This tastes like a lemonade stand in a slice of pie ! It is so refreshing and delicious. Instead of the second pie, I used the extra filling to make homemade ice pops.
16 servings (2 pies)
198 calories per serving
1 ½ c boiling water
.3 oz. package lemon Jello (sugar free)
4 oz. cream cheese, softened
6 oz. frozen lemonade concentrate, thawed
8 oz. cool whip, thawed
1 c raspberries
2 low fat graham crusts
Add boiling water to jello and stir 2 minutes to dissolve completely. Cool a bit and then add in the lemonade. Beat cream cheese until creamy and then gradually add jello mix. Stir in cool whip and berries and pour into crusts then refrigerate at least 4 hours. It will be very thin at this stage – after it is refrigerated it will thicken up a lot. You can also freeze this and simply thaw ½ hour or so before serving. Garnish with a few leftover raspberries.
This makes such a great custard ! The coconut flavor is mild, the custard is creamy and this is a superb pie. Sometimes I add a little coconut to the custard itself. This is as good as any bakery custard and at only 280 calories per serving, it‘s a great choice.
¼ c flaked coconut
⅓ c cornstarch
½ t salt
2½ c skim milk
2 egg yolks
2 T butter
¾ c flaked coconut
1¼ t vanilla extract
¼ t coconut extract
1 low fat graham pie crust
Preheat oven to 350 degrees. Toast ¼ cup coconut in a skillet on medium low heat 5 to 6 minutes or until toasted.
Mix Splenda, starch and salt and gradually whisk in milk. Cook over medium heat stirring constantly until thick. Beat egg until pale in color and then whisk in ¾ c of the milk mix. Then add that mix back to the rest of the milk and whisk (in this manner, the eggs do not curdle). Cook one minute to bring to a boil stirring constantly. Remove from heat and add butter, ¾ c coconut and extracts. Pour into crust, cover with plastic and gently press down on the filling. Chill 3 hours and sprinkle with toasted coconut and garnish with some optional whipped cream just before serving.
This was a very sweet pie perfect for a hot summer day. I added lots of extra raspberries as a garnish and it really hit the spot !
230 calories per serving
8 oz. low fat cream cheese, softened
1 small package instant lemon pudding
1 c skim milk
2 t grated lemon zest
2 c Cool Whip, thawed and divided
¼ c raspberry preserves
Low fat graham crust
1 c raspberries + extras for garnish
Beat cream cheese, pudding, milk and lemon with electric beater and then gently stir in 1 c Cool Whip. Spoon preserves on bottom of crust and cover with the pudding mix. Top with the rest of the Cool Whip and the raspberries. Refrigerate 4 hours. Garnish each slice with extra berries.
I’ve been making this recipe for years, and my Mom for years before that. It is always a great summer time treat that even yogurt non-likes find tempting and delicious. Sometimes I take the filling and make ice pops out of it rather than placing in a pie crust. No matter how you slice it, you will love this pie !
200 calories per serving
1 prepared low fat graham crust
20 oz. can crushed pineapple, drained well
8 oz. tub Cool Whip lite, thawed
6 oz. non fat lemon yogurt (don’t substitute – you need the lemon flavor to bring some tang to the pie)
6 oz. non fat yogurt – any flavor
Some fruit for garnish
Mix all ingredients and place in the pie crust. Cover and freeze at least 5 hours. Defrost 10-15 minutes before serving. If the pie has been frozen longer than over night, you may need to defrost 20 -25 minutes before serving.
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.
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.