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Fruit Sugar Free Pies

Apple Crisp (taste like Apple pie Ala mode)

Fat Free Cool Whip 2tbsp

Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 178.1

Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 71.9 mg
Total Carbs: 39.3 g
Dietary Fiber: 7.8 g
Protein: 1.2 g

1 Med apple sliced and peeled
1 tsp of light brown sugar
1 tbsp cinnamon
5 sprays of I can't believe it's not butter
1/4 cup of Special K cereal (any kind)

Peel and cut a medium apple into chunks. But apples,brown sugar, cinnamon in a medium microwave safe bowl. Spray with 3-5 sprays of butter and stir. Microwave on high for 2 mins. Remove from microwave and sprinkle cereal over apple mixture, stir. Serve with 2 tbsp of cool whip.
Makes 1 serving

Number of Servings: 1

Tofu-Egg Custard Pie

This is a delicious custard pie recipe. So quick and easy to prepare.

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 63.7

Total Fat: 4.0 g
Cholesterol: 94.0 mg
Sodium: 86.5 mg
Total Carbs: 4.0 g
Dietary Fiber: 0.1 g
Protein: 5.5 g

Do not use tofu packaged in water, it will be watery after chilling.

Ingredients

1. (1) 12 ounce box of Mori Nu lite firm tofu (do NOT drain)
2. 4 medium whole eggs
3. 1/2 cup granular splenda
4. 1 teaspoon vanilla (I like 2)
5. 2 Tablespoons Brummel & Brown yogurt butter (melted)
6. ground nutmeg

Directions:

Preheat oven to 325F. Spray pie dish with pam butter flavor spray or similar. Blend tofu (do not drain), eggs, splenda and vanilla in blender until smooth and creamy. Slowly drizzle in melted butter with motor running and blend for about another minute. Pour into prepared dish, dust with nutmeg and bake for 20 to 25 minutes in the center of oven. Do not let over-bake. The edges will puff but it should still be soft and jiggly in the center. Move to wire rack and cool. Then cover and chill. (I like it before it chills too!) Serve with blueberry sauce or fruit of choice. I think it's even good plain! May also be prepared in ramekins, but you may need to reduce cooking time.

Number of Servings: 8

SUGAR FREE BLUEBERRY - CREAM CHEESE PIE

1 (9 ") baked pastry shell (1 crust type)
1 (1 lb.) can blueberries, juice or water pack
1 (8 3/4 oz.) can crushed pineapple in juice
1 (8 oz.) Neufchatel cheese, room temperature
1 tbsp. milk
1/2 tsp. vanilla
2 tbsp. cornstarch
Dash salt
1/2 tsp. lemon juice
1 c. whipped cream

Drain fruits in separate bowls reserving juice. Blend Neufchatel cheese, milk and vanilla. Stir in pineapple (reserve 2 tablespoons for garnish). Spread cheese-pineapple mixture in bottom of crust. Refrigerate. Measure pineapple juice and add enough blueberry liquid to equal 1 1/2 cups. Over medium heat stir juices, cornstarch and salt until thickened. Stir in blueberries and lemon juice. Cool. Pour over cheese layer. Chill. Top with whipped cream and garnish with reserved pineapple bits.

Sugar Free Chocolate Pie

1 pie crust, baked
1 lg. box Jello brand sugar-free instant chocolate pudding & pie filling
1 c. cottage cheese
1 (8 oz.) pkg. cream cheese, softened
4-6 packets Equal

Beat together cottage cheese, cream cheese and Equal until smooth. Spread cheese mixture over the bottom of a cook baked pie crust. Make chocolate pie filling according to directions on the box. Pour immediately over the cheese. Chill for 1 hour before serving. Can be topped with Cool Whip or chopped pecans.

SUGAR-FREE PINEAPPLE CHEESE "PIE"

1 lb. cottage cheese
Artificial sweetener equal to 1 c. sugar
4 eggs
1 (20 oz.) can sugar-free crushed pineapple
1 tsp. vanilla
1 lg. can evaporated milk

(Cottage cheese and milk can be fat free). Beat cheese and eggs together in a large bowl. Add sweetener, vanilla and milk. Mix well. Mix in pineapple and juice. Pour into a glass pie pan or flat casserole. Sprinkle with cinnamon.

