SMART-CHOICE LEMON CREAM PIE
Sugar-free lemon pudding and COOL WHIP LITE Whipped Topping are the smart ingredient swaps in this luscious lemon cream pie.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat pudding mix, 3/4 cup milk and zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
- Beat Neufchatel, remaining milk and 1/4 cup sugar in separate medium bowl until blended. Stir in remaining COOL WHIP; spread over pudding layer in crust.
- Mix remaining sugar and cornstarch in small saucepan. Stir in water and lemon juice; cook on medium heat 10 min. or until mixture is thickened and just comes to boil, stirring frequently. Add small amount to egg yolk in small bowl; stir until blended. Gradually stir into remaining lemon mixture in saucepan; cook 1 min. or until heated through, stirring constantly. Strain, if necessary. Cool slightly.
- Spread lemon mixture over pie. Refrigerate 4 hours.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 32 g, Protein 4 g
SMART-CHOICE RASPBERRY-LEMON PIE
A graham cracker crumb crust and lemon pudding help make this easy raspberry-lemon pie a scrumptious choice on the dessert table.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients in large bowl with whisk until blended. Stir in 1 cup COOL WHIP.
- Spread preserves onto bottom of crust; cover with pudding mixture. Top with remaining COOL WHIP and raspberries.
- Refrigerate 4 hrs. or until firm.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
LEMON DREAM PIE
A lovely lemon filling flavors this light pie created by our Test Kitchen. Served atop a raspberry jam drizzle, it's refreshing on a warm day.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the water and soft drink mix until dissolved. Stir in lemonade concentrate. , In a large bowl, beat the cream cheese, confectioners' sugar, vanilla and lemonade mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set. , Drizzle jam onto dessert plates; top with a piece of pie. Refrigerate leftovers.
Nutrition Facts :
LEMON CREAM PIE
With its creamy lemon filling and cinnamon-enhanced graham cracker crust, this lovely pie is always popular. "I like to garnish the whipped topping with pretty lemon peel curls," notes Maria Dygert of Auburn, New York.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and zest. Pour into crust. , Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.
Nutrition Facts : Calories 252 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 45g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
- In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
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- In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.
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