 2 tablespoons Smucker's Fat Free Caramel Syrup 1 tablespoons mini chocolate chips
In a large bow, stir ice cream with a large spoon until soft. Add Pecan Delight pieces. Mix gently to combine. Spread ice cream mixture evenly in pie crust. Cover and place in freezer while preparing chocolate sauce. Meanwhile in a medium saucepan, combine dry pudding mix, dry milk powder and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in marshmallows. Mix well until mixture is smooth. Cool for 10 minutes. Spoon chocolate sauce evenly over top of ice cream. Freeze for 15 minutes. Spread Cool Whip Lite over chocolate layer. Drizzle caramel syrup over Cool Whip Lite. Sprinkle chocolate chips over top. Freeze for at least 1 hour. Remover from freezer at least 15 minutes before serving. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Br, 1 Fa, 1/4 SM, 1 Sl, 19 OC 257 Calories, 9 gm Fa, 6 gm Pr, 38 mg Ca, 220 mg So, 135 mg Cl, 1 gm Fi
Key Lime Pie serves 8 From Cooking Healthy Across America
1 1/3 cups cold water 2 2/3 cups Carnation n/f dry milk powder 3/4 cup pourable Sugar Twin or Sprinkle Sweet (divided) 2 (4 serv.) pkg. Jello s/f instant vanilla pudding mix 2 (4 serv.) pkg. Jello s/f lime gelatin 1 (6 oz) Keebler graham cracker piecrust 6 egg whites 1 tsp. lime juice 2 tabl. purchased graham cracker crumbs or two ( 2 1/2 inch) graham crackers, made into crumbs
Place cold water in a 4 cup glass measuring cup. Stir in dry milk powder until mixture makes a smooth paste. Cover and microwave on HIGH (100% power) for 45 - 60 seconds or until mixture is very hot, but not to the boiling point. Stir in 1/2 cup Sugar Twin. Mix well to combine. Cover and refrigerate for at least 2 hours before using. Preheat oven to 350 degrees. In a large bowl, combine dry pudding mixes, dry gelatins, and refrigerated milk mixture. mix well using a wire whisk. Spread mixture into piecrust. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Add lime juice and remaining 1/4 cup Sugar Twin. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Evenly sprinkle graham cracker crumbs over top. Bake for 8 - 10 minutes or until meringue starts to turn golden brown. Place pie plate on a wire rack and allow to cool 15 min. Refrigerate for at least 2 hours. Cut into 8 servings.
HINT: Egg whites beat best at room temperature
Meringue pie cuts easily if you dip a sharp knife in warm water before slicing.
A self seal sandwich bag works great for crushing graham crackers
Heavenly Hash Pie serves 8 From Diabetic's H E Cookbook
1 (4 serv) pkg. Jello s/f instand banana pudding mix 1/3 cup Carnation n/f dry milk powder 3/4 cup Yoplait plain f/f yogurt 3/4 cup water 1/2 tsp. coconut extract 1 cup Cool Whip Lite (divided) 1 cup (one 11 oz can) mandarin oranges, rinsed and drained 1 cup (one 8 oz can) pineapple chunks, packed in fruit juice, drained 1 (6 oz) Keebler butter flavored piecrust 1 tabl. flaked coconut
In a large bowl, combine dry pudding mix and dry milk powder. Add yogurt and water. Mix well using a wire whisk. Stir in coconut extract, 1/4 cup Cool Whip Lite, mandarin oranges, and pineapple. Pour mixture into piecrust. Refrig. about 2 hours. spread remaining 3/4 cp Cool Whip Lite evenly over set filling. Sprinkle flaked coconut over top. Cut into 8 servings
Each serving equals: Diabetic: 1 starch, 1 fruit, 1 fat
Cherry Pie Filling serves 8 From Diabetic's H E Cookbook
1 (4 serv) pkg. Jello s/f vanilla cook and serve pudding mix 1 (4 serv) pkg. Jello s/f cherry gelatin 1 1/4 cups water 2 cups (one 16 oz can) tart red cherries, packed in water, draned
In a medium saucepan, combine dry pudding mix, dry gelatin, water and cherries. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Place pan on a wire rack and allow to cool completely. Use as you would urchased canned cherry pie filling.
HINT. After removing mixture from heat, try adding 1/2 tsp. almond extract. It's wonderful
Each serving equals: Diabetic, 1/2 fruit
45 calories, less than 1 gram fat, 4g protein, 7g carbo, 102mg sodium, 1g fiber
HE: 1/2 fruit, 14 opt calories
Applesauce Mince Pie
Healthy Exchanges Newsletter, November 2001, pg 4
Nelda Morningstar, St Louis, MO, requested a tasty mincemeat pie without meat. I guess Nelda is a woman after my own hear - that's how I like my mincemeat, too. And I especially love this tasty pie!
1 Pillsbury refrigerated unbaked 9 inch pie crust 1 (4 serving) pkg Jello sugar free vanilla cook and serve pudding mix 1 cup unsweetened applesauce 1/2 cup water 1/4 cup raisins 2 cups (4 small) cored, peeled and chopped cooking apples 1 teaspoon JO's Apple Pie Spice 1/4 cup (1 oz) chopped walnuts
Preheat oven to 375 degrees. Place pie crust in a 9 inch pie plate and flute edges. In a large saucepan, combine dry pudding mix, applesauce, and water. Stir in raisins and apples. Cook over medium heat until apples are soft, stiffing often. Remove from heat. Add JO's Apple Pie Spice and walnuts. Mix well to combine. Spoon hot mixture into pie crust. Bake for 30 to 35 minutes or until crust is golden brown. Place pie plate on a wire rack and allow to cool for 15 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Br, 1 Fr, 3/4 Fa, 3/4 sl, 6 OC 193 Calories, 9 gm Fa, 1 gm Pr, 27 gm Ca, 159 mg So, 12 mg Cl, 2 gm Fi Diabetic: 1 1/2 St/Ca, 1 Fr, 1 Fa
HINTS: 1. Substitute any reputable brand for JO's Apple Pie Spice. 2. Good topped with 1 tablespoon Cool Whip Lite, but don't forget to count the few additional calories.
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Apple Caramel-Pecan Pie
Healthy Exchanges Newsletter, October 2001, pg 4
Peggy Hamilton, Cleveland, OH, requested a healthy pie that tasted something like a taffy apple. All I can say is that this put a twinkle in the eye of everyone I asked to taste test it for me!
1 Pillsbury refrigerated unbaked 9 inch pie crust 4 cups (8 small) cored, peeled and diced cooking apples 5 tablespoons purchased graham cracker crumbs or 6 (2 1/2 in) graham crackers, made into crumbs* 3 tablespoons Smucker's Fat Free Caramel Syrup 1/2 cup granular Splenda 2 tablespoons (1/2 oz) chopped pecans
Preheat over to 400 degrees. Place pie crust in a 9 inch pie plate. Flute edges. In a large bowl, combine apples and 2 tablespoons graham cracker crumbs. Stir in caramel syrup. Spread mixture evenly into pie crust. Bake for 20 minutes. Lover oven temperature to 350 degrees. In a small bowl, combine remaining 4 tablespoons graham cracker crumbs, Splenda and pecans. Sprinkle mixture evenly over top of partially baked pie. Lightly spray crumbs with butter flavored cooking spray. Continue baking for 30 minutes. Place pie plate on a wire rack and allow to cool. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Fr, 3/4 Br, 1/4 Fa, 3/4 Sl, 9 OC 205 Calories, 9 gm Fa, 1 gm Pr, 30 gm Ca, 304 mg So, 6 mg Cl, 2 gm Fi Diabetic: 1 Fr, 1 St/Ca, 1 Fa
HINT: A self seal sandwich bag works great for crushing graham crackers.
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ORANGE FREEZE PIE
1 (4-serving) pkg JELL-O sugar-free orange gelatin 2/3 cup water 1 cup Wells' Blue Bunny sugar- and fat-free vanilla ice cream or any sugar- and fat-free ice cream 1 (11-ounce) can mandarin oranges, rinsed and drained 1 cup Cool Whip Lite 1 (6-ounce) Keebler graham cracker pie crust
In a medium saucepan, combine dry gelatin and water. Bring mixture to a boil. Remove from heat. Stir in ice cream. Refrigerate for 5 minutes. Add mandarin oranges and Cool Whip Lite. Mix gently to combine. Spread mixture into pie crust. Cover and freeze until firm, about 2 hours. Remove from freezer at least 15 minutes before serving. Cut into 8 servings. Freezes well.
