Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

Wednesday, August 20, 2014

No-Bake Peach Pie



Ahh! The lazy, warm days of August~ a perfect time for a no-bake pie,  and what better pie to make this month than peach? This pie is a snap to put together, but does require a few hours of chilling time.

Serves 10 ( 5 points +)


  • 3/4 c. graham cracker crumbs ( about 5 sheets)
  • 1/4 tsp. salt. divided
  • 1 T. butter
  • 3-1/2 oz. white chocolate, finely chopped
  • 5 oz reduced-fat cream cheese
  • 1/3 c. powdered sugar
  • 1/2 tsp. vanilla
  • 2 c. frozen Cool Whip Free, thawed
  • 2 T. peach preserves
  • 1 tsp. fresh lemon juice
  • 3 medium peaches, pitted and cut into wedges


Combine crumbs, 1/8 tsp. salt in a food processor; process until combined. Place butter and chocolate in a microwave safe bowl. Microwave on HIGH for 30 seconds, stirring until chocolate is smooth. Add to the processor; pulse until combined. Press mixture into bottom and up sides of a 9 inch pie plate coated with cooking spray. Freeze 20 minutes or until set.

Place cream cheese, powdered sugar, and vanilla in a medium bowl; beat with a mixer until smooth. Gently fold in Cool Whip.
Carefully spread filling over bottom of crust.
Place preserves in a large microwave safe bowl; microwave 30 seconds or until bubbly. Stir in remaining 1/8 tsp. salt and lemon juice. Add peaches and toss to combine.
Arrange peach wedges over pie. Chill for 3 hours before serving.

adapted from "Cooking Light"

Wednesday, June 19, 2013

No- Bake Cheesecake



This is the easiest cheesecake recipe ever. It can be made in no time and with just four ingredients in the filling, you will find yourself making this over and over...especially on hot summer days when you do not want to turn on your oven. Our dinner guests devoured this pie in no time flat!

serves 10 ( 7 points +)


  • 1 pre- made Oreo or graham cracker pie crust
  • 1 can fat-free sweetened condensed milk
  • 1 ( 8 oz) block light cream cheese
  • 1 ( 8 oz) tub Cool Whip Free
  • 1/3 c. fresh lemon juice


The secret to this creamy pie is letting your cream cheese come to room temperature so that it is easily spreadable. Let the cream cheese stand out for 1-2 hours before making this cheesecake.

Place cream cheese in a mixing bowl and beat until smooth. Add sweetened condensed milk and beat until combined. Add Cool Whip and beat until combined. Finally add lemon juice . The juice will immediately start to firm up your mixture and this is why you add it last. Beat until all ingredients are combined. Scrape into your crust. Refrigerate for 2-3 hours or until serving.

Friday, May 31, 2013

Chicken Pot Pie




This pretty pie is comfort food at its finest. This recipe is fairly simple and I have lightened the ingredients as much as possible while still giving it a rich and indulgent taste. Since it is a bit higher in points, I suggest serving it with a large green salad for a complete and filling meal.
I used a large pie dish for this recipe. The longer you let the pie stand, the more firm the filling will become. I suggest at least 15 minutes.

serves 8 ( 9 points +)

  • Pillsbury refrigerated pie crust ( 2 crusts)
  • 1 lb. boneless, skinless chicken breasts, cubed
  • 1 c. carrots, sliced
  • 1 c. frozen peas
  • 1/2 c. sliced celery
  • 4 T. light stick butter
  • 1/2 c. chopped onion
  • 1/2 c. flour
  • salt and pepper to taste
  • 2-1/2 c. fat-free chicken broth
  • 1 c. skim milk

Preheat oven to 425 degrees.

Place chicken, carrots, peas and celery in a large pot. Cover with water. Boil for 15 minutes or until chicken is cooked through. Drain.
Unroll 1 pie crust and place in the bottom of pie dish. Spread chicken mixture over crust.

Meanwhile, melt butter in a sauce pot. Add onion and cook until tender. Stir in flour, salt and pepper. Gradually whisk in broth and milk. Cook, stirring constantly until thickened. Pour flour mixture over chicken mixture. 

Unroll remaining crust and place over mixture in pie dish. Crimp edges, cut four slits in the top to let steam escape. Bake at 425 for 30-35 minutes or until browned and bubbly. Let stand 15 minutes before cutting. If you want your filling firmer, let stand longer.

