Quantcast

Tips on how to make pie less fattening

By Jeanne Jones

Published: Tuesday, April 17 2012 4:33 p.m. MDT

Dear Jeanne: I had this at a friend's, and I would love to make it lighter. Will it still work without all that delicious fat? Thank you.

— Dorothy, Provo, Utah

Dear Dorothy: This can be a very low-fat dish, with the only fat coming from the crust, and still be delicious. I used an all-fruit spread to coat the fruit, sweeten it, protect it from the air and add shine.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com.

Send your recipe for revision to:

Cook It Light

Deseret News

P.O. Box 1212

La Jolla, CA 92038

Please include a stamped (61 cents), self-addressed envelope.

© King Features Syndicate Inc.

BERRY CREAM PIE

1 pie crust, baked

8 ounces cream cheese

1 cup powdered sugar

1 1/2 cups heavy cream

1 teaspoon vanilla extract

2 cups strawberries, cut into quarters

1 cup raspberries

1 cup blueberries

1/2 cup granulated sugar

Prebake the pie crust. Mix the cream cheese and powdered sugar together with a mixer on high speed. Add the cream and vanilla, and mix until fluffy. In a separate bowl, mix the berries together with the granulated sugar. Set aside. Put 2?3 of the cream mixture into the crust. Place 2?3 of the berries on top of the cream. Put the rest of the cream on top of the berries, and top with the remaining berries. Chill for several hours before serving.

Makes 8 servings.

LOW-FAT BERRY CREAM PIE

1 pie crust

8 ounces fat-free cream cheese, softened

1 teaspoon vanilla extract

1/3 cup powdered sugar

8 ounces frozen fat-free whipped topping, thawed

1/4 cup all-fruit spread (any fruit)

2 tablespoons water

2 cups strawberries, cut into quarters

1 cup raspberries

1 cup blueberries

1. Preheat the oven to 375 F. Place a piece of parchment paper or aluminum foil in the empty raw pie crust and fill with pie weights or dried beans. Place the crust on a rack that has been placed low in the oven. This helps the crust to cook thoroughly without the top edges burning. After about 15 minutes, remove the paper (or foil) and weights, return the crust to the oven and cook until the edges are light brown and the bottom is cooked, about 5 more minutes. Remove from the oven and let cool.

2. Beat the cream cheese with the vanilla and powdered sugar until thoroughly combined. Fold in the whipped topping. Place 2?3 of the cream mixture in the pie crust.

3. Place the all-fruit spread and water in a small bowl and microwave for 30 to 45 seconds. Place all the berries in a large bowl and coat with the all-fruit spread. Arrange 2?3 of the berries on the cream mixture. Top the berries with the remaining cream in a mound in the center, and top that with the remaining berries. Chill for at least 1 hour before serving.

Makes 8 servings.

Each serving contains approximately: Original Recipe: 492 calories; 33 gm fat; 92 mg cholesterol; 248 mg sodium; 47 gm carbohydrates; 5 gm protein; 3 gm fiber. Revised Recipe: 235 calories; 7 gm fat; 2 mg cholesterol; 318 mg sodium; 36 gm carbohydrates; 7 gm protein; 3 gm fiber.

Get The Deseret News Everywhere

Subscribe

Mobile

RSS