Serves 8 - Each serving equals: HE: 1 Br, 1/4 Fr, 1/4 Fa, 1 Sl, 6 OC 166 Calories, 6g Fa, 3g Pr, 25g Ca, 152mg So, 30mg Cl, 1 g Fi Diabetic Exchanges: 2 St, 1 Fa
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Butter Pecan Ice Cream Pie
1 (4 serving) package JELL-O sugar-free instant butterscotch pudding mix 2/3 cup carnation nonfat dry milk powder 1 cup water 1 cup Wells' Blue Bunny sugar- and fat-free vanilla ice cream or any sugar- and fat-free ice cream 1/4 cup (1 ounce) chopped pecans* 1 (6 ounce) Keebler graham cracker piecrust 3/4 cup Cool Whip Lite
In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Add ice cream. Continue stirring until thoroughly blended. Fold in 2 tablespoons pecans. Pour mixture into piecrust. Refrigerate for at least 2 hours. Just before serving, spread Cool whip Lite over set filling and evenly sprinkle remaining pecans over top. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1/2 Br, 1/2 Fa, 1/4 SM, 1 SL, 13 OC 212 Calories, 8 gm fa, 6 gm Pr, 29 gm Ca, 371 mg So, 156 mg Cl, 1 gm Fi DIABETIC: 2 St/Ca, 1 Fa Source: September 1998 Newsletter, page 12
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Coconut Peach Crunch Pie
Healthy Exchanges Newsletter, August 2001, pg 5
Paula Smyth, Alexandria, VA, sent me a recipe that was based on one of mine. She said her family loves the combo of coconut and peaches in this delicious "homemade" pie.
3 cups (6 medium) peeled and sliced fresh peaches* 1/3 cup water 1 (4 serving) pkg Jello sugar free vanilla cook and serve pudding mix 1 1/2 teaspoons coconut extract 1 (6 oz) Keebler graham cracker pie crust 2 tablespoons purchased graham cracker crumbs or 1 (2 1/2 inch) graham cracker squares, made into fine crumbs 1/4 cup flaked coconut 2 tablespoons (1/2 oz) chopped pecans
Preheat over to 350 degrees. Place 1 cup peach slices and water in a blender container. Cover and process on BLEND for 30 seconds or until smooth. In a medium saucepan, combine peach liquid and dry putting mix. Stir in remaining 2 cups sliced peaches. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Stir in coconut extract. Pour hot mixture into pie crust. In a small bowl, combine cracker crumbs, coconut and pecans. Sprinkle crumb mixture evenly over top. Bake for 25 to 30 minutes. Place pie plate on a wire rack and allow to cool completely. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 3/4 F, 1/2 Br, 1/4 Fa, 1 Sl, 5 OC 175 Calories, 7 gm Fa, 2 gm Pr, 26 gm Ca, 21 mg So, 5 mg Cl, 2 gm Fi Diabetic: 1 Fr, 1 St/Ca, 1 Fa
HINT: A self seal sandwich bag works great for crushing graham crackers.
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Crazy Cherry Pie
Healthy Exchanges Newsletter, June 2001, pg 4
Mary Director, West Hills, CA e-mailed me for a recipe that her mother used to make years ago. She wanted the fat content decreased into the normal range. You may think I'm crazy as you stir this up, but trust me - it works!!!
1 1/2 cups Bisquick Fat Free Baking Mix 2 tablespoons granular Splenda 1/4 cup reduced calorie margarine 1/4 cup Land O Lakes no fat sour cream 1/2 cup water 1 (20 oz) can Lucky Leaf Cherry Pie Filling
Preheat over to 425 degrees. Pray a 9 inch deep dish pie plate with butter flavored cooking spray. In a medium bowl, combine baking mix, Splenda, margarine, sour cream and water at low speed with electric mixer. Beat for 2 minutes a medium speed. Spread batter evenly into prepared pie plate. Carefully spoon pie filling into center of batter. DO NOT stir. Bake for 20 to 25 minutes or until crust is golden brown. Place pie plate on a wire rack and let set for at least 15 minutes. Cut into 8 servings.
Serves 8: Each serving equals:
HE: 1 Br, 3/4 Fa, 1/2 Fr, 9 OC
140 Calories, 4 gm Fa, 2 gm Pr, 24 mg Ca, 347 mg So, 34 mg Cl, 1 gm Fi
Diabetic: 1 St, 1 Fa, 1/2 Fr
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Chocolate Almond Raspberry Pie serves 8 From When Every Minute Counts
1/2 cup raspberry spreadable fruit (divided) 1 (6 oz) Keebler chocolate piecrust 1 (8 oz) pkg. Philadelphia f/f cream cheese 1 (4 serv) pkg. Jello s/f instant chocolate pudding mix 2/3 cup Carnation n/f dry milk powder 1 1/2 cups water 1/2 tsp. almond extract 3/4 cup Cool Whip Free 2 tabl. (1/2 oz) chopped almonds 1 tabl. (1/4 oz) mini chocolate chips
Spread 1/4 cup spreadable fruit in bottom of piecrust. In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, water and almond extract. Mix well using a wire whisk. Evenly pour mixture over spreadable fruit. Refrigerate while making topping. In a small bowl, stir remaining 1/4 cup spreadable fruit with a spoon until soft. Stir in Cool Whip Free. Evenly spread topping mixture over set filling. Sprinkle almonds and chocolate chips evenly over top. Refrigerate for at least 15 min. Cut into 8 servings.
HINT: Spread able fruit spreads best at room temperature.
COCONUT NUT PIE Healthy Exchanges Newsletter 12/2005
1 (4-serving) pkg JELL-O sugar-free vanilla cook-and-serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1-1/2 cups water 1 tablespoon + 1 teaspoon I Can't Believe It's Not Butter Light Margarine 1 teaspoon coconut extract 1/2 cup Quaker Quick Oats 1 (6-ounce) Keebler chocolate pie crust 1/4 cup flaked coconut 1/4 cup mini chocolate chips 1/4 cup chopped walnuts
Preheat oven to 350 degrees. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Stir in margarine and coconut extract. Add oats. Mix well to combine. Spoon mixture into pie crust. In a small bowl, combine coconut, chocolate chips, and walnuts. Evenly sprinkle mixture over filling. Bake for 30 to 35 minutes. Place pie plate on a wire rack and allow to cool completely. Refrigerate for at least 30 minutes. Cut into 8 servings
Buried Peanut Butter Treasure Pie Serves 8 From When Every Minute Counts
1 (8oz) pkg. Philadelphia f/f cream cheese 1/4 cup Chunky Peter Pan reduced fat peanut butter 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 1 1/3 cup Carnation n/f Dry Milk Powder (divided) 2 cups water (divided) 1 (6 oz) Keebler chocolate piecrust 1 (4 serv) pkg. Jello s/f instant chocolate pudding mix 1/2 tsp vanilla extract 3/4 cup Cool Whip Free 2 tsp. Hershey's Lite Chocolate Syrup 2 tabl. (1/2 oz) chopped dry roasted peanuts
In a medium bowl, stir cream cheese and peanut butter with a spoon until soft. Add dry vanilla pudding mix, 2/3 cup dry milk powder and 1 cup water. Mix well using a wire whisk. Evenly spread mixture into piecrust. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in vanilla extract. Spread mixture over peanut butter layer. Refrig. for at least 15 min. Just before serving, evenly spread Cool Whip Free over set chocolate layer, drizzle chocolate syrup over top and garnish with peanuts. Cut into 8 servings.
Martha Smiley, Columbus OH, requested an easy and tasty coconut pie. Well, it doesn't get much easier than this - and for tasty - take one bite, they YOU tell me!!!
