Irresistible Lemon Chiffon Pie

April 23, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | 1 Comment
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I have another Dessert recipe to pass along to you, Irresistible Lemon Chiffon Pie. This one is made using Evaporated Milk, Water, Lemon Juice, Splenda® Granulated No Calorie Sweetener, Grated Lemon Rind, Lemon Extract, and Graham Cracker Crust. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Irresistible Lemon Chiffon Pie
A quick and easy lemon pie bursting with lemon flavor. The perfect ending to a meal.

Recipe Ingredients:
1 cup evaporated milk
1 (0.25 ounce) envelope unflavored gelatin
1/2 cup water
3 tablespoons fresh lemon juice
3/4 cup Splenda® Granulated No Calorie Sweetener
3/4 teaspoon grated lemon rind
1/4 teaspoon lemon extract
1 (9-inch) graham cracker crust

Cooking Directions:
1 – Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
2 – Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda® Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
3 – Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
4 – Pour mixture into crust; cover and chill 1 hour or until set.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 160 | Calories from Fat 70 | Fat 7g (sat 1.5g) | Cholesterol 0mg | Sodium 170mg | Carbohydrates 22g | Fiber 1g | Sugars 13g | Protein 2g.
https://www.cooksrecipes.com/diabetic/irresistible_lemon_chiffon_pie_recipe.html

Kitchen Hint of the Day!

September 11, 2015 at 5:03 AM | Posted in Kitchen Hints | Leave a comment
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Here’s a handy tip I came across for the Pie lover’s ….
Pies with graham cracker crusts can be difficult to remove from the pan. However, if you dip the bottom of the pie pan in warm water for 10 seconds, the pie will come right out without any damage.

That Cheesecake Craving!

September 5, 2013 at 5:32 PM | Posted in dessert | Leave a comment
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I had been wanting a Cheesecake for quite some time now. So today I stopped up at a local Kroger and purchased the ingredients, 1 box Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling Cheesecake, a container of Cool Whip Free (for topping), and 1 Graham Cracker Crust (I used a Kroger Brand Pre-Made Crust). Dessert tonight Cheesecake!

Turkey Tacos and Cheesecake 002

 

So easy to make! In a bowl add 1 box Jello Mix (2 for a denser cake), 1 3/4 cups Fat Free Milk (I used 2% instead). Stir for 2 minutes and pour into the pre-made pie crust, cover and refrigerate for at least 3 hours before serving. You’re done!

Turkey Tacos and Cheesecake 004

 

I topped mine with Cool Whip Free but for Mom and Dad I had also bought some Blackberries and I made a Simple Blackberry Sauce for them. Found the recipe on an internet search, from http://www.heathersdish.com/1/simple-blackberry-sauce/. It is as it says a Simple Blackberry Sauce, and delicious! I left the full recipe below along with a web link to her site. To make the sauce I needed 1 bag frozen blackberries (I used Fresh Blackberries), 1/3 cup sugar (I used Splenda), 2 Tbsp cornstarch, and 3 Tbsp fruit juice or water (I used lime juice). Then pour the berries into a small saucepan and cover with sugar (Splenda), then stir to coat the berries with the Splenda (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving! Very tasty topping!

 
 

Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling, CheesecakeJello Cheesecake Mix
Creamy, cool, and satisfying, it’s no wonder Jell-O Pudding has been an American family favorite for more than 63 years. Low in calories, Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling is not only delicious but also high in calcium. Everyone loves the flavor of this creamy pudding. In fact, 64 percent of moms say Jell-O Pudding is a favorite snack for kids. When you could go for something rich, smooth, and delicious, turn to Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling.

*Good source of calcium when made with milk
*1/3 fewer calories than regular pudding
*Kosher
Ingredients
Modified Food Starch, Maltodextrin, Tetrasodium Pyrophosphate and Disodium Phosphate (For Thickening), Contains less than 2% of Nonfat Milk, Natural and Artificial Flavor, Salt, Calcium Sulfate, Xanthan Gum, Mono- and Diglycerides (Prevent Foaming), Aspartame and Acesulfame Potassium (Sweeteners), Yellow 5, Yellow 6, Artificial Color. Phenylketonurics

Directions
Pudding directions: 1. beat pudding mix into 2 cups cold fat free milk in bowl with wire whisk 2 minutes. 2, Pour at once into 4 individual serving dishes. (Pudding will be soft-set and ready to eat within 5 minutes). Makes 4 (1/2 cup) Servings. Pie directions; 1. Prepare as directed for pudding, reducing milk to 1 3/4 cups(For fuller pie, use 2 pkg (4-serving size each) and 2 3/4 cups milk). 2 Pour at once into 9 inch Honey Maid Graham Cracker Pie Crust. Refrigerate at least 1 hour (3 hours for fuller pie) or until set. Note: pudding will not set if made with soy milk.

 

 
SIMPLE BLACKBERRY SAUCETurkey Tacos and Cheesecake 010

 

1 bag frozen blackberries (I believe mine was a 12-oz bag)
1/3 cup sugar
2 Tbsp cornstarch
3 Tbsp fruit juice OR water (I used lime juice – it’s what I had on hand)

 
Pour the frozen berries (or fresh if you have them) into a small saucepan and cover with sugar, then stir to coat the berries with sugar (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving!

 

http://www.heathersdish.com/1/simple-blackberry-sauce/

Sweet Potato Cheesecake with a Graham Cracker Crust

August 16, 2013 at 9:38 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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Thank you to Dave and Tami for passing this along, it’s a diabetic friendly dessert. Dave like myself has diabetes 2 and his wife Tami makes this one quite often.

 

 

Sweet Potato Cheesecake with Graham Cracker Crust

 

 

Ingredients:

1 1/4 cups graham cracker crumbs
1/4 cup butter, melted. (Blue Bonnet Light Stick Butter)
2 pounds orange-fleshed sweet potatoes
3 (8-ounce) containers fat-free cream cheese, softened
1/2 cup Splenda No Calorie Sweetener, Granulated
1/3 cup non-fat sour cream
1/4 cup fat-free half-and-half
3 large eggs or 3/4 cup Egg Beater’s
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

 

Directions:

Preheat oven to 350°F (175°C). Mix together graham cracker crumbs and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don’t turn the oven off.
Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don’t turn oven off. Cool sweet potatoes enough to handle, peel, and puree.
Transfer 1 1/2 cups of sweet potato puree to a large bowl. Mix in cream cheese, Splenda® Granulated Sweetener, sour cream and 1/4 cup half-and-half; beat until smooth. Beat in eggs one at a time, blending well after each. Season with cinnamon and nutmeg. Pour filling into crust.
Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar. Cool to room temperature, and refrigerate to chill.
Makes 12 servings.

 

 

Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 60; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 70mg; Sodium: 440mg; Total Carbs: 30g; Dietary Fiber: 3g; Sugars: 7g; Protein: 12g

 

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