Low Fat Vegan Pineapple Pie Recipes

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LOW-FAT VEGAN PINEAPPLE PIE



Low-Fat Vegan Pineapple Pie image

Really, really delicious pie filled with pineapple cream. Low in sugars and vegan. Cream can be made days ahead and kept in refrigerator.

Provided by zori2559

Categories     Pie

Time 1h

Yield 16 , 16 serving(s)

Number Of Ingredients 9

250 g all-purpose flour
2 teaspoons baking powder
100 raw sugar
80 ml pineapple juice
80 ml canola oil
1 fresh pineapple, peeled and chopped
250 g soy yogurt, vanilla flavored
100 g cornstarch
1 tablespoon soy yogurt, vanilla flavored

Steps:

  • First make the cream. In the food processor or with the immersion mixer bled chopped pineapple, yogurt and cornstarch. I dont add sugar because the pineapple is sweet enough to my taste, but if you like pies to be sweeter, you can add 150 gr superfine white sugar.
  • Once it's creamy, transfer into a deep saucepan and heat over medium heat. Cook stirring constantly until it's well thickened, about 5 minutes. Set aside.
  • Turn on the oven to 180°C.
  • In a large mixing bowl combine flour with the baking powder and sugar. Stir. Make a well in the center and add juice and oil. Quickly knead with your hands to form soft dough.
  • Cut 1/3 piece from the dough and set aside.
  • Place the bigger part of dough onto a baking paper and roll into 1/2 inch thin crust. Place it into a round baking pan and cover evenly the sides of the pan.
  • Pit the bottom of the pie crust with a fork.
  • Fill with the thick pineapple cream.
  • Roll the remaining 1/3 part of dough into a 1/2 inch thin crust, then place it onto the cream to close the pie.
  • Close evenly the edges of the pie crust.
  • With a knife cut four long lines on the top of the pie.
  • Brush lightly with 1 tbsp of soy yogurt.
  • Bake in the preheated oven about 40-45 minutes, or until well browned on top.
  • Allow to cool comleteley, then slice in triangles and serve.
  • Usually, I make these pies the evening before and serve the next morning for breakfast.

VEGAN PINEAPPLE UPSIDE-DOWN CAKE



Vegan Pineapple Upside-Down Cake image

Best ever! Adapted from Baypuppy's recipe. This makes a pretty sweet, moist vegan pineapple upside-down cake.

Provided by Kyeemah

Categories     Pineapple Upside-Down Cake

Time 1h15m

Yield 8

Number Of Ingredients 11

1 (20 ounce) can pineapple chunks in juice
¼ cup unpacked brown sugar
⅓ cup vegetable oil
1 ½ tablespoons vanilla extract
1 tablespoon white vinegar
1 ½ cups all-purpose flour
1 cup white sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ cup water, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
  • Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
  • Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
  • Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
  • Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.

Nutrition Facts : Calories 340.5 calories, Carbohydrate 61.6 g, Fat 9.5 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 306.3 mg, Sugar 42.2 g

LOW FAT SPLENDA PINEAPPLE CREAM PIE



Low Fat Splenda Pineapple Cream Pie image

This was recently given to me by a friend who is also diabetic. I really enjoyed this more than I thought I would so I thought I would share it with you. It does have to be chilled overnight before serving.

Provided by Sherrybeth

Categories     Dessert

Time P1DT30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (6 ounce) prepared reduced fat graham cracker crust
1 (8 ounce) carton nonfat sour cream
1 (8 ounce) can crushed pineapple in juice
1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix
1 1/2 teaspoons vanilla extract, divided
1 teaspoon vanilla extract
1 (1 1/3 ounce) package whipped dessert topping mix (Dream Whip)
1/2 cup skim milk
1 tablespoon Splenda granular, artificial sweetener

Steps:

  • In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
  • Add Splenda and beat with an electric mixer on low speed until blended.
  • Beat on high speed for 4 minutes or until topping thickens and forms peaks.
  • Set aside.
  • In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
  • Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
  • Spoon pie filling into prepared reduced-fat graham cracker crust.
  • Cover and chill overnight before serving.
  • Note: Using whipped topping mix rather than prepared, fat-free, non-dairy whipped topping will ensure a better texture and will allow the pie to better maintain its shape.

Nutrition Facts : Calories 122.9, Fat 3.2, SaturatedFat 2.7, Cholesterol 3.8, Sodium 243.9, Carbohydrate 20, Fiber 0.4, Sugar 11.8, Protein 3.1

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