Peach Pie
Instead of canned peaches, peel and slice your own. Top this pie with low-fat Cool Whip.
INGREDIENTS | YIELDS 10 servings
- 1 3-ounce package sugar-free peach Jell-O
- 1 cup Splenda
- 2 tablespoons cornstarch
- 1 9″ pre-baked pie crust
- 1 8-ounce can sliced peaches
- 1 cup water
Mix the dry Jell-O, Splenda, cornstarch, and water in a pot and bring to a boil for 3 minutes, then cool.
Arrange peaches in the pie shell.
Pour Jell-O mixture over peaches and refrigerate.
Per Serving
- Calories: 190
- Fat: 4 grams
- Protein: 2 grams
- Carbohydrates: 37 grams
- Cholesterol: 0 milligrams
Canned vs. Fresh Fruit
Pies are one of the few sweets for which canned fruits can be easily substituted for fresh fruits. Such desserts are particularly welcome during the cold winter months. Just be sure to drain the fruit thoroughly before using it in the recipe. Otherwise you could end up with mush.
