Prep: 15 Min.
Bake: 12-15 Min.
Cool: 20 Min
Yields 6 servings
Ingredients
1 refrigerated prepared piecrust (half of 15-ounce package)
¼ cup quick-cooking tapioca
1 cup plus 1 tablespoon sugar
1 tablespoon lemon juice
½ teaspoon cinnamon
2 cups blackberries
2 cups raspberries
2 cups blueberries
1 large egg
Directions
Heat oven to 350 degrees. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.
Using a 4 ½ inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4 ½ inch round as above for a total of 6.
Spoon ¾ cup berry mixture into each of six 4 ½ inch pie plates or 4 ½ inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.
Bake at 350 for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve and room temperature.
Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts
Friday, July 30, 2010
Monday, March 22, 2010
Italian Cream Pie with Strawberry Sauce
Serves: 12
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 4 Hours 40 Minutes
Ingredients
Crust:
½ (15 ounce) package Pillsbury refrigerated pie crust
Filling:
1 cup fat-free milk, divided
1 (1 ounce) package unflavored gelatin
¼ cup SPLENDA® Sugar Blend
1 cup part-skim ricotta cheese
½ teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
2 (6 ounce) containers Yoplait® Light Fat Free very vanilla yogurt
Strawberry Sauce:
¼ cup SPLENDA® Sugar Blend
1 tablespoon cornstarch
1 (10 ounce) package Cascadian Farm® frozen organic strawberries, thawed
1 tablespoon fresh lemon juice
Directions
Preheat oven to 450 degrees F. Fit crust into an 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or allow crust to get too warm.) Prick bottom and side of crust with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely on wire rack.
To Make Filling: pour ½ cup of milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup milk and SPLENDA® Sugar Blend. Cook over low heat, stirring until gelatin dissolves.
Pour milk mixture into blender; add ricotta and vanilla and process until smooth. Transfer to a large bowl; stir in whipped topping and yogurt.
Remove crust from pan; place on a serving plate. Cut a piece of waxed paper long enough to fit around crust with a 1-inch overlap; fold paper lengthwise into thirds. Wrap paper around outside edge of crust, allowing it to extend about 3 inches above top to form a collar; secure with string. Pour filling into crust. Refrigerate until set, about 4 hours. Serve with Strawberry Sauce.
To Make Strawberry Sauce: combine SPLENDA® Sugar Blend and cornstarch in a medium saucepan. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat; stir in lemon juice. Cover and chill.
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 4 Hours 40 Minutes
Ingredients
Crust:
½ (15 ounce) package Pillsbury refrigerated pie crust
Filling:
1 cup fat-free milk, divided
1 (1 ounce) package unflavored gelatin
¼ cup SPLENDA® Sugar Blend
1 cup part-skim ricotta cheese
½ teaspoon vanilla extract
1 cup frozen fat-free whipped topping, thawed
2 (6 ounce) containers Yoplait® Light Fat Free very vanilla yogurt
Strawberry Sauce:
¼ cup SPLENDA® Sugar Blend
1 tablespoon cornstarch
1 (10 ounce) package Cascadian Farm® frozen organic strawberries, thawed
1 tablespoon fresh lemon juice
Directions
Preheat oven to 450 degrees F. Fit crust into an 8- or 9-inch springform pan, pressing crust up side of pan to top edge. (Do not overwork or allow crust to get too warm.) Prick bottom and side of crust with fork.
Bake 9 to 11 minutes or until lightly browned. Cool completely on wire rack.
To Make Filling: pour ½ cup of milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup milk and SPLENDA® Sugar Blend. Cook over low heat, stirring until gelatin dissolves.
Pour milk mixture into blender; add ricotta and vanilla and process until smooth. Transfer to a large bowl; stir in whipped topping and yogurt.
Remove crust from pan; place on a serving plate. Cut a piece of waxed paper long enough to fit around crust with a 1-inch overlap; fold paper lengthwise into thirds. Wrap paper around outside edge of crust, allowing it to extend about 3 inches above top to form a collar; secure with string. Pour filling into crust. Refrigerate until set, about 4 hours. Serve with Strawberry Sauce.
To Make Strawberry Sauce: combine SPLENDA® Sugar Blend and cornstarch in a medium saucepan. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat; stir in lemon juice. Cover and chill.