In a large bowl, combine dry pudding mix. dry gelatin and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Lite, coconut extract and 2 tablespoons coconut. Pour mixture into pie crust. Spread remaining 1/2 cup Cool Whip Lite over filling. Sprinkle remaining 1 tablespoon coconut evenly over top. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1/2 Br, 1/4 SM, 1 Sl, 10 OC
158 Calories, 6 gm Fa, 3 gm Pr, 23 gm Ca, 298 mg So, 75 mg Cl, 1 gm Fi
Diabetic: 1 1/2 St/Ca, 1 Fa
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Tom's "These Are a Few of My Favorite Things" Pie
My son, Tom Dierickx, celebrates his 29th birthday this month. I'm so proud of him - besides working full time as a statistical analyst, he keeps our Healthy Exchanges Website running smoothly, is working o his doctorate in statistics and still finds time to really play with his little girl, Cheyanne. This is the pie I'll be stirring up when we celebrate his birthday.
Evenly arrange strawberries in pie crust. In a medium saucepan, combine dry cook and serve pudding mix, dry gelatin and 1 1/4 cups water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot mixture evenly over strawberries. Refrigerate for at least 2 hours. In a medium bowl, combine dry instant pudding mix, dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Stir in Cool Whip Free and coconut extract. Spread mixture evenly over strawberry filling. Evenly sprinkle chocolate chips and coconut over top. Refrigerate for at least 30 minutes. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1/2 Br, 1/4SM, 1/4 Fr, 1 Sl, 2 OC ********* 186 Calories, 6 gm Fa, 4 gm Pr, 29 mg Ca, 359 mg So, 84 mg Cl, 2 gm Fi ********** Diabetic: 1 1/2 St, 1 Fa
Healthy Exchanges newsletter, Vol IX, Issue 12 - December 2000, pg 8 Joanna M Lund
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Chocolate-Peanut Butter Pie JoAnna M. Lund
This one was created while I was on my morning walk through DeWitt. I let my mind wander along with my feet, and I wound up with this chocolate winner. I know you'll agree that chocolate and peanut butter walk best "hand in hand". Serves 8*
3 tablespoons Peter Pan reduced-fat creamy peanut butter 1 (4-serving) package Jell-O sugar free instant chocolate pudding mix 2/3 cup Carnation nonfat dry milk powder 1 1/2 cups water 1 (6-ounce) Keebler shortbread piecrust 1/2 cup Cool Whip Lite 2 tablespoons (1/2 ounce) chopped dry-roasted peanuts
Soften peanut butter to room temperature. In a medium bowl, combine dry pudding mix, dry milk powder, and wter. Mix well, using a wire whisk. Blend in softened peanut butter. Pour mixture into piecurst. Refrigerate for about 15 minutes. Spread Cool Whip Lite evenly over set filling. Sprinkle chopped peanuts over top. Refrigerate until ready to serve.
When you stir up rum extract and coconut with bananas, you can enjoy the flavors the Bahamas are famous for the world over!!!
2 cups (2 medium) diced bananas 1 (6 ounce) Keebler graham cracker piecrust 1 (4 serving) package JELL-O sugar free instant banana cream pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/4 cups water 1 cup Cool Whip Lite* 1 teaspoon rum extract 1 teaspoon coconut extract 2 table spoons purchased graham cracker crumbs or 2 (2 1/2 inch_ graham cracker squares, made into crumbs 2 tablespoons (1/2 ounce) chopped pecans 2 tablespoons flaked coconut
Layer bananas in piecrust. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite and rum extract. Spread pudding mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl combine remaining 3/4 cup Cook Whip Lite and coconut extract. Spread topping mixture evenly over filling. In a small bowl, combine graham cracker crumbs, pecans and coconut. Evenly sprinkle mixture over top. Refrigerate for at least 30 minutes. Cut into 8 servings.
HINTS: 1. To prevent bananas from turing brown. mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh. 2. A self seal sandwich bag works great for crushing graham crackers.
In a medium bowl, mash 2 cups strawberries. I a medium saucepan, combine dry gelatin, dry pudding mix. Diet Mountain Dew and mashed strawberries. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add remaining 2 cups sliced strawberries. Mix gently to combine. Spoon hot mixture into piecrust. Refrigerate for at least 2 hours. Cut into 8 servings. When serving top each piece with 1 tablespoon Cool Whip Lite.
Place sliced bananas in piecrust. In a medium bowl, combine dry vanilla pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in vanilla extract. Pour mixture evenly over bananas. Refrigerate while preparing topping. In a medium bowl, combine dry banana pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread mixture evenly over vanilla layer. Evenly sprinkle graham cracker crumbs over top. Refrigerate at least 30 minutes. Cut into 8 pieces.
Serves 8 - Each serving equals:
HE: 1/2 Br, 1/2 Fr, 1/2 SM, 1 SL 12 OC
222 Calories, 6 gm Fa, 6 gm Pr, 36 gm Ca, 508 mg So, 1 gm Fi
Diabetic: 1 1/2 St, 1/2 Ft, 1/2 SM, 1/2 Fa
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Fresh Blueberry Pie serves 8 From Grandma's Comfort Food Made Healthy
1 Pillsbury refrig. unbaked 9 inch piecrust 1 (4 serv) pkg Jello s/f vanilla cook and serve pudding mix 1 (4 serv) pkg Jello s/f lemon gelatin 1 1/3 cup water 1 1/2 cup fresh blueberries
Let piecrust set at room temperature for 10 minutes. Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin and water. Cook over medium heat until mixture starts to boil, stirring often. Remove from heat. Stir in blueberries. Place saucepan on a wire rack and let set for 5 minutes. Cut the piecrust in half on the folded line. Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper over damp spot. Place one of the balls on the waxed paper. Cover with another piece of waxed paper and roll out into a 9 inch circle, with rolling pin. Carefully remove waxed paper from one side and place crust into an 8 inch pie plate. Remove other piece of waxed paper. Evenly spoon blueberry mixture into piecrust. Repeat process of rolling out remaining piecrust half. Place second crust over top of pie and flute edges. Make about 8 slashes with a knife to allow steam to escape. Bake at 450 degrees for 10 min. Reduce heat to 350 degrees and continue baking for 40 - 45 min. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
HINTS: place piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.
Frozen, well drained blueberries may be used in place of fresh.
Each serving equals: HE 1/2 bread, 1/4 fruit, 3/4 slider, 5 optional calories
Ann's comments: This filling in this recipe is almost like the crustless strawberry pie that floats around on the W W web site. I don't see why you couldn't just use the filling to make a crust less pie for lots less calories.
Grandma's Peanut Butter Pie Serves 8 from Grandma's Comfort Food Made Healthy
1 (4 oz) pkg. Jello s/f instant vanilla Pudding mix 2/3 cup Carnation n/f Milk Powder 1 1/3 cup water 6 tabl. Peter Pan red/f chunky peanut butter 1 cup Cool Whip Free (divided) 1 (6 oz) Keebler graham cracker pie crust 2 tsp. Hershey's Lite Choc. syrup 2 tsp. caramel syrup
In a large mixing bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in peanut butter and 1/2 cup Cool Whip Free. Pour mixture into pie crust. Refrig. for at least 15 min. Spread remaining 1/2 cup Cool Whip Free over set filling. Just before serving, drizzle choc. syrup and caramel syrup over top. Cut into 8 servings.
1 (4 serving) pkg. Jello s/f vanilla Cook and Serve pudding mix 1 (4 serving) pkg. Jello s/f lemon gelatin 1 1/3 cup water 2 (8 oz) pkg. Philadelphia f/f cream cheese 1 (6 oz) Keebler graham cracker piecrust 1/2 cup Cool Whip Lite
In a medium saucepan, combine pudding mix, dry gelatin and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. remove from heat. Stir in cream cheese. Mix well using a wire whisk, until mixture is well blended. Place saucepan on a wire rack and allow to cool for 10 min. Evenly spoon cooled mixture into piecrust. Refrigerate for at least 2 hours. cut into 8 servings. When serving top each with 1 tabl. of Cool Whip Lite.
HINT: also good topped with 1 tabl. spreadable fruit (any flavor) If using count calories accordingly.
