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Becky Thompson of Maryville, Tennessee came up with this quick pie with she needed a low-fat dessert for a get together. "My husband picked this pie over apple pie, which he generally prefers," she recalls. "He raves about how good it is."
This recipe is:
Quick
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Analysis: 1 piece equals 214 calories, 5 g fat (3 g saturated fat), 1 mg cholesterol, 259 mg sodium, 39 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.
Originally published as Very Berry Pie in Quick Cooking May/June 2005, p53
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Reviewed on Jul. 11, 2011 by katlaydee3
This was delicious. Everyone loved it!
Reviewed on Jun. 26, 2011 by Netizen
Replaced graham cracker crust with a regular homemade roll out crust to avoid hydrogenated oils/trans fats. Made vanilla pudding from scratch to avoid the hydrogenated oils/trans fats again and used canned whipped topping instead of the frozen whipped topping as they have hydrogenated oils/trans fats too, including the cool whip free. Turned out awesome and eliminated a ton of trans fats, making this pie relatively healthy! :)
Reviewed on Jan. 24, 2009 by oregonlady
Yum! I tried this with a mix of black berries, raspberries strawberries and blue berries. Just a few of each, made it sooo good! We love this, and it is very easy and quick to make!
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