MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
SKINNY LEMON CREAM AND BERRY DESSERT
75% less total fat • 100% less cholesterol than the original recipe. If you have 15 minutes, you have time to make this heavenly dessert. Serve it in individual dishes, or layer all of the ingredients in a clear serving bowl. It's beautiful and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt mixture, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs.
Nutrition Facts : Calories 190, Carbohydrate 40 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 28 g, TransFat 0 g
SKINNY MIXED BERRY PIE WITH LEMON CREAM
75% less total fat • 71% less cholesterol than the original recipe. Thick and creamy Greek yogurt takes the place of cream cheese in this glazed berry pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.
- Meanwhile, for glaze, in a small saucepan, melt fruit spread over medium-low heat. Transfer to a large bowl; cool slightly.
- Spread yogurt into crust-lined pie plate. In a large bowl, gently toss berries and fruit spread. Spoon over yogurt. Cover and chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream.
Nutrition Facts : Calories 200, Carbohydrate 37 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 pie slice, Sodium 70 mg, Sugar 24 g, TransFat 0 g
LEMON-BERRY ICE CREAM PIE
I love the combination of fresh strawberries and lemon curd. It's so refreshing, especially in an easy make-ahead dessert like this ice cream pie. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Spoon ice cream into pie crust; freeze 2 hours or until firm., Spread lemon curd over ice cream; top with whipped topping. Freeze, covered, 4 hours or until firm. , Remove from freezer 10 minutes before serving. Serve with strawberries.
Nutrition Facts : Calories 370 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 171mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON BERRY PIE
Enjoy fresh strawberries sandwiched between lemony and vanilla layers with our Lemon Berry Pie. Lemon Berry Pie is perfect for a spring gathering.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Beat cream cheese, 1 Tbsp. milk and the sugar in medium bowl with wire whisk until well blended. Stir in lemon zest and juice. Gently stir in 1-1/2 cups of the whipped topping. Spread evenly onto bottom of crust. Reserve several strawberry halves for garnish. Arrange remaining strawberry halves on cream cheese layer; press gently into cream cheese mixture.
- Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Let stand 5 min. or until thickened. Gently stir in 1 cup of the remaining whipped topping. Spoon over strawberries in crust.
- Refrigerate 4 hours or until set. Top with the remaining 1/2 cup whipped topping and the reserved strawberry halves just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.8212 g, Sugar 0 g, Protein 4 g
LEMON CREAM CHEESE PIE WITH BERRIES
Special dessert for company or special occasion. Make it at least once through berry season. Easy no-bake recipe.
Provided by Derf2440
Categories Pie
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
- Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
- Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
- Refrigerate for 3-4 hours .
- To serve, top with remaining berries.
BERRY CREAM PIE
I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. , Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature. , In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours., About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. , Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.
Nutrition Facts :
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