Each servng equals: HE 1 bread, 1 protein, 1/2 fat, 1/4 slider, 5 opt calories
2 cups diced bananas (2 medium) 1 (6-ounce) Keebler graham cracker pie crust 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation nonfat dry milk powder 2 tablespoons Brown Sugar Twin 1 1/4 cups water 1 teaspoon vanilla extract 2 tablespoons chopped pecans (1/2 ounce) 3/4 cup Cool Whip Lite*
Place bananas in pie crust. In a medium bowl, combine dry pudding mix, dry milk powder and Brown Sugar Twin. Add water. Mix well using a wire whisk. Fold in vanilla extract, pecans and 1/4 cup Cool Whip Lite. Spread mixture evenly over bananas. Refrigerate at least 2 hours. Cut into 8 pieces. When serving, top each piece with 1 tablespoon Cool Whip Lite.
In a large bowl, combine 1 package dry pudding mix, 2/3 cup dry milk powder, and 1 1/3 cups water. Mix well using a wire whisk. Pour mixture into pie crust. Refrigerate while preparing next layer. In same bowl, combine remaining 1 package dry pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using same wire whisk. Blend in 1/4 cup Cool Whip Free. Evenly spread mixture over set layer. Refrigerate while preparing topping. In a small bowl, combine remaining 1 cup Cool Whip Free and coconut extract. Evenly spread topping mixture over set second layer. Sprinkle chocolate chips, walnuts, and coconut evenly over top. Refrigerate for at least 30 minutes. Divide into 8 servings.
Serves 8 - Each serving equals:
HE: 1 Br, 1/2 SM, 1/2 Fa, 1/2 Sl, 19 OC 206 Calories, 6g Fa, 6g Pr, 32g Ca, 502mg So, 153mg Cl, 1g Fi DIABETIC: 1 1/2 St/Ca, 1 Fa, 1/2 SM
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This sounds like a odd combo, but it's delish!!!!!!!!1
Frost on the Pumpkin Patch Pie JoAnna M. Lund
Pumpkin and coconut is another unusual taste combination. Don't turn your nose up until you try it. My taste testers said it was one of the most beautiful-looking and great-tasting pumpkin pie they had ever tried! And if you never thought of combining pumpkin with butterscotch pudding mix, after only one bite, you will be glad I did. Serves 8
1 purchased 9" chocolate flavored pie crust 1 (4 serving) pkg sugar-free instant butterscotch pudding mix 2/3 cup nonfat dry milk powder 1 teaspoon pumpkin pie spice 2 cups canned pumpkin 1 cup Cool Whip Free 1/2 teaspoon coconut extract 1/4 oz mini chocolate chips (1 Tablespoon) 2 tablespoons shredded coconut
In large bowl combine dry pudding mix, dry milk powder and pumpkin pie spice. Add pumpkin. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Pour into pie crust. In small bowl combine remaining 3/4 cup Cool Whip Free and coconut extract. Frost top of pie with mixture. Garnish with mini chocolate chips and coconut. Chill until ready to serve.
"Healthy Exchanges Cookbook, pg. 207 or Healthy Exchanges Food Newsletter, October 1993, pg. 7."
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Eggnog Cream Pie JoAnna M. Lund Serves 8
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation nonfat dry milk powder 1 1/3 cups water 1 cup Cool Whip Lite* 1 teaspoon rum extract 1/2 teaspoon nutmeg* 1 (6-ounce) Keebler shortbread pie crust 4 maraschino cherries, quartered
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/3 cup Cool Whip Lite, rum extract, and 1/4 teaspoon nutmeg. Evenly spread mixture into pie crust. Refrigerate 10 minutes. Spread remaining 2/3 cup Cool Whip Lite over set filling. Lightly sprinkle remaining 1/4 teaspoon nutmeg over top. Evenly garnish with marachino pieces. Refrigerate at least 1 hour. Cut into 8 pieces.
"Healthy Exchanges Food Newsletter December 1995, pg. 12."
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Peanut Butter Apple Crumb Pie JoAnna M. Lund
When you add peanut butter and apples - you're doing Magical Meal Math! Don't be tardy - stir this up today and go to the head of the class. Serves 8
3 cups (6 small) cored, peeled, and sliced cooking apples 1 (6-ounce) Keebler graham cracker piecrust 1 (4-serving) package JELL-O sugar-free cook-and-serve pudding mix 1 1/2 cups water 6 tablespoons Peter Pan reduced-fat peanut butter* 6 tablespoons purchased graham cracker crumbs or 6 (2 1/2-inch) graham cracker squares, made into crumbs
Preheat oven to 350 degrees. Evenly arrange apple slices in piecrust. In a medium saucepan, combine dry pudding mix and water. Add 1/4 cup peanut butter. Mix well to combine. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Evenly spoon hot mixture over apples. In a medium bowl, combine graham cracker crumbs and remaining 2 tablespoons peanut butter until mixture is crumbly. Evenly sprinkle crumb mixture over top. Bake 40 to 45 minutes. Place pie plate on a wire rack and let set for at least 30 minutes. Cut into 8 servings.
"Healthy Exchanges Food Newsletter, September 1999, pg. 8."
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White Chocolate Buried Treasure Pie JoAnna M. Lund
Kassandra Weible, West Des Moines, IA, emailed me a delightful pie recipe. She said she dreamed this up in her sleep and when she made it for her in-laws they loved it. All I can say, is "Dream on Kassandra!" Serves 8
1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 2 tablespoons (1/2 ounce) chopped walnuts 2 tablespoons mini chocolate chips 1/4 cup mini marshmallows 1 (6-ounce) Keebler shortbread piecrust 1 tablespoon purchased graham cracker crumbs or 1 (2 1/2-inch) graham cracker square made into crumbs
In a large bowl, combine dry pudding mix, dry milk powder, walnuts, chocolate chips, and marshmallows. Add water. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Free. Spread mixture into piecrust. Refrigerate for 15 minutes. Evenly spread remaining 1/2 cup Cool Whip Free over top. Sprinkle graham cracker crumbs evenly over top. Cut into 8 servings.
"Healthy Exchanges Food Newsletter January 2000, pg. 5."
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Chocolate-Peanut Butter Pie JoAnna M. Lund
This one was created while I was on my morning walk through DeWitt. I let my mind wander along with my feet, and I wound up with this chocolate winner. I know you'll agree that chocolate and peanut butter walk best "hand in hand". Serves 8*
3 tablespoons Peter Pan reduced-fat creamy peanut butter 1 (4-serving) package Jell-O sugar free instant chocolate pudding mix 2/3 cup Carnation nonfat dry milk powder 1 1/2 cups water 1 (6-ounce) Keebler shortbread piecrust 1/2 cup Cool Whip Lite 2 tablespoons (1/2 ounce) chopped dry-roasted peanuts
Soften peanut butter to room temperature. In a medium bowl, combine dry pudding mix, dry milk powder, and wter. Mix well, using a wire whisk. Blend in softened peanut butter. Pour mixture into piecurst. Refrigerate for about 15 minutes. Spread Cool Whip Lite evenly over set filling. Sprinkle chopped peanuts over top. Refrigerate until ready to serve.
Each serving equals: HE: 1/2 Fat, 1/2 Bread, 1/3 Protein, 1/4 kim Milk, 3/4 Slider, 14 Optional Calories
1 Pillsbury refrig unbaked 9in piecrust 1/2 cup + 1 tbl pourable sugar twin (I used 16 Equal pkgs) 1 tbsp all purpose flour 1-1/2 tsps apple pie spice 4 cups sliced apples-tart
Let piecrust come to room tempurature and split 1 pie crust into to balls. Between wax paper roll out two crusts and place one in pie plate. Mix apples and rest of ingredients and then place in pie shell. Place second crust on top and crimp together. Make about 8 slashes for steam and spray lightly with Pam. Bake at 400 for 45 to 50 min. (I baked at 400 for 15 min, then reduced to 300 for 30-35)
CLIFF'S CHOCOLATE PECAN PIE HE Newsletter Nov 2002
1 (4 serv.) pkg. Jell-o SF chocolate cook and serve pudding mix 2/3 c. Carnation nonfat dry milk powder 1 1/4 c. water 1 (8 oz.) pkg. Philadelphia fat-free cream cheese 1 tsp. vanilla 6 T. chopped pecans 1 (6 oz.) keebler chocolate pie crust
In a medium saucepan, combine dry milk, dry milk powder, and water. Cook over med. heat until mixture thickens and starts to boil; stirring constantly with a wire whisk. Remove from heat. Add cream cheese and vanilla, stirring well, until blended, stir in pecans. Pour into pie crust. Refrigerate for at least 2 hours. Cut into 8 servings.