Wednesday, October 10, 2012

Easy Skillet Apple Pie




This pie is a Thanksgiving worthy pie! It is not low points, but worth the splurge on a special holiday!

serves 12-16 ( 12 servings = 11 points +, 16 servings = 9 points +)


  • 4 lbs. apples ( I used a mixture of Braeburn and Mackintosh)
  • 1 tsp. cinnamon
  • 3/4 c. sugar
  • 1/2 c. butter
  • 1 c. brown sugar
  • 1 ( 14 oz) pkg. Pillsbury pie crusts
  • 1 egg white
  • 2 T. sugar


Preheat oven to 350. Peel and cut apples into slices no more than 1/2 inch thick. Toss apples with cinnamon and 3/4 c. sugar.
Melt butter in a large cast-iron skillet ( 10-14 inch skillet). Add brown sugar and cook stirring constantly for 1-2 minuts or until sugar dissolves. Remove from heat. Roll pie crust to fit your pan. Place one crust over brown sugar mixture. Spoon apple mixture over pie crust. top with remaining crust.
Brush top crust with egg white and sprinkle with 2 T. sugar. Bake for 1 hour to 1 hour and 10 minutes or until golden and bubbly.
Cool for at least 30 minutes before serving.

"Southern Living Magazine"

Monday, May 28, 2012

Root Beer Float Pie



This easy-to-make pie was a perfect dessert for an All-American holiday, Memorial Day!
This dessert does need to be refrigerated for several hours and can even be made the day before. The root beer flavor is very subtle and not over-powering. I think you will really like it.


serves 8 ( 5 points +)

  • 1 carton ( 8 oz) Cool Whip Free
  • ¾ c. cold root beer
  • ½ c. skim milk
  • 1 pkg. sugar -free instant vanilla pudding mix
  • 1 graham cracker pie crust ( 9")
  • maraschino cherries ( optional)
Whisk together the root beer, pudding and milk until set. Let stand 2 minutes. Fold in half of the Cool Whip and transfer to the pie crust. Top with remaining Cool Whip. Cover and refrigerate for several hours or overnight. Top each piece with a cherry right before serving, if desired.

adapted from "Healthy Cooking"

Thursday, May 3, 2012

No-Bake Fresh Strawberry Pie






This pie just says, "Summer"!


serves 8 ( 8 points +)



  • 25 Nabisco's Famous Chocolate Wafers
  • 3 oz. bittersweet chocolate, finely chopped
  • 2 tsp. canola oil
  • 6 oz. reduced fat cream cheese
  • ⅓ c. powdered sugar
  • ¾ tsp. vanilla
  • 2 c. Cool Whip Free
  • 2 T. seedless strawberry or raspberry preserves
  • ½ tsp. fresh lemon juice
  • 1 lb. small strawberries, hulled and cut in half



Place chocolate wafers in a food processor and process until finely ground. Place the chopped chocolate in a microwave safe dish and microwave 1 minute or until chocolate melts, stirring every 15 seconds. Add melted chocolate and canola oil to the food processor; process until well combined. 
Press chocolate mixture onto the bottom and up the sides of a 9" pie pan. Freeze for 15 minutes.


Meanwhile, beat cream cheese, sugar and vanilla in a large bowl. Fold in Cool Whip. Carefully spread over crust.


Place preserves in a large bowl. Microwave 10-15 seconds or until softened. Add lemon juice. Whisk until smooth. Add berries and toss to coat. Arrange berries over pie.


Chill 30 minutes or until ready to serve.

from "Cooking Light"

Thursday, October 20, 2011

Chili Pot-Pies

I thought these were cute and a nice way to have portion control. My boys, on the other hand, thought it was ridiculous to serve chili in little ramekins instead of nice, big, bowls :)

Place chili in ramekins and top with 1 T. cheese


cover with crust and make slits in the top to vent







serves 10 ( 6 points + )

  • 1-½ lbs. extra lean ground beef ( 95% lean)
  • 1 onion, diced
  • 1 can ( 14 oz) diced tomatoes
  • 1 can Bush's chili beans
  • 2-3 T. chili powder
  • 1 tsp. garlic powder
  • dash of cayenne pepper
  • salt and pepper to taste
  • 10 T. reduced-fat shredded cheddar cheese
  • 1 crust from Pillsbury refrigerated pie crust
Preheat oven to 400 degrees.

In a large pot or Dutch oven, brown beef and onion until meat is no longer pink. Drain.
Return beef mixture to pot and add diced tomatoes, chili beans and spices. Heat through. 

