FROSTY PEACH PIE SUPREME
This impressive dessert is just peachy! With only four ingredients, it's a snap to make. -June Formanek, Belle Plaine, Iowa
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Finely chop half of the peaches; place in a bowl. Stir in the yogurt. Fold in whipped topping. Spoon into the crust. , Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches.
Nutrition Facts : Calories 202 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 127mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
PEACH YOGURT PIE
Another one of Midwestern Living magazine recipes. This no-bake pie is easy and comes from the Flamm Orchard Cookbook.
Provided by BakinBaby
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl dissolve gelatin in boiling water, then cover and chill for 30 minutes.
- In a large mixing bowl, beat cream cheese on high until smooth, add gelatin mixture and yogurt, then beat until light and fluffy then cover and chill for 45-60 minutes or until partially set.
- Pour chilled cream cheese filling into pie shell and chill 6 hours or overnight.
- Combine peach slices & jam in a small bowl.
- Cut pie into 8 slices, place on dessert plates and top with peach mixture and top with whipped topping .
Nutrition Facts : Calories 480.8, Fat 29, SaturatedFat 17.6, Cholesterol 34, Sodium 328.6, Carbohydrate 51.7, Fiber 1.2, Sugar 40, Protein 5.9
PEACH MANGO YOGURT PIE
Another low fat, tart variation of the hundreds of other yogurt pies. It tastes so wickedly good that I don't feel cheated out of my dessert because I'm cutting down on fat in my diet. Cooking time = freezer time.
Provided by SusieQusie
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Make your favorite 9 inch graham cracker pie crust. Bake & cool.
- Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
- Stir in remaining 2 cartons of yogurt.
- Fold in mango pieces.
- Incorporate whipped topping.
- Spread in prepared crust, cover & freeze for 3-4 hours.
- Let thaw at room temperature for 15 minutes before slicing.
- **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.
Nutrition Facts : Calories 257.9, Fat 10, SaturatedFat 3, Cholesterol 8.5, Sodium 217.9, Carbohydrate 39.5, Fiber 1.2, Sugar 28.3, Protein 4.4
PERFECT PEACH PIE
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
- Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
- Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
- Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
- Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram
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