STRAWBERRY UPSIDE DOWN PIE
This was created to be a low-carb dessert that is simple to make, and even simpler to eat. We were looking for a tasty dessert we could enjoy on Atkins. This fits the bill and now we eat it all the time. It is a variation of the knox gelatin "cheesecake" recipe on their box. I prefer to make this like an upside down pie (without the crust it should be very low cal) but It could be used as a pie filling as well, with almost any type of crust. I guess the way I like to make it you could almost call it a gelatin/cream cheese cobbler. Using sugar free Jell-O and all fat free cream cheese, and reducing the nuts to 1/4 cup and dry toasting them, it becomes a fairly low-calorie dessert as well.
Provided by thefensk
Categories Pie
Time 20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Soften the cream cheese for several hours.
- Melt the butter in a saucepan over medium heat and add the pecans. Toast lightly for about 5-7 minutes, stirring to keep from scorching. Remove from heat. Let cool for a few minutes then stir in 1/4 cup spenda to coat. Set aside.
- Cream 1/4 cup of splenda with the cream cheese in a large mixing bowl until well mixed.
- Boil the water and in a separate bowl combine with the jello and mix well, for about 2-3 minutes until well dissolved.
- Add the jello to cream cheese and mix well. I usually start with a spoon, progress to a whisk and end up with a stick blender.
- Mold in a glass pie plate, and spread evenly with the toasted/sweetened nuts.
- Chill for at least three hours, the longer the better.
Nutrition Facts : Calories 462.9, Fat 41.9, SaturatedFat 21.1, Cholesterol 98.4, Sodium 331.5, Carbohydrate 16.7, Fiber 1.3, Sugar 12.9, Protein 8.1
SLAMMIN' SLIMMED-DOWN STRAWBERRY DAIQUIRI
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine the drink mix with 4 ounces cold water in a glass. Stir to dissolve.
- Transfer to a blender.
- Add the rum, lime juice, strawberries, and ice to the blender, and blend at high speed until slushy and uniform.
- Pour into a glass and add a straw. Garnish with strawberries and top with whipped topping, if using. Slurp that baby up!
Nutrition Facts : Calories 153 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 0 grams, Sugar 2 grams
OUR FAVORITE FRESH STRAWBERRY PIE
Steps:
- For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
- For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.
UPSIDE-DOWN PUMPKIN PIE
Steps:
- Preheat the oven to 350 degrees F. Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly. Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.) Refrigerate until completely chilled and firm, at least 2 hours. Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like. Serve and enjoy!
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