Spoon chili evenly into ramekins coated with cooking spray. top each with 1 T. reduced-fat shredded cheddar cheese.

Unroll pie crust and pat to flatten a little. Using a ramekin like a cookie cutter, cut out 10 circles. ( you may have to re-piece the last two sections of dough). Place dough on top of chili mixture. Cut slits in the top to vent.

Place ramekins on a baking sheet. Bake 20-25 minutes or until crust is golden. Chili will be VERY hot, so you may want to let it stand for 10 minutes before eating.

Tuesday, June 7, 2011

Rich Chocolate Pudding Pie



This is a whole lot of chocolatey goodness!

serves 10 ( 8 points + )

Crust:

  • 30 chocolate wafers such as Nabisco Famous Wafers
  • 3 oz. semisweet chocolate, melted
  • 1 T. canola oil


Filling:

  • ¾ c. sugar
  • ¼ c. cornstarch
  • ¼ c. unsweetened cocoa
  • ¼ tsp. salt
  • 1-¾ c. skim milk, divided
  • 2 large egg yolks
  • 4 oz. semisweet chocolate, finely chopped
  • fresh strawberries
  • 10 T. Cool Whip Free


To prepare crust, place wafers in a food processor and process until fine crumbs form. Add melted chocolate and canola oil. Process until blended. Press into the bottom and up the sides of a pie plate. Freeze for 15 minutes.
To prepare filling, combine sugar, cornstarch, cocoa and salt in a saucepan; stir with a whisk. Add half of milk and 2 egg yolks; stir with a whisk until smooth, Stir in remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat and add 4 oz. chocolate; stir until melted. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with strawberries and Cool Whip.

adapted from "Cooking Light"

Monday, May 30, 2011

Key Lime Pie

This recipe was adapted from my friend, Susan, over at "Cupcakes and Crablegs". I love making this pie because it is easy, tastes great and does not have an overly tart taste. Welcome to summer!







Key Lime Pie: serves 8 ( 7 points + )



  • 1 ready made graham cracker pie crust ( 6 oz)
  • 1 can fat-free sweetened condensed milk
  • 3 egg yolks
  • ¼ c. key lime juice or regular lime juice ( fresh squeezed)




Preheat oven to 300 degrees. Whisk together lime juice, sweetened condensed milk and egg yolks. Pour into crust and bake for 15 minutes. Cool for 15 minutes. Refrigerate for at least 2 hours. Serve topped with light whipped cream if desired.

Saturday, August 28, 2010

Blueberry- Raspberry Crumb Pie






I wanted to make a blueberry pie today, but did not have quite enough blueberries.  I did have some frozen raspberries, so I decided to add those as well. This pie was so good... a fresh taste of summer! Serve this with a low-fat or fat-free vanilla ice-cream.


Serves 8 ( 5 points)


1 refrigerated pie crust, unrolled and placed in a pie pan


Filling:
3 c. fresh blueberries
2 c. frozen raspberries ( or fresh)
3 T. flour
1/3 c. Splenda
1/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. salt


Topping:
1/2 c. flour
2 T. old-fashioned oats
2 T. canola oil
1 T. sugar
1 tsp. cinnamon
pinch of salt


In a large bowl, stir together filling ingredients. Spoon into pie crust.
In a small bowl, combine topping ingredients. Sprinkle over pie.

Bake pie at 375 degrees until hot and bubbly ( about 45-60 minutes). Let cool for one hour before serving.

Saturday, August 7, 2010

Crustless Strawberry Pie



This is an old WW recipe. You can have 1/4 of the pie for only 1 point!

Crustless Strawberry Pie: serves 4 ( 2 points +)

1 quart strawberries, sliced
1 box sugar free cook and serve vanilla pudding
2 c. water
1 box sugar free strawberry jello

Place sliced strawberries in the bottom of a pie dish.
Whisk together pudding and water. Microwave on high for 6 minutes, stirring after each 2 minute period. Whisk in jello until dissolved. ( mixture may still look watery.) Pour over strawberries. Refrigerate until set ( at least 3-4 hours)

Strawberry on Foodista

Wednesday, August 4, 2010

Frozen Chocolate Cherry Pie



This recipe comes right from " Weight Watcher's". It is so easy and so good! Chocolate lovers will get their fix from this one!

serves 8 (6 points)

1 Oreo pre-made pie crust
4 c. fat free frozen chocolate yogurt
40 maraschino cherries, chopped
1/2 c. Cool Whip Free
3/4 oz. bittersweet chocolate, chopped
8 maraschino cherries with stems for garnish

In a large mixing bowl, combine the softened chocolate yogurt with the chopped cherries. Transfer to the Oreo crust. Cover and freeze for several hours or until firm.
Cut pie into wedges and top each with 1 T. Cool Whip. Garnish with chocolate and cherries.

