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Full Online Book HomeLearning KitchenDiabetic - Pie - Pumpkin Chiffon Pie
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Diabetic - Pie -  Pumpkin Chiffon Pie Post by :starblue Category :Learning Kitchen Author :Unknown Date :January 2012 Read :544

Click below to download : Diabetic - Pie - Pumpkin Chiffon Pie (Format : PDF)

Diabetic - Pie - Pumpkin Chiffon Pie

Basic Pie Crust (All-purpose flour). Recipe follows
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener, divided
1 envelope unflavored gelatin
1 teaspoon cornstarch
1/2 cup fat-free milk
2 egg yolks
2 cups canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/8 teaspoon salt
1 cup light whipped topping
Light whipped topping, as garnish

Make Basic Pie Crust, substituting 1 teaspoon Equal for Recipes for the sugar. Roll pastry on floured surface to circle 1-1/2 inches larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute. Pierce bottom of pastry with tines of a fork. Bake at 425 degrees until browned, about 15 minutes. Cool on wire rack.

Whisk remaining 2-1/2 teaspoons Equal for Recipes, gelatin, cornstarch, and milk over medium heat in medium saucepan until mixture boils and thickens, 2 to 3 minutes. Stir about 1/2 of the milk mixture into the egg yolks; whisk egg mixture into saucepan. Whisk over low heat until thickened, 1 to 2 minutes. Remove from heat and stir in pumpkin, pumpkin pie spice, vanilla, and salt. Cool to room temperature; refrigerate until mixture mounds when dropped from a spoon, about 20 minutes.

Whisk mixture gently until smooth; fold in 1 cup whipped topping and spoon into pie crust, smoothing top. Refrigerate until set, 3 to 4 hours. Garnish slices with dollops of whipped topping.

Nutritional Information Per Serving: Calories: 196, Fat: 8.3 g, Cholesterol: 53.5 mg, Sodium: 191 mg, Protein: 5.5 g, Carbohydrate: 24.1 g
Diabetic Exchanges: 2 Bread, 1-1/2 Fat

Basic Pie Crust (All-purpose flour)
Makes: 8 Servings (one 8 or 9 inch pie crust)

1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
4-5 tablespoons cold margarine or vegetable shortening
3-5 tablespoons ice water

Combine flour, sugar, and salt in a medium bowl. With pastry blender or 2 knives, cut in margarine until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.

Roll dough on lightly floured surface into circle 2 inches larger in diameter than pie pan. Wrap pastry around rolling pin and unroll into 8 or 9 inch pie or tart pan, easing it into bottom and side of pan. Trim edges, fold under, and flute. Bake as pie recipe directs.
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1 (9-in.) baked pie shell 1-1/2 c. skim milk 1/4 c. granulated sugar replacement (Splenda) 1/4 tsp. salt 3 T. flour 1 egg yolk, beaten 1 T. low-calorie margarine 1/2 tsp. vanilla extract 1 c. fresh or frozen unsweetened raspberries, thawed, and drained 2 c. prepared nondairy whipped topping Combine the first 4 ingredients in a heavy saucepan. Cook and stir until mixture thickens. Stir a small amount of mixture into egg yolks; then return to saucepan. Cook and stir 1-2 minutes longer. Stir in margarine and vanilla. Remove from heat and allow to cool. Fold in raspberries. transfer to baked

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1 pound cottage cheese 1 cup pineapple pieces in natural juice 1 envelope gelatin 1 egg 5 packs artificial sweetener 1 teaspoon vanilla extract 1 teaspoon lemon juice Cinnamon Preheat oven to 350 degrees. Put cheese and other ingredients into blender; blend until smooth. Pour into 9 inch pie plate (sprayed with non-stick spray). Sprinkle top of pie with cinnamon and bake for 30 minutes. Cool and refrigerate. Served 8 Calories 80 Serving size 4 ounces. Food Exchanges: 1 lean meat, 1 vegetable