This is always a crowd pleaser and people can’t believe it’s made without sugar (Equal is the sweetener here). This is a perfect and refreshing end to a meal.
150 calories per serving
1 low fat prepared graham cracker crust
1 envelope unflavored gelatin
1 ¾ c skim milk
8 oz. low fat cream cheese, at room temperature
12 packets Equal
½ c fresh lime juice
Green food coloring (optional)
Lime slices (optional for garnish)
Sprinkle gelatin over ½ c milk in small pan and let stand 3 minutes then cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese until fluffy and then beat in res of the milk and the gelatin mix. Then mix in the juice and 12 packets of Equal. Add a couple of drops of green food coloring if you wish. The pie will be very thin and runny but will firm up quickly. Cover and refrigerate at least 2 hours.
Pie. With Apples. And Raisins. It’s sweet and fruity and all the things a pie should be. The sour cream mixed in before cooking adds a nice creamy texture to the apples. Enjoy !
245 calories per serving
1 prepared low fat graham cracker crust
4 c sliced, peeled Granny Smith apples (4-5 medium)
2 t lemon juice
¼ c dark raisins
½ c low fat sour cream
1 egg white, beaten
10 packets of Equal
1 T flour
¼ t cinnamon plus extra for the top of the pie
1/8 t nutmeg plus extra for the top of the pie
Preheat oven to 350 degrees. Mix apples with lemon juice and add raisins. Combine sour cream, egg white, Equal, flour, cinnamon and nutmeg and mix with the apples and raising then spoon into crust. Sprinkle with extra cinnamon and nutmeg. Bake about an hour, until apples are tender.
Quick prep, creamy chocolate filling, crowd pleasing taste – – what else can a Chocolate Cream Pie offer?!?!
214 calories per serving
2 c skim milk
2 packages sugar free chocolate pudding (1.3 oz. each)
1/4 c dark chocolate chips
1 low fat graham cracker crust (6 oz.)
8 oz. Cool Whip Free, thawed
Cocoa Powder for dusting
Mix milk and pudding in a medium pan on medium heat whisking continually. Cook 8 minutes or so, until it comes to a boil. Remove from heat and add chips stirring until all are melted. Fill a large bowl with ice water and place bottom of pan in the ice bath for 5 minutes or until cooled off – be sure to stir frequently so the mix will cool down quicker. Pour the mix into the crust and cover with plastic wrap and refrigerate 3 hours or more. Just before serving, put on a layer of whipped topping and garnish slices with a dusting of cocoa powder.
What’s pumpkin pie without the crust? It’s naked pumpkin pie ! And by removing the crust, you also remove oodles of calories. Serve with a slice of low fat graham cracker if you miss the crunch too much. For 400 calories, you can almost eat the whole pie (Did I say that out loud?) 🙂
66 calories per serving
15 oz. can of pure pumpkin (NOT the prespiced pumpkin pie mix)
12 oz can fat free evaporated milk
½ c Egg Beaters
2 ½ t pumpkin pie spice
½ c Splenda
1 ½ t vanilla extract
Preheat oven to 400 degrees. Spray a pie plate with Pam. Mix all the ingredients in a bowl and then pour into the plate. Bake for 15 minutes. Then reduce the heat to 325 degrees and cook for another 40-45 minutes. Cool completely.