Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
g. Pies
Frosty Lemonade Pie
Jul 1st
At my wedding 1 1/2 weeks ago, we had a beverage tent, complete with a coke stand and a lemonade stand. We had friends that worked each booth, serving tons of lemonade, water, and sodas to the thirsty, hot crowd. One of my bridesmaids painted a “Ryan & Ellen’s Lemonade Stand” sign and we decorated with yellow and white tablecloths. Today’s frosty lemonade pie will stand in honor of our wedding lemonade stand!
Today’s recipe is in celebration of July 4th! This easy pie recipe is the perfect light addition to your 4th of July celebration. The recipe was sent to me last summer by a friend of mine, Jessica Miller. By the time I got the recipe and was going to use it in the newsletter, the summer was over. So, I have saved it all winter and with these hot temperatures it is sure to be a hit at your celebration on Saturday!
1 package (8 ounces) fat-free cream cheese
1 tub sugar-free lemonade soft drink mix (crystal lite)
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
10 sugar-free lemon sandwich cookies, crushed
1 reduced-fat graham cracker crust (8 inches)
In a small bowl, beat cream cheese and drink mix until smooth. In a separate bowl, whisk together milk and pudding mix for 1 1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping.
Set aside three tablespoons of cookie crumbs. Fold remaining crumbs into cream cheese mixture and spoon into crust. Sprinkle with leftover cookies.
Cover and freeze for 4-5 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts: calories 251, fat 6 g, saturated fat 2 g, cholesterol 3 mg, sodium 457 mg, carbs 40g, fiber 1g, protein 7g
Diabetic exchange: 21/2 starch, 1 fat
(No Ratings Yet)
Loading ...Peach & Egg Pie
Dec 24th
Today’s recipe is a delicious Peach & Egg Pie from my good friend, Amy Lear. Amy says that this is one of her family’s favorite recipes to fix during the Christmas season.
1 package dried peaches
1 1/2 cups sugar
2 uncooked 9″ pie shells
4 jumbo eggs (divided)
1/2 cup sugar
2 cups milk
2 tablespoons flour
1/2 stick butter
1 soup spoon vanilla
1/2 teaspoon lemon juice
Soak peaches overnight, then cook until tender (cook water out or pour off excess). Add 1 1/2 cups sugar and mash together. Place half of the mashed peaches into the pie shell.
Beat together egg yolks (save egg whites for meringue), sugar, milk, flour, butter, vanilla, and lemon juice. Pour over peach layer in pie shell.
Bake at 350 degrees for about 30-40 minutes, or until set. Beat egg whites with 3 tablespoons of sugar and 1/2 teaspoon cream of tartar to make a meringue. Top baked pie with meringue and bake for an additional 5 minutes, or until meringue is lightly browned.
Note: Peaches provide enough to make two pies.
(2 votes, average: 5.00 out of 5) Loading ...Blueberry Pie
Jul 24th
9″ deep dish pie shell, uncooked
3 cups blueberries
Place blueberries in pie shell. Mix the following and pour over berries in the pie shell:
1 cup sugar
1/3 cup all purpose flour
1/8 teaspoon salt
2 eggs
1/2 cup sour cream
Mix the following ingredients until crumbly and scatter over pie:
1/4 cup soft, not melted, butter
1/2 cup sugar
1/2 cup flour
Bake at 350 for 1 hour. Pie will drip some, so place foil or a pan beneath the pie as it is baking.
Recipe from: David & Anne Johnson, Virginia
(2 votes, average: 5.00 out of 5) Loading ...Light Pie Crust
Jul 2nd
1 cup all-purpose flour
1 tablespoon sugar
3 tbsp light margarine, chilled and cut up
2 tbsp water
Combine flour and sugar in a large bowl. Add margarine (I shaved the margarine off with a knife to make it easy to blend in) and mix together with your fingers until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and mix until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
Press dough into the bottom and up the sides of a 9-inch pie pan.
NOTE: If you want to use this pie crust for a recipe that uses a cooked pie, cook for 10-15 minutes at 400 degrees.
Adapted from: RecipeZaar
(4 votes, average: 5.00 out of 5) Loading ...Star-Spangled Pie
Jul 2nd
Try making this fun and healthy pie for your crowd this Independence Day! The calorie difference in the crust alone compared to regular crust recipes is about 1/2 the calories. You can easily substitute blueberries for the blackberres and strawberries for the cherries, so just make it with whatever blue and red fruits you have! Happy Independence Day!
5 cups fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries
3 tablespoons lemon juice
1 1/2 cups fresh blackberries, rinsed and drained, or frozen blackberries
1 cup sugar or Splenda
1/4 cup cornstarch
2 Makings of “Light Pie Crust”
2 teaspoons light butter or margarine, cut into small pieces
In a large bowl, mix cherries with 2 tablespoons lemon juice. In a smaller bowl, mix blackberries with remaining 1 tablespoon lemon juice. Combine sugar and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into blackberries.
Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blackberry mixture into unfilled area. Scatter butter evenly over fruit.
Top filling with stars and stripes as seen above, making flag pattern. Set pie in a foil-lined 13- by 17-inch baking pan.
Bake on the bottom rack of a 400° regular or convection oven until fruit is bubbling in the center and pastry is well browned, about 30-45 minutes. If pastry edges brown too quickly (check after 40 minutes), cover loosely with foil.
Let pie cool on a rack at least 3 hours; let stand at room temperature up to 8 hours.
Adapted from: MyRecipes
(1 votes, average: 5.00 out of 5) Loading ...
