Since the hubby and I have been working on our weight, desserts have been few and far between,usually only on special occasions, when company's coming, or holidays. We certainly don't have them on a regular basis. Today's recipe comes from DIABETIC COOKING. It is a treat that could be served for special occasions and on a regular weekday without guilt. We already keep sugar-free pudding on hand for a snack to satisfy that "sweet craving" and now that berries are plentiful it's very convenient.
EASY BERRY PIE
1 (6oz.) prepared graham cracker crust
1 1/2 c. skim milk
1 pkg.(4serving size) sugar-free cheesecake or vanilla instant pudding and pie filling mix
2 tsp. grated lemon peel
3 c. strawberries
1/2 c. blueberries
1 tbsp. sugar
fat-free whipped topping(optional)
Preheat oven to 375. Bake crust 5 minutes; cool completely on wire rack.
Pour milk into medium bowl. Whisk in pudding mix 1 minute or until mixture is thick. Stir in lemon peel. Pour filling into prepared crust. Cover and refrigerate at least 3 hours.
Cut strawberries into halves(or into quarters if berries are large). Place strawberries and blueberries in medium bowl. Add sugar; toss to coat. Arrange berries over pie filling; refrigerate until ready to serve. Garnish with whipped topping, if desired.
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