Each serving: HE: 1 br, 1 fa, 1/2 pr 1/4 ffm, 12 oc 205 calories, 9 g. fat, 23 g. carb, 323 mg. sodium, 160 mg. calcium, 1 g. fiber Diabetic: 1 1/2 st/ca, 1 1/2 fa, 1/2 mt.
Ann in San Diego
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Banana Split Pie
Cliff like to call this his "heaven on earth" pie because this is what he imagines the best taste there is might be like! That's quite a compliment from my "truck-drivin' man," who honed his taste buds in truck stops and restaurants coast-to-coast during his years as a long-distance trucker. Now he's traded his eighteen-wheeler for computers and printing presses, but he's never lost his taste for my banana split recipes.
Serves 8
1 (6-ounce) Keebler chocolate piecrust 1 cup sliced banana (1 medium) 1 cup (one 8-ounce can) canned crushed pineapple, packed in fruit juice, drained 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2 cups skim milk 1 cup sliced strawberries 3/4 cup Cool Whip Lite 2 teaspoons chocolate syrup 4 maraschino cherries, halved
Place sliced bananas in piecrust. Sprinkle drained crushed pineapple over sliced bananas. In a medium bowl, combine dry pudding mix and skim milk, Mix well using a wire whisk. Pour pudding mixture over fruit. Refrigerate 1 hour. Sprinkle sliced strawberries over set pudding. Spread Cool whip Lite evenly over strawberries. Drizzle chocolate syrup over Cool Whip Lite. Garnish top evenly with maraschino cherry halves. Refrigerate at least 1 hour. Cut into 8 pieces.
HINT: for a firmer pie, substitute 2/3 cup nonfat dry milk powder and 1 1/3 cups water for 2 cups skim milk.
Cooking Healthy with a Man in Mind Joanna M Lund Pg 310
Healthy Exchanges Newsletter, Vol 1, Issue 3 March 92
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"Candy Bar" Pie
This was created when Stephanie told me her daughter lover Snicker candy bars, and could I come up with something to take their place.
Serves 8
1/2 cup (2-ounces) coarsely chopped dry roasted peanuts* 1 (6-ounce) Keebler chocolate-flavored piecrust 3 tablespoons fat-free caramel syrup* 1 (4-serving) package JELL-O sugar-free instant chocolate pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/2 cups water 1/2 cup Cool Whip Lite
Evenly arrange 1/3 cup peanuts in bottom of piecrust. Drizzle 2 tablespoons caramel syrup over top. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Pour pudding mixture evenly into piecrust. Refrigerate for 15 minutes. Evenly spread Cool Whip Lite over set filling. Sprinkle remaining peanuts over top and drizzle remaining 1 tablespoon caramel syrup over peanuts. Refrigerate for at least 30 minutes. Cut into 8 pieces.
Best of Healthy Exchanges Food Newsletter Cookbook Joanna M Lund
Pg 153/165
Ann in San Diego
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Crustless Pumpkin Pie
Hold the crust, but not the flavor.
Serves 8
1/2 cup Bisquick Reduced Fat Baking Mix 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2 cups (one 15-ounce can) pumpkin 1 1/2 cups (one 12-fluid ounce can) Carnation Evaporated Skim Milk 2 eggs or equivalent in egg substitute 2 tablespoons Brown Sugar Twin 2 teaspoons pumpkin pie spice
Preheat oven to 350 degrees. Spray a 9-inch pie plate with butter-flavored cooking spray. In a large bowl, combine baking mix and dry pudding mix. Add pumpkin, evaporated skim milk, eggs, Brown Sugar Twin and pumpkin pie spice. Using an electric mixer, bet on HIGH for 2 minutes. Pour pumpkin mixture into prepared pie plate. Bake 50 minutes or until center is puffed up. Place pie plate on a wire rack and allow to cool completely. Cut into 8 pieces.
Best of Healthy Exchanges Food Newsletter Cookbook Joanna M Lund
pg 162
Ann in San Diego
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Cherry Banana Pie
I love old recipes. I found the basis for this in an old bulletin from 20 years ago. I took most of the fats and sugar out but left the flavor in.
Serves 8
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 (4-serving) package JELL-O sugar-free cherry gelatin 2 cups (one 16-ounce can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved 1 cup water 1 teaspoon almond extract* 2 cups (2 medium) sliced bananas 1 (6-ounce) Keebler shortbread piecrust 3/4 cup Dannon plain fat-free yogurt 1/3 cup Carnation Nonfat Dry Milk Powder 2 tablespoons pourable Sugar Twin or Sprinkle Sweet 3/4 cup Cool Whip Free 2 tablespoons (1/2 ounce) finely chopped almonds
In a medium saucepan, combine dry pudding mix, dry gelatin, reserved cherry liquid and water. Stir in cherries. Cook over medium heat until mixture thickens and starts to boil, stirring often, being careful not to crush cherries. Remove from heat. Stir in 1/2 teaspoon almond extract. Place saucepan on a wire rack and let set 5 minutes. Gently stir bananas into cherry mixture. Pour mixture into piecrust. Refrigerate at least 2 hours. In a medium bowl, combine yogurt, dry milk powder and Sugar Twin. Blend in Cool Whip Free and remaining 1/2 teaspoon almond extract. Spread mixture evenly over set filling. Sprinkle almonds over top. Refrigerate at least 30 minutes. Cut into 8 pieces.
Best of Healthy Exchanges Food Newsletter Cookbook Joanna M Lund
Pg 147/159
Ann in San Diego
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Frozen Lemon Yogurt Pie
I created this while visiting Barb in the swimming pool at our local health center. I had to rush home to try the idea out before going to work. Am I ever glad I did.
In a large bowl, combine yogurt and Cool Whip Free. Add dry gelatins. Mix well using wire whisk. Pour mixture into piecrust. Cover and freeze for at least 4 hours. Remove from freezer 30 minutes before serving. Cut into 8 pieces.
HINT: If you like your lemon a little sweeter, add sugar substitute to equal 2 teaspoons sugar when blending in dry gelatin
Best of Healthy Exchanges Food Newsletter Cookbook Joanna M Lund
Pg. 146/158
Ann in San Diego
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Hawaiian Strawberry Pie
My all time favorite pie. The combination of pineapple and strawberries is enough to think you're in heaven.
Serves 8
2 cups sliced fresh strawberries 1 (6-ounce) Keebler graham cracker piecrust 1 (4-serving) package JELL-O sugar-free strawberry gelatin 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained and 1/4 cup liquid reserved 1 1/4 cup water 1 cup Cool Whip Free 1 teaspoon coconut extract 2 tablespoons flaked coconut
Layer strawberries in bottom of piecrust. In a medium saucepan, combine dry gelatin, dry pudding mix, reserved pineapple liquid and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Spoon hot mixture over strawberries. Refrigerate 2 hours. In a small bowl, combine pineapple, Cool Whip Free, and coconut extract. Mix gently to combine. Spread topping mixture evenly over set strawberry filling. Evenly sprinkle coconut over top. Refrigerate at least 30 minutes. Cut into 8 pieces.
Best of Healthy Exchanges Food Newsletter Cookbook Joanna M Lund
Pg 144/156
Ann in San Diego
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CRANBERRY CRUMB PIE JoAnna Lund’s Healthy Exchanges NL - 11//06, p. 8
3 cups fresh or frozen cranberries 2 tablespoons water 2 cups Splenda Granular* ¼ cup orange marmalade spreadable fruit 1 (6-ounce) Keebler graham cracker crust ¼ cup purchased graham cracker crumbs 2 tablespoons Bisquick Heart Smart Baking Mix 2 tablespoons + 2 teaspoons I Can’t Believe it’s Not Butter! Light Margarine
Preheat oven to 425 degrees. In a medium saucepan, combine cranberries and water. Cover and cook over low heat for 15 minutes or until cranberries become soft. Remove from heat. Add 1 ¾ cups Splenda and spreadable fruit. Mix well to combine. Spoon mixture into pie crust. In a small bowl, combine graham cracker crumbs, baking mix, and remaining ¼ cup Splenda. Add margarine. Mix well using a pastry blender or 2 forks until mixture becomes crumbly. Sprinkle crumb mixture evenly over top. Bake for 10 minutes. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 – Each serving equals: 195 Calories, 7g Fa, 1g Pr, 32g Ca, 220mg So, 5g Cal, 2g Fi
Diabetic Exchanges: 1 Fr, 1 St, 1 Fa
Carb Choices: 2
WW points: 4
Ann in San Diego
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Sally Maxwell, Ft. Worth, TX, recalls her mother making an ultra easy pumpkin pie with Bisquick and wondered if I could come up with something similar. She’s on WW and needs the “points”. This is easy as well as good and low in points, too!
