Orange Peach Pie

Name: Orange Peach Pie
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
Ingredients: 3 tablespoons plus 1-1/2 teaspoons cornstarch; 1/4 teaspoon salt; 1 cup water; Sugar substitute equivalent to 1/2 cup sugar; 2 packages (.3 ounce each) sugar-free orange gelatin; 5 cups diced peeled fresh or frozen unsweetened peaches, thawed and drained; 1 reduced-fat graham cracker crust (8 inches); 1 cup nonfat whipped topping

When our children still lived at home, I made this light and fruity pie for Sunday dinners. Slice were gobbled up in no time.—Jeanette Zee, Darlington, Wisconsin

Ingredients

3 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon salt
1 cup water
Sugar substitute equivalent to 1/2 cup sugar
2 packages (.3 ounce each) sugar-free orange gelatin
5 cups diced peeled fresh or frozen unsweetened peaches, thawed and drained
1 reduced-fat graham cracker crust (8 inches)
1 cup nonfat whipped topping

Directions

In a saucepan, combine the cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sweetener and gelatin. Cool.
Fold in peaches. Pour into the crust. Refrigerate for 2 hours or until serving. Garnish with whipped topping.

Nutrition Facts

1 piece: 189 calories, 4g fat (0 saturated fat), 0 cholesterol, 285mg sodium, 36g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Originally published as Orange Peach Pie in Country Woman July/August 2000

Reviews

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Foreverdixie

May 1, 2012

Tried this recipe for my brother's birthday. It was light and refreshing but the jello mixture clumped together. Next time I will try to stir in the peaches while it is hot so that way it can sit. Very good; I will make it again.