Harvest Chiffon Pie Weight Watchers Points 5 Recipes

HARVEST CHIFFON PIE (WEIGHT WATCHERS POINTS = 5)

Harvest Chiffon Pie (Weight Watchers Points = 5) image

This recipe is from the September/October 2008 Issue of Weight Watchers Magazine. With Fall fast approaching, I thought this sounded wonderful.

Provided by senseicheryl

Categories Pie

Time 1h18m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 lbs butternut squash, cut in half lenghwise and seeded
3/4 cup sugar
1 large egg
1 1/2 teaspoons apple pie spice
1/4 teaspoon salt
2 (1/4 ounce) envelopes unflavored gelatin
12 ounces fat-free evaporated milk
1 cup fat-free whipped topping, thawed
1 (6 ounce) reduced fat graham cracker crust
2 tablespoons pecans, chopped

Steps:

Preheat the oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray. Place the squash, cut side down, on the baking sheet. Bake until tender, about 40 minutes. Turn cut side up and let cool.
Scoop the flesh out of the squash and transfer to a medium bowl. Mash well with a potato masher until smooth (you should have about 1 3/4 cups). Add the sugar, egg, pie spice and salt beating with a whisk until blended.
Sprinkle the gelatin over the evaporated milk in a large saucepan; whisk and then let stand until softened, about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. Stir in the squash mixture and cook, stirring constantly until the mixture just begins to boil, 5-6 minutes. Transfer to a large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour.
Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the whipped topping. Pour the mixture into the crust. Sprinkle with the pecans. Refrigerate until set and firm, at least 2 hours or up to overnight.
GOOD IDEA: For an additional 1 points value, drizzle each serving of pie with 1 tablespoon chocolate-fudge syrup.

Nutrition Facts : Calories 183, Fat 4, SaturatedFat 1.2, Cholesterol 27.1, Sodium 119.7, Carbohydrate 33.4, Fiber 2.5, Sugar 22, Protein 6

WEIGHT WATCHERS BASIC PIE CRUST (WW)

Weight Watchers Basic Pie Crust (Ww) image

I found this in one of my Weight Watchers cookbooks. If using for a savory pie, omit the sugar. I've never tried it myself, but next time I make a pie I definitely will! NOTE: Prep time does not include chilling.

Provided by Suzie_Q

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1 teaspoon sugar
1/8 teaspoon salt
3 tablespoons cold unsalted butter, diced
1/3 cup low fat cottage cheese
1/4 cup low-fat yogurt

Steps:

In a large bowl, combine flour, sugar and salt. With two knives (or pastry cutter), cut in butter until the mixture resembles coarse crumbs. Stir in cottage cheese and yogurt just until the mixture forms a ball. Gather dough into ball; wrap in plastic wrap. Refrigerate several hours or overnight.
On a floured surface, roll out dough to a 13" circle. Fit dough into a 9" pie plate, pressing to fit and rolling the dough over to form a rim. Refrigerate until chilled; prick the bottom with a fork.
For a prebaked crust, preheat oven to 400 degrees. Line the crust with foil; fill with dried beans, rice or pie weights. Bake until crust is set, about 10 minutes, remove foil and weights. Bake until golden, about 5-8 minutes longer. Cool on a rack.

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