IMPOSSIBLY EASY PUMPKIN PIE JoAnna Lund’s Healthy Exchanges NL – 11/5, p. 4
1 (12-fluid-ounce) can Carnation Evaporated Free Milk 2 eggs or equivalent in egg substitute 1 (15 ounce) can Libby’s solid-packed pumpkin ¾ cup Splenda Granular ½ cup + 1 tablespoon Bisquick Reduced Fat Baking Mix 2 tablespoons I Can’t Believe It’s Not Butter Light Margarine 1 ½ teaspoons JO’s Pumpkin Pie Spice or any pumpkin pie spice 1 ½ teaspoons vanilla extract ¾ cup Cool Whip Lite.
Preheat oven to 350 degrees. Spray a deep dish 9-inch pie plate with butter-flavored cooking spray. In a blender container, combine evaporated milk, eggs, and pumpkin. Cover and process on BLEND for 30 seconds. Add Splenda, baking mix, margarine, JO’s Pumpkin Pie Spice, and vanilla extract. Re-cover and process on BLEND for 30 seconds or until mixture is smooth. Pour mixture into prepared pie plate. Bake for 50 to 55 minutes or until a knife inserted in the center comes out clean. Place pie plate on a wire rack and allow to cool completely. Cut into 6 servings. When serving, top each with 2 tablespoons Cool Whip Lite.
Serves 6 – Each serving equals:
HE: 2/3 Ve, ½ FFM. ½ BR, ½ Fa, 1/3 Pr, 18 OC
185 Calories, 5g Fa, 8g Pr, 27g Ca, 282 mg So, 196mg Cl, 3g Fi
Diabetic Exchanges: 1 ½ St, ½ FFM, ½ Fa
WW points: 3
Ann in San Diego
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The maple syrup is the “secret ingredient” in this ultra easy pie. Be prepared for compliments!
PUMPKIN HOLIDAY CUSTARD PIE JoAnna Lund’s Healthy Exchanges NL – 11/01, p. 1
½ cup Bisquick Reduced Fat Baking Mix 2/3 cup Carnation Nonfat Dry Milk Powder ½ cup granular Splenda 1 ½ teaspoons JO’s Pumpkin Pie Spice 1 cup water ½ cup Log Cabin Sugar Free Maple Syrup 2 eggs or equivalent in egg substitute 2 tablespoons reduced-calorie margarine 2 cups (one 15-ounce can) pumpkin 2 teaspoons vanilla extract 1 tablespoon (1/4 ounce) chopped pecans
Preheat oven to 350 degrees. Spray a 9-inch pie plate with butter-flavored cooking spray. In a large bowl, combine baking mix, dry milk powder, Splenda, and JO’s Pumpkin Pie Spice. Add water, maple syrup, eggs, margarine, pumpkin, and vanilla extract. Mix well to combine, using a wire whisk. Pour mixture into prepared pie plate. Evenly sprinkle pecans over top. Bake for 50 to 60 minutes or until filling is firm in center. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
Serves 8 – Each serving equals: HE: ½ Fa, ½ Ve, 1/3 SM, 1/3 Br, ¼ Pr, 16 OC
120 Calories, 4 gm Fa, 5 gm Pr, 16 gm Ca, 195 mg So, 109 mg Cl, 2 gm Fi
DIABETIC: 1 St/Ca, ½ Fa
WW points: 2 pts
HINT: Substitute any reputable brand for JO’s Pumpkin Pie Spice
Ann in San Diego
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Blender Key Lime Pie JoAnna M. Lund
Sure, it would be nice if we could all fly off to Key West on a moment's notice to gobble down that island's renowned lime pie. Since we can't, why not take a culinary journey instead by blending up this tart and creamy pie? Can't you just feel that sunshine on your shoulders? Serves 8
3/4 cup boiling water 1 (4-serving) package JELL-O sugar-free lime gelatin 1 tablespoon lime juice 3/4 cup cold water 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 1 1/3 cups Carnation Nonfat Dry Milk Powder 2 tablespoons Splenda Granular 1 (6-ounce) Keebler graham cracker piecrust 1/2 cup Cool Whip Lite Thin lime slices (optional)
In a blender container, combine boiling water, dry gelatin, and lime juice. Cover and process on HIGH for 20 seconds or until mixture is well blended. Add cold water, dry pudding mix, dry milk powder, and Splenda. Re-cover and process on BLEND for 30 seconds or until mixture is smooth. Pour mixture evenly into piecrust. Refrigerate for at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite and a lime slice.
"Heart Smart Healthy Exchanges Cookbook pg. 236 or Healthy Exchanges Food Newsletter, June 1995, pg. 11."
Ann in San Diego
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French Apple Sttreusel Pie
Nancy Abernathy, Denver, CO, asked my to whip one of her favorite desserts into shape. After one bite of this, you just might be saying, "Ooh la la!"
3 cups (6 small) cored, peeled and sliced apples 1 1/2 teaspoons JO's Apple Pie Spice 1 cup Bisquick Reduced Fat Baking Mix* 1/2 cup pourable Sugar Twin or Sprinkle Sweet 1/2 cup skim milk 2 eggs or equivalent in egg substitute 1 tablespoon Land O Lakes no fat sour cream 2 tablespoons Brown Sugar Twin 1/4 cup (1 ounce) chopped pecans 1 tablespoon + 1 teaspoon reduced calories margarine
Preheat oven to 325 degrees. Spray a 9 inch pie plate with butter flavored cooking spray. In a large bowl, combine apple slices and JO's Apple Pie Spice. Evenly spoon into prepared pie plate. In same bowl combine 3/4 cup baking mix, Sugar Twin, skim milk, eggs and sour cream. Mix well until blended. Pout mixture evenly over apple slices. In a medium bowl, combine remaining 1/4 cup baking mix, Brown Sugar Twin and pecans. Add margarine. Mix with a pastry blender or fork until mixture is crumbly. Evenly sprinkle crumb mixture over top. Bake 40 to 50 minutes or until knife inserted near center comes out clean. Place pie plate on a wire rack and let set for at least 15 minutes. Cut into 8 servings.
HINT: Substitute and reputable brand for JO's Apple Pie Spice.
Serves 8 - Each serving equals: HE 3/4 Fr, 3/4 Fa, 2/3 Br, 1/ /4 Pr (limited), 15 OC ********** 146 Calories, 6 gm Fa, 4 gm Pr, 19 gm Ca, 223 mg So, 49 mg Cl, 2 gm Fi ********** DIABETIC: 1 Fr, 1 Fa, 1/2 St
Healthy Exchanges Newsletter, Vol IX, Issue 1 - January 2000, pg 4 Joanna M Lund
Ann in San Diego
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Frost on the Pumpkin Patch Pie JoAnna M. Lund
Pumpkin and coconut is another unusual taste combination. Don't turn your nose up until you try it. My taste testers said it was one of the most beautiful-looking and great-tasting pumpkin pie they had ever tried! And if you never thought of combining pumpkin with butterscotch pudding mix, after only one bite, you will be glad I did. Serves 8
1 purchased 9" chocolate flavored pie crust 1 (4 serving) pkg sugar-free instant butterscotch pudding mix 2/3 cup nonfat dry milk powder 1 teaspoon pumpkin pie spice 2 cups canned pumpkin 1 cup Cool Whip Free 1/2 teaspoon coconut extract 1/4 oz mini chocolate chips (1 Tablespoon) 2 tablespoons shredded coconut
In large bowl combine dry pudding mix, dry milk powder and pumpkin pie spice. Add pumpkin. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Pour into pie crust. In small bowl combine remaining 3/4 cup Cool Whip Free and coconut extract. Frost top of pie with mixture. Garnish with mini chocolate chips and coconut. Chill until ready to serve.