Monday, July 26, 2010

Strawberries and Cream Pie


This pie was very good, but a bit runny. I would like to try it frozen next time. You decide which way you would like to make it!

serves 8 ( 5 points)

1 Pillsbury premade refrigerated pie crust
1 package ( 8 oz ) reduced fat cream cheese
2 T. sugar
6 oz. vanilla fat free yogurt
1/2 tsp. vanilla
1/4 tsp. almond extract
1 c. Cool Whip Free
4 c. fresh whole strawberries
2 T. semisweet chocolate chips
1/2 tsp. canola oil

Heat oven to 425. Unfold crust and press into a pie pan. Prick with a fork. Bake 10-15 minutes or until golden. Cool completely.
In a large bowl, beat cream cheese until fluffy. Add sugar until blended. Add yogurt, vanilla and almond extracts, beating until blended. Fold in Cool Whip. Spoon into cooled crust. Refrigerate at least 4 hours or freeze.
Right before serving, top pie with whole strawberries, pointed ends up.
In a small bowl, microwave chocolate chips with canola oil for 30-45 seconds, stirring until smooth. Drizzle over pie. Cut and serve.

Friday, July 16, 2010

Triple Layer Lemon Pie



Triple Layer Lemon Pie: serves 8 ( 4 points)

2 c. skim milk
2 packages ( 1 oz. each) sugar free instant lemon pudding
1 T. lemon juice
1 premade graham cracker pie crust ( Keebler)
8 oz. Cool Whip Free

Whisk pudding with milk. Spread 1 c. pudding in the bottom of the pie crust. Mix half of the Cool Whip with remaining pudding. Spread over first pudding layer. Top with remaining Cool Whip. Refrigerate until serving.

Frozen Lemon Pie

I have been making this pie in the summertime for years! If you have not tried fat free sweetened condensed milk, give it a try! You cannot tell a difference! You will love this refreshing pie. You can switch the lemon juice for lime to try a different variation too!

Frozen Lemon Pie: serves 8 ( 6 points)

1 premade Oreo cookie pie crust
1 can FF sweetened condensed milk
1/4 c. lemon juice from concentrate
8 oz. Cool Whip Free
3-4 drops yellow food coloring ( if desired)
chocolate syrup
strawberries

Stir together the lemon juice and sweetened condensed milk until well blended. Fold in the Cool Whip. Transfer to the pie crust. Cover and freeze several hours or overnight. Remove from freezer 10-15 minutes before serving. Slice into 8 wedges. Top each wedge with a sliced strawberry and drizzle with a little chocolate syrup.

Tuesday, July 13, 2010

Oven Fried Peach Pies


from a cookbook called "Low-fat Ways to Bake"
Oven Fried Peach Pies: makes 10 (3 points +)

1 c. drained canned peaches in light syrup, chopped
3 T. sugar, divided
3/4 tsp. ground cinnamon, divided
1 T. flour
1 ( 10 oz) can refrigerated buttermilk biscuits

Combine peaches, 2 T. sugar and 1/2 tsp. cinnamon.
Sprinkle flour over counter. Separate biscuits; place on floured surface and roll each into a 4-1/2 inch circle. Place 1 heaping tablespoon of peach mixture over half of each circle. Brush edges of circle with water; fold in half. Seal edges by pressing with a fork.

Place pies on a cookie sheet coated with cooking spray. Coat pies with cooking spray. Combine remaining 1 T. sugar and 1/4 tsp. cinnamon. Sprinkle over pies. Bake at 375 for 10 minutes.

These are great with vanilla ice-cream!

Friday, July 9, 2010

Raspberry Pie with Oat Crust



Gina's dad makes his Point-Less Meals debut!
This is another great recipe for diabetics.

