Low Calorie Pie Recipes

Have no dessert guilt with these low calorie pie recipes

Low Calorie Strawberry Pie
Low Calorie Apple Pie
Low Calorie Cranberry Apple Crisp
Low Calorie Oreo Cookie Pie
Low Calorie Key Lime Pie
Low Calorie Pumpkin Pie

Low Calorie Strawberry Pie

• 24 ounces fresh strawberry
• 1 (2 1/8 ounce) package fat-free sugar-free instant vanilla pudding mix
• 1 (5/8 ounce) package sugar-free strawberry gelatin
• 2 cups water

1. Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
2. In a medium saucepan combine pudding mix, gelatin mix and water. Stir well and bring to a full boil.
3. Pour mixture over strawberries and refrigerate for 6 hours.
4. Top with light fat free frozen whipped topping if desired

Source: www.recipezaar.com

Low Calorie Apple Pie Recipe

• 2 unbaked pie crusts
6 medium apples that have been peeled, cored and thinly sliced;
• 1 lemon
• 1 cup of Splenda
• cinnamon.

1. Spray apple slices with lemon by gently squeezing lemon.
2. Mix in Splenda. Arrange sliced apples on unbaked pie crust. Dust with cinnamon.
3. Top with unbaked pie crust and crimp top crust to bottom crust using fingers or tines of fork.
4. Brush crust with beaten egg.
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5. Bake in preheated oven at 350 degrees until done - about 40 minutes. Apple pie should appear a golden brown in color.
6. Calories: Serves 8 for about 200 calories each.

Source: www.dietbites.com

Low Calorie Cranberry Apple Crisp

• 1/2 cup dried currants
• 1/4 cup brandy or a fruity liquor
• Zest of an orange or lemon
• 1 cup sugar (Splenda works beautifully!)
• 1 tablespoon flour
• 1/2 teaspoon ground ginger
• 1/4 teaspoon table salt
• 6 ounces fresh or frozen whole cranberries, picked over, rinsed, and drained
• 3 large Granny Smith apples, peeled, quartered, cored and chopped (about 4 cups) CRUMB TOPPING
• 1/2 cup panko (see TIPS)
• 2 tablespoons brown sugar
• 1/4 teaspoon ground ginger
• 2 tablespoons butter, melted

1. Preheat oven to 375F. Soak currants in brandy and zest in a small bowl.
2. In a large bowl, stir together sugar, flour, ginger and salt. Stir in cranberries, apple and soaked currants.
3. Turn into a lightly buttered 10-inch quiche or 8x8 baking dish.
Mix topping ingredients and sprinkle over top.
4. Bake for 45 minutes until bubbly and cranberries have popped.
5. Serve warm alone or topped with whipped cream or ice cream.
NUTRITION ESTIMATE Per Serving with/without topping: 316/229Cal; 2/1g Protein; 5/0g Tot Fat; 3/0g Sat Fat; 67/56g Carb; 4/3g Fiber; 168/100mg Sodium; 10/0mg Cholesterol; Weight Watchers 6/4 points NON-FAT LOW-SUGAR CRANBERRY APPLE CRISP For a 'diet' version that will leave no one hungry, substitute Splenda for sugar, skip the topping and instead finish with a couple of tablespoons of raw sugar (such as turbinado or Demerara) that will form a thin sweet layer in the oven. CRANBERRY APPLE PIE For a pie filling, use three tablespoons of corn or potato starch for thickening, fill an unbaked pie shell, cover with the topping and bake at 375F for about an hour. Let set for several hours before serving.

Source: www.kitchenparade.com

Low Calorie Oreo Cookie Pie

• 4 packs 100 Calorie Packs Oreo Thin Crisps
• 3 cups light vanilla soymilk
• 1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding mix; Vanilla
• 1 envelope unflavored Knox Gelatin
• 2 cups thawed Cool Whip Free
• 2 tbsp. sugar-free chocolate syrup

1. Stir pudding mix into soymilk in a medium-large saucepan.
2. Stirring constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved).
3. Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!).
4. Place crumbs in a 9�� pie dish, and use your hands to spread crumbs along the bottom to cover.
5. Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside.
6. Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed. Next gently stir cookie pieces into the mix.
7. Carefully pour mixture into pie dish and spread evenly on top of crumbs.
Return to fridge until set (3 hours or overnight).
8. Once ready to serve, break 4th pack of cookies into small pieces.
9. Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top.
10. Drizzle with chocolate syrup and prepare to get cookies 'n cream crazy! Serves 8.

Source: www.laaloosh.com

Low Calorie Key Lime Pie

• 1 ready-to-fill cookie crumb or graham cracker crumb crust
• tablespoon plain gelatin
• 1/3 cup fresh lime juice or key lime juice
• 1 cup boiling water
• sugar substitute to equal 1/4 cup
• 12 ounce can cold evaporated skim milk
• 1/4 cup cold water
• 4-serving package instant vanilla pudding
• dash of lime zest, optional
• light or fat-free whipped topping
• thin lime slices for garnish, optional

1. In a blender container, combine plain gelatin and fresh lime juice.
2. Wait one minute until softened, then add boiling water.
3. Cover and blend on high speed until all gelatin granules are dissolved. Add sugar substitute, evaporated skim milk, water, pudding mix and lime zest.
4. Cover and blend smooth.

Source: southernfood.about.com

Low Calorie Pumpkin Pie

• 16 oz Can solid-pack pumpkin
• 13 oz Can evaporated skim milk
• 1 Egg
• 2 Egg whites
• 1/2 c Biscuit mix like Bisquick
• 2 tb Sugar
• 8 pk Sugar substitute
• 2 ts Pumpkin pie spice
• 2 ts Vanilla

1. Heat oven to 350 F.
2. Lightly grease or spray 9 inch pie pan with vegetable pan spray.
3. Place all ingredients in blender, food processor or mixing bowl.
4. Blend 1 minute or beat 2 minutes with mixer.
5. Pour into pie pan and bake for 50 minutes or until center is puffed up.
1/8 pie -
114 calories
1 1/2 starch/bread exchange
18.5 grams carbohydrate
6.3 grams protein
1.9 grams fat
1.4 gm fiber
174.9 mg sodium
304.2 mg potassium
37 mg cholesterol Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987

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