"Healthy Exchanges Cookbook, pg. 207 or Healthy Exchanges Food Newsletter, October 1993, pg. 7."
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Carmel Apple Crumb Pie
1 (4-serving) package JELL-O sugar free vanilla cook and serve pudding mix 2 tablespoons Brown Sugar Twin 1 teaspoon JO's Apple Pie Spice 1 cup unsweetened apple juice 3 cups (6 small) cored, peeled and sliced cooking apples 1 (6 ounce) Keebler graham cracker piecrust 6 tablespoons purchased graham cracker crumbs or 6 (2 1/2 inch) graham cracker squares, made into fine crumbs 1/4 cup (1 ounce) chopped walnuts 1/4 cup fat free carmel topping
Preheat oven to 350 degrees. In a medium saucepan, combine dry pudding mix, Brown Sugar Twin, JO's Apple Pie Spice and apple juice. Stir in apples. Cook over medium heat until mixture thickens and apples start to soften. Spoon apple mixture into piecrust. In a small bowl, combine graham cracker crumbs and walnuts. Evenly sprinkle crumb mixture over apple mixture. Drizzle carmel topping evenly over top. Bake 30 minutes. Place piecrust on a wire rack and let set for 15 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.
HINT: 1. Substitute any reputable brand for JO's Apple Pie Splice. 2. A self seal sandwich bag works great for crushing graham crackers.
Serves 8 - Each serving equals: HE: 1 Fr, 3/4 Br, 1/4 Fa, 3/4 Sl, 18 OC ********** 224 Calories, 8 gm Fa, 2 gm Pr, 35 gm Ca, 265 mg So, 21 mg Cl, 2 gm FI ********** DIABETIC: 1 1/2 St/Ca, 1 Fr, 1 Fa
Healthy Exchanges Newsletter, Vol VIII, Issue 10, October 1999, pg 11 Joanna M Lund
Ann in San Diego
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Blueberry Thrill Pie
Remember how Richie Cunningham on Happy Days used to sing Fats Domino's hit "Blueberry Hill" (where he found his "thrill") when he was really excited? well, here's a cheesecake that just may drive you to burst uncontrollable into song!
Layer 2 1/2 cups blueberries in bottom piecrust. In a medium saucepan, combine dry pudding mix, dry gelatin, water and remaining 1/2 cup blueberries. Cook over medium heat, stirring constantly, until mixture starts to boil and blueberries soften. Remove from heat. Stir in 1/2 teaspoon coconut extract. Pour hot mixture over blueberries. Refrigerate at least 2 hours. In a small bowl, combine Cool Whip Lite and remaining 1/2 teaspoon coconut extract. Spread mixture evenly over top of pie. Evenly sprinkle coconut over top. Refrigerate at least 1 hour. Cut into 8 servings.
In medium bowl, stir cheese with spoon until soft.Stir in 1/4 cup Cool Whip,lemon juice, and Splenda. Spread mixture into piecrust. In large bowl combine dry pudding mix,dry gelatin and dry milk powder. Add undrained pineapple, and Mt. Dew. Mix well with wire whisk. Blend in remaining 1/4 cup Cool Whip, and coconut extract. Spread mixture evenly over cream cheese mixture. Evenly sprinkle pecans and coconut over top. Refrigerate for at least one hour.
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Million Dollar Coconut Pie JoAnna M. Lund
Ruth Ann Tralfier, Oklahoma City, OK, sent me a pie recipe that had always been a family favorite. She wanted to serve it to her family once again, but in a much healthier version. Everyone will think they've won the lottery when they bite into this! Serves 8
1 1/3 cup Carnation Nonfat Dry Milk Powder 1/2 cup water 2/3 cup pourable Splenda 1 (8-ounce) package Philadelphia fat-free cream cheese 1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained 1 cup Cool Whip Lite 1 teaspoon coconut extract 1/4 cup (1 ounce) chopped pecans 2 tablespoons flaked coconut 1 (6-ounce) Keebler graham cracker piecrust
In a medium microwavable bowl, combine dry milk powder and water. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is almost boiling. Add Splenda. Mix well to combine. Cover and refrigerate at least 2 hours. Fold in cream cheese and pineapple. Add 1/2 cup Cool Whip Lite and coconut extract. Mix gently to combine. Stir in pecans and coconut. Spread mixture into pie crust. Refrigerate at least 1 hour. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.
"Healthy Exchanges Food Newsletter, March 1999 pg 4."
Ann in San Diego
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Heart's Desire Apple Pie
4 cups (8 small) peeled and sliced cooking apples 1 (6oz) Keebler graham cracker crust 1 cup Well's Blue Bunny sugar-free and fat-free vanilla ice cream or any sugar-and fat-free ice cream, softened 1/2 cup pourable Sugar Twin ( I used Splenda) 6 Tbsp all purpose flour 1 tsp apple pie spice 6 Tbsp purchased graham cracker crumbs or 6 (2 1/2-inch) graham crackers made into crumbs
Preheat oven to 425 degrees. Evenly arrange apples in bottom of pie crust. In a medium bowl, combine ice cream, Sugar Twin, flour, and apple pie spice. Spoon mixture evenly over apples. Evenly sprinkle graham cracker crumbs over top. Bake 15 minutes.Reduce heat to 350 degrees. Continue to bake for 45 minutes. Place pie plate on a wire rick and allow to cool completely. Cut into 8 servings.
1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix 3/4 cup Cary's Sugar Free Maple Syrup 1/2 Cup water 3 Cups (6 small) cored, peeled and sliced cooking apples 1/4 Cup raisins 1 (6-ounce) Keebler graham cracker piecrust 2 tablespoons purchased graham cracker crumbs or 2 (2 1/2-inch) graham crackers, made into crumbs 2 Tablespoons (1/2 ounce) chopped walnuts
Preheat oven to 350 degrees. In a medium saucepan, combine dry pudding mix, maple syrup, and water. Add Apples and raisins. Mix well to combine. Cook over medium heat for 6 to 8 minutes or until mixture starts to thicken and apples soften, stirring often. Spoon hot mixter into piecrust. Evenly sprinkle cracker crumbs and walnuts over top. Bake for 30 minutes. Place pie plate on a wire rack and let set for 15 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.
Sour Cream Apple Walnut Pie Serving Size : 8 Categories: Desserts
1 Pkg (4 Serving)Cook & Serve Sugar-Free Vanilla Pudding 1 Cup unsweetened Apple Juice 1 teaspoon Apple pie spice 2 Cups apples, peeled and diced 1/4 cup chopped walnuts 1/2 Cup No-Fat Sour Cream 1 6 oz. Keebler Graham cracker piecrust 6 tablespoons graham cracker crumbs.
In a large saucepan, combine dry pudding mix and apple juice. Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
Remove from heat. Stir in apple pie spice. Add apples and walnuts. Mix well to combine. Fold in sour cream.
Spread mixture into piecrust. Evenly sprinkle graham cracker crumbs over top. Bake for 30 minutes.
Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings
John's Apple Crumb Pie Recipe By: JoAnna Lund Serving Size : 8
1 pkg sugar-free vanilla cook-and-serve pudding mix (4-serving) 1 cup unsweetened apple juice 1/4 cup water 1 teaspoon apple pie spice 3 cups apples, peeled and diced 1 Keebler graham cracker piecrust, (6-ounce) 6 graham cracker squares, (2 1/2-inch) crushed 1 tablespoon Brown Sugar Twin 2 tablespoons chopped pecans, (1/2 ounce)
Preheat oven to 375 degrees. In a large saucepan, combine dry pudding mix, apple juice, water, and apple pie spice. Stir in apples. Cook over medium heat until apples soften and mixture starts to boil, stirring often. Spoon hot apple mixture into piecrust.
In a medium bowl, combine graham cracker crumbs, Brown Sugar Twin, and pecans. Sprinkle crumb mixture evenly over top.
Bake for 18 to 22 minutes. Place pie plate on a wire rack and allow to cool for at least 30 minutes. Cut into 8 servings.
