SUGAR-FREE MOCK LEMON OR FRUIT PIE FILLING
YOU WON'T BELIEVE THIS!!!!! I am a diabetic. This is amazing. You will love this lemon pie. Works very well in individual tarts too. Bite sized heaven to serve to guests. I hope you try this. It is low fat, low calorie and low sugar. I find that using both the Splenda and NutraSweet together is cheaper. Do not add the sweeteners until the thickened water is at full bloom and OFF the stove. High heat kills NutraSweets sweetening power.
Provided by MUSEconnie
Categories Tarts
Time 20m
Yield 3 pies, 18-24 serving(s)
Number Of Ingredients 10
Steps:
- Directions:.
- Boil water----- whisk in lemonade mix.
- Whisk in the cold water and cornstarch mixture s-l-o-w-l-y,until mixture begins to boil again and thicken. Remove from heat when it is thick. (do not add the following while still on the heat!).(You can also add one to two tablespoons of Knox unflavored geletine to the COLD WATER and let it set for a few minutes to bloom, before adding the cornstarch to it. It will help keep the pie from 'weeping'.).
- Add salt, Splenda, NutraSweet, lemon juice, yogurt and whisk to blend thoroughly. Add food coloring of your choice a drop at a time, until you are happy with the color.
- (You can fold in 1 to 2 cups of fresh or drained canned fruit now if you want. Strawberries, peaches, pineapple, apricots, and fruit cocktail are great! Try adding canned apples with some cinnamon and raisins to cherry Kool-Aid!).
- Pour 2 cups of filling into each of three gram cracker crusts and cover each with saran wrap. Refrigerate. When they are firm, cover pie or individual slices with sugar-free cool whip or a diet, canned whipped topping. Cut into 6 or 8 pieces to serve.
- You can also use individual tart shells to for great finger food!
- OR YOU CAN Refrigerate in Tupperware for*** burrito pie filling***(see below).
- ***put ½ cup of chilled filling in a large flour tortilla and roll into a tight burrito that is well sealed. You can spray it with 'I can't believe it's not butter spray' but it is not necessary. Bake it/them seam side down on a rack in a toaster oven on medium toast or until brown. ('fan bake' works crispy-great!) Put something under it like foil in case it/they leaks (if you roll it/them well, it/they won't! Toaster ovens vary, so watch them closely until you figure out your oven. You can use a regular oven for 2 or more at a time, i suggest 350-375°Fs and watch them carefully until they are golden brown.
Nutrition Facts : Calories 20.2, Cholesterol 0.1, Sodium 15.9, Carbohydrate 4.3, Sugar 0.9, Protein 0.4
SUGAR FREE LEMON MERINGUE PIE
I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!
Provided by SweetSueAl
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Boil and stir 1 minute.
- Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
- Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
- Cook and stir over low heat 1 minute. Remove from heat.
- Stir in butter until melted.
- Stir in food coloring, if desired.
- Pour mixture into baked pie shell.
- For Meringue:.
- beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
- Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
- Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
- Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
- Cool completely on wire rack.
SUGAR FREE LEMON PIE
Make and share this Sugar Free Lemon Pie recipe from Food.com.
Provided by Shirl J 831
Categories Pie
Time 3h10m
Yield 2 pies
Number Of Ingredients 7
Steps:
- Combine the pudding, lemonade and sugar, in a bowl, stir well.
- Add milk, beating with a whisk till thick.
- Gently fold in Cool Whip.
- Spoon the mixture evenly into crusts.
- Garnish with lemon rind.
- Cover and chill at least 3 hours.
Nutrition Facts : Calories 1345.7, Fat 60.4, SaturatedFat 13, Cholesterol 6.8, Sodium 1566, Carbohydrate 181.1, Fiber 3.8, Sugar 97.4, Protein 23.6
FRUIT PIE FILLING
From The Planet Organic Market Cookbook, this is a super simple fruit pie recipe with several easy variations. Use it with a standard pie crust, or try it with recipe #465805 or recipe #465806 for a change of pace. For the most tasty pie, use organic fruit!
Provided by Katzen
Categories Pie
Time 1h10m
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine all ingredients and let sit for 15-20 minutes until juices start to run. Place filling in bottom of pie shell and top with top crust. Crimp edges together, brush with egg wash, cut slits into top crust, and place on a baking tray.
- Bake approximately 40-55 minutes until golden brown and filling is bubbling. Remove from oven and cool slightly before serving.
- Yields enough filling for one 9" pie.
Nutrition Facts : Calories 159.2, Fat 0.1, Sodium 26.4, Carbohydrate 39.8, Fiber 0.5, Sugar 33.3, Protein 0.8
CANNED FRUIT PIE FILLING OR CANNED DESSERT FILLING
This is filling for 4 - 6 pies, very easy, after heating and thickening, water bath for 20 minutes.See other uses listed in recipe.
Provided by Montana Heart Song
Categories Dessert
Time 1h
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- In large stockpot, add berries. With a potato masher,mash down a few times in the pot to release the juice. Add sugar and water.
- Turn heat on low and stir until sugar is dissolved.
- Peel and slice apples. Put in a ziplock bag with lemon juice and salt. Shake, Shake, Shake.
- Add rhubarb to the stock pot, mix well and then add the apple mixture. Stir.
- Add instant tapioca. Do not use whole Tapioca.
- Wash pint jars and place in 9x13 pan upside down and add hot water to pan. Heat oven to 250°.
- Fill hot water bath canner with hot water.
- Cover and start the water to boil.
- Increase heat to medium for the stockpot, stir and cook about 15 minutes.
- Add 1 cup cold water. Stir.
- In bowl, add cold water and cornstarch, stir to dissolve and then stir in hot filling. Stir and cook until thickened and glossy. Pull off the heat.
- Fill jars, leaving 1 1/2 inch head space.
- Stick knife down the side of the jar to eliminate any air pockets. Wipe rim of jars.
- With hot clean damp cloth. Put hot seal on each jar and screw on ring.
- Place filled jars in canning rack, lower into boiling water. Cover. When water starts a rolling boil over the top of lids start to time, 20 minutes. Raise rack, place jars on toweled surface. Be careful.
- Jars are hot and you don't want to click them against each other.
- Note: You may add sugar to taste. This recipe is slightly tart because the family likes it this way.
- Variations of the Pie Filling after Canning:.
- •Open one jar and add 1 cup sour cream. Serve cold or place in pie crust and bake.
- •Open one jar and add 8 oz. cream cheese and mix well. Serve cold with cool whip or fill pie crust and bake.
- •Use a cup or two from a canned jar and use as a swirl filling in bundt cake batter.
- •Use as a filling between baked cake layers.
Nutrition Facts : Calories 53.9, Fat 0.1, Sodium 49.2, Carbohydrate 13.9, Fiber 0.6, Sugar 12.3, Protein 0.1
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