Bake in a pan of water at 425 degrees for 20 minutes, then at 325 degrees for 20 minutes, or until firm.

SUGAR FREE BANANA CREAM PIE

1 (8") baked pie shell
Bananas
1 pkg. Jello sugar free banana pudding
1 pkg. Estee Whipped Topping Mix (made with Nutra Sweet)

Line bottom of pie shell with bananas. Cover with pudding and top with the whipped topping.

SUGAR FREE FROZEN FRUIT YOGURT PIE

1 3/4 c. graham cracker crumbs
1/4 c. melted butter
6 packs Equal
2 c. chopped fruit
2 (8 oz.) containers sugar free yogurt (same as fruit)
1 (8 oz.) carton lite Cool Whip

Make a crust using cracker crumbs, butter, and Equal. Pat into a deep dish 9 inch pie plate. Fold yogurt into Cool Whip. Fold fruit into this mixture. Pour into crust. Put into freezer for 3 hours or until firm. Remove from freezer before serving or microwave 20-30 seconds to thaw.

APPLE PIE - SUGAR FREE

1 pie crust
Apples to fill 1 crust
1 (6 oz.) can frozen apple juice (sugar free)

Cook apple juice with 1 tablespoon cornstarch and 1/3 teaspoon cinnamon until thick. Pour over apples. Cover with top crust and bake until done, 425 degrees for 15 minuets and at 350 degrees for 40 minutes or until done.

SUGAR FREE CHERRY PIE

1 sm. pkg. vanilla jello sugar-free pudding (be sure to use the one that HAS TO BE COOKED)
1 sm. pkg. cherry sugar-free jello
2 (16 oz.) cans cherries IN WATER
1/2 tsp. almond extract
12 packets Equal (added after removed from the fire)

Drain the cherries; save the juice and add enough water to make 2 cups of liquid.
Mix the dry pudding, dry jello, 2 cups of liquid mix and almond extract. Bring to a rolling boil, stirring constantly. Remove from the fire and add the cherries and Equal. (This will make filling for one 8-inch pie or can use just as a pudding.) Top with Cool Whip if desired.

You can also use frozen cherries. If you do, then add 1 cup water to the cherries and heat. Do not need to boil. Drain the cherries, saving the liquid and add enough water to make 2 cups. I used 1 quart of cherries - this is enough to make a 9-inch pie. You will have to use at least 6-8 more packets of Equal as there are more cherries here than in one can. Use at least 1/2 teaspoon almond extract.

SUGAR FREE LEMON PIE

2 sm. boxes Jello instant pudding
1 pkg. sugar free lemon Kool-Aid
1 (12 oz.) container Cool Whip

Mix pudding as directed. Add Kool-Aid and Cool Whip. Whip together. Pour into 2 baked pie shells. Top with Cool Whip if desired.

SUGAR-FREE PUMPKIN PIE

1 (9") pie shell, baked
1 (16 oz.) can pumpkin
2 sm. pkgs. (3 oz. each) vanilla sugar free pudding & pie mix (NOT instant)
2 c. skim milk
2 tsp. pumpkin pie spice

Pour milk in 2 quart saucepan. Stir in pudding and pumpkin and blend until well combined. Heat mixture on medium heat until it boils. Gently boil for 1 minute. Pour in cooled pie shell. Chill. Mixture will thicken when it cools.

SUGAR FREE STRAWBERRY PIE

4 c. fresh strawberries
1 3/4 c. boiling water
1 pkg. sugar free strawberry Jello

Mix Jello into water until dissolved

1/4 c. cold water
1 sm. pkg. vanilla sugar free cooked pudding mix

Mix water and pudding together and add this to Jello mixture. Microwave on high 2 to 2 1/2 minutes and let cool.
Slice the 4 cups strawberries into a 9 inch pie pan. Pour glaze over berries. Chill until set. Top with light Cool Whip.

SUGAR FREE PEACH PIE ALASKAN

1 pkg. cherry Jello (sugar free)
2/3 c. boiling water
1 c. vanilla ice cream
1 c. diced peaches (washed and drained)
3 packs whipped topping (sugar free)
1 baked 9 inch pie shell

Prepare whipped topping as directed and let chill. Dissolve gelatin in boiling water. Add ice cream. Stir until ice cream is melted and smooth. Blend in whipped topping. Stir in fruit. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 3 hours or overnight.

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