PISTACHIO MARSHMALLOW SALAD
A refreshing treat on any day.
Provided by Samantha S
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix pineapple with juice and pudding mix in a large bowl. Mix whipped topping and marshmallows in another bowl and spread over pudding mixture; sprinkle with walnuts. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 25.7 g, Fat 12.1 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 6.5 g, Sodium 187.7 mg, Sugar 21.3 g
FRESH STRAWBERRY PIE I
Delicious pies made with fresh strawberries. Top with whipped cream if you like.
Provided by Janice Papola
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 6
Steps:
- In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
- Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
- Refrigerate until set. Serve with whipped cream, if desired.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 31.6 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 104.3 mg, Sugar 21.7 g
KEY LIME PIE - LOW CARB VERSION
A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.
Provided by Jo Ann
Categories Desserts Pies No-Bake Pie Recipes
Time 4h35m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
- In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
- In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 41.4 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 19.5 g, Sodium 267.9 mg, Sugar 0.8 g
MELLO JELLO BURRITO HAND PIES
I developed these burritos for a quick breakfast that tasted like a hostess fruit pie. My hubby makes them and puts them in the toaster oven so when I get up an hour later after he has gone to work, I can just turn it on and toast them up. They never leak if you fold them correctly. He sprays the tortilla with water before assembling but when I do them I just roll them up. They are amazing I promise! *If using Nutrasweet instead of Splenda, be careful not to boil the water with the sweetner in it. heat of that temp will kill the sweetness. The oven does not. I do not recommend Sweet n Low. It is too bitter.
Provided by MUSEconnie
Categories Tarts
Time 20m
Yield 10 BURRITOS, 6-10 serving(s)
Number Of Ingredients 8
Steps:
- When water comes to a boil, use a wire whisk to combine the cornstarch thoroughly with the half cup of cold water. Whisk the cornstarch mixture into the boiling water slowly until it begins to thicken. Cook while stirring for one more minute so it comes to its full 'bloom'.
- Remove pan from heat.
- Do not return it to the stove for these next steps.
- Add a pinch of salt.
- Whisk in one eight serving package of red Jello for two minutes.
- Mix cinnamon with sweetener and add mixture to the pot and whisk for another thirty seconds.
- Pour in the ½ cup of wine and whisk until well blended.
- Dump the fruit cocktail into the pot and mix with a large spoon until well blended.
- Refrigerate in a covered bowl for six hours or over night.
- To assemble burritos:.
- Take a large flour tortilla for each serving.
- Measure about one third to one half cup of the gelatin mixture and place it in the tortilla and roll it up like a regular burrito, with the ends closed well.
- Toast seam side down on rack in a toaster oven on 'medium toast' (make sure your burrito is well sealed so it does not leak. put foil on rack underneath just in case it does). For extra flavor, you can spray the top of the burrito with spray margarine if you want.
- Allow burrito to stay in toaster after the signal bell for at least ten minutes. The filling will finish heating and become like-pie filling.
- If it is not brown enough to suit you, heat it on low one more time and remove when desired color/crispness is reached.
- You can do this in your regular oven if you want or if you are doing several burritos but you will have to experiment with your oven to find the right temp and timing for them. I suggest 350°-375°.
- This is so much better than a pop-tart for breakfast and the wine makes the filling taste elegant.
- Amazing Variations:.
- try using canned pineapple chunks or crushed pineapple or diced pears or peaches with orange, lemon or lime Jello. Substitute White Zin for the red wine in the recipe.
- You get the idea. Be creative. Choose juice or water packed fruits instead of syrups for lower calories.
- Extra Special Burritos :).
- Before assembling burritos, spread one tablespoon of low fat cream cheese on the bottom third of the tortilla. Then spread one teaspoon of reduced fat peanut butter on top of the cream cheese. Add Jello mixture as instructed above and roll into burrito. ***The kids will love this low-cal treat for a after school snack.
- ***(There is not enough wine by volume in this recipe to be a problem for serving it to the children, however, you can substitute a half of a cup of water (or try cranberry juice for the red wine or white grape juice for the white wine). Yum!
Nutrition Facts : Calories 109.4, Fat 0.1, Sodium 11.5, Carbohydrate 28, Fiber 1.4, Sugar 19.2, Protein 0.6
COCONUT MARSHMALLOW CREAM MERINGUE PIE
Extra rich and gooey coconut cream pie! Half and half may be used in place of cream.
Provided by MARBALET
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 16
Number Of Ingredients 13
Steps:
- For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
- In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
- Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 52.4 g, Cholesterol 92 mg, Fat 27.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 14.6 g, Sodium 272.3 mg, Sugar 35.5 g
KEY LIME PIE VIII
This is extremely easy and the crust doesn't get all soggy the second day. Fat-free ingredients work well. Garnish each slice with a dollop of whipped topping if you like.
Provided by Charlotte Pierce
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 59.8 g, Cholesterol 16.7 mg, Fat 20.6 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 11.1 g, Sodium 390.4 mg, Sugar 42.9 g
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