Nutrition Facts

  • One serving:
  • (calculated without garnish)
  • Calories:
  • 189
  • Fat:
  • 9 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 139 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g
  • Diabetic Exchange:
  • 2 fat, 1 starch.


Crown Jewel Gelatin Pie

"This colorful pie-an old family favorite-couldn't be easier for busy holiday cooks to make," notes Elaine... View this recipe »



Lemon Pineapple Pie

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"No one will ever guess this creamy, refreshing pie is low in fat and sugar," reveals Eileen Crowley of Prairie du Chien, Wisconsin.

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 30 min. + chilling

Ingredients:

  • 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
  • 1/4 cup margarine, melted
  • 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
  • 2 cups water, divided
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • Sliced lemon, strawberries and fresh mint, optional

Directions:

In a small bowl, combine graham cracker crumbs and margarine; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack.
    Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool.
    In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely.
    Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired. Yield: 8 servings.


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