Fresh Strawberry Pie
Serves: 8
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
⅓ cup water
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 (.25 ounce) envelope unflavored gelatin
⅓ cup water
6 cups strawberries, cleaned and cut in half
1 (9 inch) prepared reduced fat graham cracker crust
Directions
Pour ⅓ cup water in a small mixing bowl. Add SPLENDA® Granulated Sweetener. Stir well. Sprinkle gelatin over the top. Let stand 1 minute.
Pour ⅓ cup water in a small pan. Boil. Pour boiling water over gelatin mixture. Stir until dissolved.
Refrigerate approximately 20 minutes, or until the mixture begins to thicken. Stir frequently.
Toss with prepared berries and spoon into piecrust. Chill until set.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients
⅓ cup water
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 (.25 ounce) envelope unflavored gelatin
⅓ cup water
6 cups strawberries, cleaned and cut in half
1 (9 inch) prepared reduced fat graham cracker crust
Directions
Pour ⅓ cup water in a small mixing bowl. Add SPLENDA® Granulated Sweetener. Stir well. Sprinkle gelatin over the top. Let stand 1 minute.
Pour ⅓ cup water in a small pan. Boil. Pour boiling water over gelatin mixture. Stir until dissolved.
Refrigerate approximately 20 minutes, or until the mixture begins to thicken. Stir frequently.
Toss with prepared berries and spoon into piecrust. Chill until set.
Friday, March 19, 2010
Banana Cream Pie
Prep Time: 35 min
Cook Time: 20 min
Serves:8 servings
Ingredients
• Cooking spray
• 12 graham cracker squares (6 full sheets)
• 2 tablespoons butter, softened
• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• 1/3 cup, plus 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 egg yolks
• 1 1/2 cups 1 percent lowfat milk
• 1 teaspoon vanilla extract
• 2 cups sliced banana (3 medium bananas)
• 1/4 cup whipping cream
• 1/2 teaspoon sugar
Directions
Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
---
this recipe is from foodnetwork.com
Cook Time: 20 min
Serves:8 servings
Ingredients
• Cooking spray
• 12 graham cracker squares (6 full sheets)
• 2 tablespoons butter, softened
• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons boiling water
• 1/3 cup, plus 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 egg yolks
• 1 1/2 cups 1 percent lowfat milk
• 1 teaspoon vanilla extract
• 2 cups sliced banana (3 medium bananas)
• 1/4 cup whipping cream
• 1/2 teaspoon sugar
Directions
Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
---
this recipe is from foodnetwork.com
Wednesday, November 25, 2009
Impossibly Easy French Apple Pie
Prep Time: 15 Min
Start to Finish: 1 Hr 5 Min
Yields: 8 Servings
Streusel Ingredients:
½ cup Original Bisquick Mix
¼ cup packed brown sugar
¼ cup chopped nuts
2 Tbsp firm butter or margarine
Pie Ingredients:
3 cups sliced peeled tart apples (3 medium)
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup Original Bisquick Mix
½ cup granulated sugar
½ cup milk
1 Tbsp butter or margarine, softened
2 eggs
Heat oven to 325o F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix ½ cup bisquick mix, the brown sugar and nuts. Cut into 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly, set aside.
In medium bowl, mix apples, cinnamon and nutmeg. Spread in pie plate.
In medium bowl, stir remaining ingredients until well blended. Pour into pie plate. Sprinkle with streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 5 minutes. Serve warm or cool. Store covered in refrigerator.
1 Serving: 250 Calories, 11g Total Fat, 65mg Cholesterol, 270 mg sodium, 26g sugar
Start to Finish: 1 Hr 5 Min
Yields: 8 Servings
Streusel Ingredients:
½ cup Original Bisquick Mix
¼ cup packed brown sugar
¼ cup chopped nuts
2 Tbsp firm butter or margarine
Pie Ingredients:
3 cups sliced peeled tart apples (3 medium)
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup Original Bisquick Mix
½ cup granulated sugar
½ cup milk
1 Tbsp butter or margarine, softened
2 eggs
Heat oven to 325o F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix ½ cup bisquick mix, the brown sugar and nuts. Cut into 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly, set aside.
In medium bowl, mix apples, cinnamon and nutmeg. Spread in pie plate.
In medium bowl, stir remaining ingredients until well blended. Pour into pie plate. Sprinkle with streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 5 minutes. Serve warm or cool. Store covered in refrigerator.
1 Serving: 250 Calories, 11g Total Fat, 65mg Cholesterol, 270 mg sodium, 26g sugar
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