This is a "Taste of Home" light dessert recipe
Raspberry Pie with Oat Crust: serves 8 ( 3 points)
3/4 c. flour
1/2 c. quick cooking oats
1/2 tsp. salt
1/4 c. canola oil
3-4 T. cold water
Filling:
2 c. water
1 package sugar free cook and serve vanilla pudding
1 package sugar free raspberry jello
4 c. fresh raspberries
In a food processor, combine the flour, oats and salt. While processing, slowly drizzle in the oil. Gradually add water until a ball forms. Roll out dough between two sheets of wax paper. Remove top sheet and invert dough into a 9" pie plate. Remove remaining wax paper. Line pastry with double thickness of foil. Trim, seal and flute edges.
Bake at 450 for 8 minutes. Remove foil and bake 5-7 minutes longer or until golden brown. Cool.In a large saucepan, heat water. Whisk in pudding. Cook and stir for 5 minutes or until thickened and bubbly. Whisk in gelatin until completely dissolved.
Remove from heat; cool slightly. Fold in raspberries. Spoon into crust. Cill at least 3 hours or overnight. Serve with Cool Whip or Whipped Cream if desired.

Thursday, July 8, 2010

Strawberry Almond Cream Tart


adapted from a "Cooking Light" recipe.
Strawberry Almond Cream Tart: serves 10 ( 4 points)
Crust:
9 sheets reduced fat graham cracker crumbs
2 T. sugar
2 T. light stick butter, melted
4 tsp. water

Filling:
5 oz. reduced fat cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1/4 tsp. almond extract

Topping:
6 c. fresh strawberries, hulled and divided
2/3 c. sugar
1 T. cornstarch
1 T. fresh lemon juice
2 T. sliced almonds, toasted

Preheat oven to 350.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 T. sugar, butter and 4 tsp. water; pulse until just moist.
Press in a tart pan or pie dish coated with cooking spray. Bake 10 minutes. Cool completely.

To prepare filling, combine cream cheese, 1/4c. sugar and extracts in a medium bowl. Beat until smooth. Spread evenly over bottom of tart shell.

To prepare topping, place 2 c. strawberries in food processor and process until smooth. COmbine strawberry puree, 2/3 c. sugar and cornstarch in a small saucepan over medium heatl Stir with a whisk. Bring to a boil stirring constantly. Reduce heat and cook on low for 1 minute. Cool to room temperature, stirring occasionally.

Combine remaining 4 c. strawberries with lemon juice. Place bottoms up on top of cream cheese filling. Spoon HALF of glaze evenly over berries. ( reserve remaining glaze for another use) Sprinkle nuts around the edge. Cover and chill at least 3 hours.

Cherry Pie Cups

I made this one for my dad who is diabetic. He loved it!

Cherry Pie Cups: serves 8 (4 points)

2 cans ( 20 oz) no sugar added cherry pie filling
1 roll refrigerated pie crust
1 egg white
1T. water
coarse sugar ( turbinado)
Cool Whip Free

Divide pie filling evenly among 8 ramekins. Bake in a 450 degree oven for 20-30 minutes or until bubbly.

Unroll dough from package and roll a little larger. Cut strips 1/2" wide with a pizza cutter. Make into a lattice pattern. Mix 1 egg white with 1 T. water and brush over crust. Sprinkle with coarse sugar. With a floured 2" biscuit cutter, cut out 16 circles ( cookies) Place on an ungreased baking sheet and bake at 450 for 8-10 minutes or until golden.

Place 2 cookies in each cup and top with a dollop of Cool Whip

Sunday, July 4, 2010

Frozen Pistachio Pie

from Taste of Home's "Healthy Cooking"

Frozen Pistachio Pie: Serves 12 ( 4 points)
A favorite of my niece, Brittany

1-1/2 c. reduced fat vanilla wafers
1/4 c. finely chopped pistachios
1/4 c. light stick butter, melted
1-1/4 c. skim milk
1 package ( 1 oz) sugar free instant pistachio pudding
6 oz. reduced fat cream cheese
8 oz. Cool Whip Free
chocolate syrup

Pulse vanilla wafers and pistachios in food processor until fine crumbs form. Add butter and mix. Press into the bottom of a 9" springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.
Meanwhile, whisk together pudding and milkuntil thickened.
In a large mixing bowl, beat cream cheese. Add pudding mixture and mix well.
Set aside 3/4 c. Cool Whip. Fold remaining cool whip into pudding mixture.
Spoon pudding mixture onto crust. Cover and freeze for 5 hours or overnight.
Remove dessert from freezer 15 minutes before serving. Top with reserved Cool Whip and drizzle lightly with chocolate syrup.

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