NOTES : 1. A self-seal sandwich bag works great for crushing graham crackers.
DIABETIC: 1 Fruit, 1 Starch, 1 Fat
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Valley State Bank Banana Cream Pie JoAnna M. Lund
I created this pie for the grand opening of a new bank in Bettendorf, Iowa. It was inspired by the favorite flavors of the bank president, but I'll bet someone you know will relish it just as much. Serves 8
Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/2 teaspoon almond extract and 1/4 cup Cool Whip Free. Spread pudding mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl, combine remaining 3/4 cup Cool Whip Free and remaining 1/2 teaspoon almond extract. Spread topping mixture evenily over set filling. Evenly spinkle almonds over top and garnish with cherry halves. Refridgerate for at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.
"The Arthritus Healthy Exchanges Cookbook, pg. 238 or Healthy Exchanges Food Newsletter January 2000, pg. 8."
Ann in San Diego
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Luana's Southern Pecan Pie
Recipe By : JoAnna Lund's December 2000 Newsletter Serving Size : 8 Preparation Categories : Pies And Tarts
1 Pillsbury refrigerated unbaked 9 inch pie crust 1 cup granular splenda 3 tablespoons all-purpose flour 3/4 cup Log Cabin sugar free Maple Syrup 3/4 cup water 2 eggs, slightly beaten, or equivalent in egg substitute 1 tablespoon + 1 teaspoon reduced calorie margarine 1 teaspoon vanilla 6 tablespoons{1 1/2 ounces} coarsely chopped pecans 1/4 cup Post Grape Nuts
Preheat oven to 350 degrees.Place pie crust in a 9 inch pie plate and flute edges.In a medium bowl, combine Splends, flour, maple syrup and water.Add eggs, margarine, and vanilla extract.Mix well to combine. Stir in pecans and Grape Nuts.Pour mixture into pie crust.
Bake 45-55 minutes or until filling feels firm in center.Place pie plate on wire rack and allow to cool completely.Cut into 8 servings.
Pumpkin Crunch Pie Recipe By :JoAnna Lund Serving Size : 8
2 cups pumpkin -- (one I5-ounce can) 1 4 Serving Package Jell-O Sugar-free Instant Butterscotch Pudding Mix 2/3 cup Carnation Nonfat Dry Milk Powder 3/4 Cup Water 1 cup Cool Whip Free* 1 teaspoon JO's Pumpkin Pie Spice 1 1/2 teaspoons coconut extract * 1 Keebler graham cracker pie crumbs -- (6-ounce) 2 tablespoons Purchased Graham Cracker Crumbs -- OR 2 Graham Cracker Squares (2 1/2-inch) Made Into Fine Crumbs 2 tablespoons chopped pecans -- (1/2 ounce) 2 tablespoons flaked coconut
In a large bowl, combine pumpkin, dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free, ,JO's Pumpkin Pie Spice, and I teaspoon coconut extract. Spread mixture evenly into piecrust. Refrigerate while preparing topping. In a small bowl, gently combine remaining 3/4 cup Cool Whip Free and remaining + teaspoon coconut extract. Spread topping mixture evenly over set filling. In a small bowl, combine graham cracker crumbs, pecans, and coconut. Evenly sprinkle crumb mixture over top. Refrigerate for at least I hour. Cut into 8 servings.
HINTS: 1. Substitute any reputable brand for JO's Pumpkin Pie Spice.
2. A self-seal sandwich works great for crushing graham crackers
Each serving equals: HE: 1/2 Br, l/2Ve, I/4SM, 1/4 Fa,I Sl,80C 199 Calories,7gm Fa,4 gm Pr,30 gm Ca,358 mg So,91 mg Cl,2 gm Fi DIABETIC: 2 St/Ca, I Fa
"November 2000 Newsletter"
Ann in San Diego
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Impossible Pumpkin-Pecan Pie JoAnna M. Lund
Paula Hastings, Rapid City, SD, sent me a seasonal pie recipe that she needed the "sugars" to disappear. My pumpkin pie loving son, James loved this-enough said! Serves 8
1/2 cup Bisquick Reduced Fat Baking Mix 3/4 cup pourable Splenda 2 teaspoons JO's Pumpkin Pie Spice 1 1/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 tablespoon vanilla extract 2 tablespoons Land O Lakes no-fat sour cream 2 eggs or equivalent in egg substitute 2 cups (one 15-ounce can) pumpkin 1/4 cup (1 ounce) chopped pecans
Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with butter-flavored cooking spray. In a small bowl, combine baking mix, Splenda, and JO's Pumpkin Pie Spice. In a large bowl, combine dry milk powder and water. Stir in vanilla extract, sour cream, eggs, and pumpkin. Add baking mix mixture. Mix well to combine. Fold in pecans. Spread batter into prepared pie plate. Bake for 50 to 55 minutes or until a knife inserted neat cener comes out clean. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.
HINTS: 1. Substitute any reputable brand for JO's Pumpkin Pie Spice. 2. Good served with Cool Whip Lite, but don't forget to count the few additional calories.
"Healthy Exchanges Food Newsletter November 2000, pg. 4."
Ann in San Diego
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Lemon Grove Coconut Cream Pie JoAnna M. Lund
I love my garden, where I raise many vegetables and fruits, but sometimes I wonder what it would be like to have an entire orchard of fragrant fruit trees. Here's my hymn to lemons in abundance. As Mae West said, too much of a good thing can be wonderful! Serves 8
In a large bowl, combine dry pudding mix, dry gelatin, and dry milk powder. Add Diet Mountain Dew. Mix well using a wire whisk. Blend in Cool Whip Free and coconut extract. Stir in 3 tablespoons coconut. Spread mixture into piecrust. Evenly sprinkle remaining coconut over top. Refrigerate for at least 1 hour. Cut into 8 servings.
"The Open Road Cookbook, pg. 224 or Cooking on the Go, pg. 56."
Ann in San Diego
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Eggnog Cream Pie JoAnna M. Lund Serves 8
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation nonfat dry milk powder 1 1/3 cups water 1 cup Cool Whip Lite* 1 teaspoon rum extract 1/2 teaspoon nutmeg* 1 (6-ounce) Keebler shortbread pie crust 4 maraschino cherries, quartered
In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/3 cup Cool Whip Lite, rum extract, and 1/4 teaspoon nutmeg. Evenly spread mixture into pie crust. Refrigerate 10 minutes. Spread remaining 2/3 cup Cool Whip Lite over set filling. Lightly sprinkle remaining 1/4 teaspoon nutmeg over top. Evenly garnish with marachino pieces. Refrigerate at least 1 hour. Cut into 8 pieces.
"Healthy Exchanges Food Newsletter December 1995, pg. 12."
Ann in San Diego
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Pecan Rhubarb Crisp Pie
An unusual combination, I agree. But an unusually good tasting treat!!!
1 (4 serving) package JELL-O sugar free vanilla cook and serve pudding mix 1 (4 serving) package JELL-O sugar free strawberry gelatin 1 cup water 2 cups finely chopped fresh rhubarb 1 (6 ounce) Keebler graham cracker piecrust 3/4 cup purchased graham cracker crumbs 1/4 cup pourable Splenda 1 tablespoon + 1 teaspoon reduced calorie margarine 1/4 cup (1 ounce) chopped pecans
Preheat oven to 375 degrees. In a large saucepan, combine dry pudding mix. dry gelatin and water. Stir in rhubarb. Cook over medium heat until rhubarb softens and mixture thickens, stirring often. Spoon hot mixture into piecrust. In a medium bowl, combine graham cracker crumbs and splenda. Add margarine. Mix well using a fork until mixture becomes crumbly. Stir in pecans. Evenly sprinkle crumb mixture over top. Bake for 20 minutes. Place pie on a wire rack and let set for at least 15 minutes. Refrigerate for a least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Br, 3/4 F, 3/4 Ve, 3/4 Sl, 8 OC ********** 205 Calories, 9 gm Fa 3 gm Pr, 28 gm Ca, 288 mg So, 44 mg Cl, 2 gm Fi ********** DIABETIC: 2 St/Ca, 1 Fa
Healthy Exchanges Newsletter, Vol IX, Issue 3, March 2000, pg 1 Joanna M Lund
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