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.
Whip this up in a flash – save and bake later or bake right away for a super Mexican inspired dinner. Serve with some sliced avocado for a special treat.
296 calories per serving
1 lb. extra lean ground turkey
2 t dried onion
1 Tbsp. taco seasoning (more if you like your meat zesty and flavorful)
14.5 oz. can diced tomatoes, drained well
12 oz. frozen corn, thawed and drained
4 La Tortilla Factory low carb tortilla wraps (only 80 calories each!)
1 c low fat shredded cheddar cheese
1/4 c light sour cream
Preheat oven to 375 degrees. Brown meat with dried onions and taco seasoning then add tomatoes and corn and cook 5 minutes. Spoon 1 1/2 c of the mix into a 2 quart square or round casserole dish. Spread out and then top with 2 tortillas. Add the rest of the meat mix and 1/2 c of cheese. Add 2 more tortillas and the rest of the cheese and cover and bake 25 minutes. Uncover and bake an additional 5 minutes.
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.
The creamy, decadent topping is what makes this pie super special. This one is just a little sweet and a lot yummy 🙂
287 calories per serving
1 1/2 lb sweet potatoes
1/3 c skim milk
145 oz can fat free sweetened condensed milk, divided
3 T brown sugar
2 T butter, melted
3/4 t ground cinnamon, divided
1/2 t vanilla
1/4 t salt
1 frozen pie crust bottom, thawed (or you can use refrigerated dough)
1/2 c low fat cream cheese, softened
Preheat oven to 350 degrees. Wrap potatoes in foil and bake 1 1/2 – 2 hours or until very tender (you can also jump start these by piercing and microwaving for 5 minutes). Let cool a bit and then scoop out flash and mash. Add milk, 1/4 c condensed milk, brown sugar, butter, 1/2 t cinnamon, vanilla and salt. Mix well then add eggs 1 at a time. Pour into thawed pie crust and bake 45 minutes or until set. Mix the rest of the cinnamon with the cream cheese and beat with a mixer then add 1/2 c plus 2T of the condensed milk and beat on medium. Pour over the pie and let stand 15 minutes then serve.
There are lots of pudding pie recipes out there, but this one is my favorite because it has a bit of everything – bananas, chocolate, shipped topping, peanut butter, nuts – this is decadence at its best 🙂 High on the calories, but still under 400 and if it’s your only snack of the day along with other 400 calories meals, then definitely allowed !
357 calories per serving
1 Nilla Pie Crust (pre-prepared pie crust made with Nilla wafers – much like a graham crust)
1 1/2 squares Bakers semi sweet chocolate
1/2 c peanut butter
2 bananas, cut lengthwise in half, then make long thin slices
1 3.4 oz. pack of sugar free vanilla instant pudding
1 1/2 c skim milk
2 c Lite Cool Whip
2 T salted peanuts, chopped
Take half of one chocolate square and grate it with a coarse cheese grater to make chocolate flakes for the top of the pie. Take the rest of the chocolate and microwave 1 minute then add the peanut butter and microwave for another minute, until completely melted. Put banana pieces in the crust and add the chocolate mix. Whisk pudding and milk for 2 minutes and then fold in 1 c of the Cool Whip and spread over the bananas. Spread the rest of the Cool Whip on top and then garnish with peanuts and chocolate flakes.
There’s nothing quite like a good sweet potato pie – and this is definitely a good one. Not too sweet, full of flavor, and super easy to put together.
280 calories per serving
1 15 oz. cans sweet potatoes in light syrup, drained
1 1/4 c low fat evaporated milk
2 large eggs
1/4 c Splenda brown sugar
1 t pumpkin pie spice
1/4 t salt
6 oz. low fat graham cracker crust
2 T chopped pecans
Preheat oven to 350 degrees. Mash potatoes with a mixer on medium speed. Add milk, eggs, sugar, spice and salt. When blended, put into crust and top with pecans. Bake 45 minutes and cool completely on a wire rack.
This tastes just like a Peanut Butter Silk pie that a restaurant around here used to serve. When the restaurant closed, we all mourned the loss of the pie ! But now I’ve found just the right mixture of ingredients to reproduce it ! It’s a little high in calorie count for a dessert, but it is sooooooooooooo worth it, so save it for a splurge day and dig in 🙂
380 calories per serving
8 oz. cream cheese, softened
½ c sugar
¼ c creamy peanut butter
2 c cool whip, thawed
1 oreo pie crust
¼ c hot fudge topping, warmed
Beat cream cheese with sugar and peanut butter and then whisk in cool whip. Spoon into crust and drizzle with topping and gently swirl with a knife. Refrigerate 4 hours.
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.