LIGHTER PIE CRUST FROM COOKING LIGHT MAGAZINE
Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!
Provided by Ryan T
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Combine 1/4C flour, water and vinegar with a whisk until well blended.
- Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
- Add the water slurry, and toss with a fork until flour mixture is moist.
- Gently press mixture into a 4" circle on heavy-duty plastic wrap; cover with add'l wrap and roll dough into a 12" circle. Freeze for 10 minutes.
- Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable. Fit dough, plastic-wrap side up, into a 9" pie plate or tart pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil.
- Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Cool on a wire rack.
Nutrition Facts : Calories 117.5, Fat 6.6, SaturatedFat 1.9, Sodium 73.2, Carbohydrate 12.9, Fiber 0.4, Sugar 1, Protein 1.6
LIGHTER CLASSIC PECAN PIE
Another recipe to add to my pecan pie collection... This comes from Cooking Light (November 1999), and it looks like the main modifications are in the crust, which is described as more biscuit-like, rather than the typical flaky pastry crust.
Provided by Vino Girl
Categories Pie
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- CRUST: Combine flour, sugar, baking powder, and salt in a bowl.
- Add milk and butter; toss with a fork until moist.
- Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
- Roll dough, still covered, to an 11-inch circle.
- Freeze 10 minutes or until plastic wrap can be easily removed.
- Remove bottom sheet of plastic wrap; place dough into a 9-inch pie plate coated with cooking spray.
- Remove top sheet of plastic wrap.
- Fold edges under and flute edge.
- Preheat oven to 350F°.
- FILLING: Beat the egg and the next 4 ingredients (egg through 1/4 teaspoon salt) until well-blended.
- Stir in the pecan halves and the vanilla extract.
- Pour the mixture into the prepared crust.
- Bake the pie for 20 minutes, then cover with foil.
- Bake the pie an additional 20 minutes or until a knife inserted 1 inch from the edge comes out clean.
- Do not overbake.
- Cool pie on a wire rack.
Nutrition Facts : Calories 294, Fat 8.9, SaturatedFat 1.5, Cholesterol 24.3, Sodium 181.3, Carbohydrate 51.8, Fiber 1.3, Sugar 25.7, Protein 4.5
LIGHT LEMON PIE
A drizzle of spreadable fruit lends a decorative and tasty touch to this appealing dessert from Ruby Fleeman of Santa Ana, Texas. One slice of the creamy and refreshing pie just won't be enough! "It's great for diabetics," Ruby says, "but even the rest of my family enjoys it."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set., In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. , Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.
Nutrition Facts : Calories 216 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 213mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
NO-CRUST LIGHTER PUMPKIN PIE
I found this on the Betty Crocker website, looking for light version of my favorite holiday goodies!
Provided by Karen..
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Spray pie plate, 10x1 1/2 inches, with cooking spray.
- Make Brown Sugar Topping by combining topping ingredients.
- Place pie ingredients in blender or food processor in order listed.
- Cover and blend on medium speed until smooth.
- Pour into pie plate and sprinkle with topping.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean.
- Cool 15 minutes, then refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 180.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.5, Sodium 155.9, Carbohydrate 35.8, Fiber 0.8, Sugar 24.9, Protein 6.3
LIGHT PIE CRUST
This renovated crust works with any filling. If you need an uncooked crust, eliminate the cooking step and fill and bake as directed in your recipe.
Provided by Roni_C
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400ºF.
- Combine flour and sugar in a large bowl or food processor. Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
- Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
- Bake 10 minutes. Remove beans and foil and bake until crust is golden brown, about 20 minutes more. Remove from oven and cool completely on a wire rack. Yields 8 slices per crust.
Nutrition Facts : Calories 81.6, Fat 2.2, SaturatedFat 0.4, Sodium 52.2, Carbohydrate 13.5, Fiber 0.4, Sugar 1.6, Protein 1.6
LIGHTER PIECRUST
Make this for our Lighter Lemon Meringue Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for one 9-inch single-crust pie
Number Of Ingredients 9
Steps:
- Whisk together flours, wheat germ, sugar, salt, and baking powder in a medium bowl. Blend in butter and shortening with a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in 1/4 cup buttermilk with a fork until dough begins to form. Add additional buttermilk until dough holds together when pinched between fingers. Shape dough into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
LIGHTER CHICKEN POT PIE
Modified from Martha Stewart Everyday Food Magazine, Oct '07. According to the magazine, the fat content is reduced relative to regular potpie by the use of white meat, extra veggies, and phyllo dough instead of a pie crust. Comfort food, yet with a very light and fresh flavor...the lemon juice is magic. You can save some time if you have leftover chicken.
Provided by Podkayne
Categories Savory Pies
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F.
- When the chicken is done, pull it out and set aside.
- Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.
- Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
- Gradually add the milk and stir, heating it until it is simmering and slightly thick.
- Shred the chicken.
- Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste.
- Pour into a 1.5-quart casserole.
- Lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. Lay two more sheets on top of these, brush with olive oil, and repeat.
- Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil.
- Cook in the 400°F oven for 20 minutes, or until browned and bubbly.
- Cool 15 minutes before serving.
LIGHTER LEMON MERINGUE PIE
The highlight of this lighter pie is the ethereal filling, which bursts with lemon juice and ginger and is topped by a swirly cloud of meringue. So help yourself to a slice of heaven -- or even a generous wedge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place a 9-by-1 1/2-inch flan ring or the ring of a springform pan on a baking sheet lined with parchment paper; set aside.
- On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into a 10 1/2-inch round, and fit into ring, pressing up sides. Refrigerate until firm, about 30 minutes. Trim sides of dough to 1 inch. Line with parchment paper. Fill with pie weights or dried beans. Bake shell until dry and beginning to brown around edges, 25 to 30 minutes. Remove parchment and weights; continue baking until pale golden brown and cooked through, about 5 minutes more. Transfer to a wire rack, and let cool completely.
- Put 1 1/3 cups sugar, the cornstarch, flour, and 1/4 teaspoon salt into a medium saucepan; whisk in 1 3/4 cups water. Bring to a boil over high heat, whisking constantly. Cook, whisking, until thickened, about 3 minutes. Add 2 teaspoons zest, the lemon juice, and ginger; whisk to combine. Remove from heat, and add egg yolks. Return to heat, and cook, whisking, until bubbling in center, 2 to 3 minutes. Pour through a medium sieve into a medium bowl. Stir in remaining teaspoon zest. Let stand 20 minutes, stirring occasionally. Pour into cooled shell. Refrigerate until set, at least 2 hours or overnight.
- Stir together remaining 1/2 cup sugar, the egg whites, and a pinch of salt in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved. Transfer to the bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Add cream of tartar, and beat on high speed until medium glossy peaks form, about 3 minutes.
- Heap meringue on top of chilled filling, leaving a 1-inch border. Place under broiler or use a kitchen torch to brown. Serve immediately.
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