Peach Pie Made With Splenda Recipes
SUGAR-FREE PEACH PIE
Dan and I are dieting, so making a pie with artificial sweetener was an experiment. It turned out great. I thought it was just as yummy as the real thing.
Provided by Tona C.
Categories Dessert
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sweetener, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with margarine. Cover with top crust which has slits cut in it; seal and flute.
- Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake 35-45 minutes until crust is brown and juice begins to bubble through slits in crust.
Nutrition Facts : Calories 191.2, Fat 10.6, SaturatedFat 2.5, Sodium 150.2, Carbohydrate 22.6, Fiber 2.4, Sugar 8.1, Protein 2.7
PEACH PIE MADE WITH SPLENDA
Peach pie made with Splenda
Categories Desserts Sugar Free Sugar Free Desserts
Yield 8
Number Of Ingredients 7
Steps:
- Place one all ready pie crust in a pie pan. Slice peaches and place in a mixing bowl. Add Splenda, cinnamon, corn starch, and nutgmeg. Mix well. Place mixture in pie crust. Add 1 tablespoon of butter (cut up). Place 2nd pie crust on top. Bake at 350 for 30-40 minutes; until golden brown.
- Slice into 8 pieces. Makes 8 servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
DIANE'S BROWN SUGAR PEACH PIE
I had a few peaches left from making peach jam, just enough to make a peach pie. I didn't use a recipe, just added what I thought would be good. I was pretty pleased with the results! I also wanted to try out splenda and I must admit I was pleasantly surprised. This pie was sweet but not too sweet, just right! And, if I didn't know better, I would have never guessed splenda was used in place of sugar. My recipe, my photo's. Hope you enjoy!
Provided by Diane Atherton @DeeDee2011
Categories Pies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Toss peaches in lemon juice to keep fruit looking fresh and from turning brown.
- In a med/large pot, combine sliced peaches, brown sugar splenda, splenda, and butter. Bring to a slow simmer.
- Combine flour, sugar, cinnamon and salt; add to simmering peaches. Stir until juice begins to thicken.
- Pour into 9-inch, pie crust lined, deep dish pie plate; top with crust and pinch seams together. Pierce top crust with fork, sprinkle with cinnamon sugar and bake 35 to 40 minutes until lightly browned. Juices my bubble over some.
- Allow pie to cool some before serving. This is a juicy pie so I would recommend that you just spoon the goodness on to a dessert plate or in a bowl, serve as is or with a scoop of vanilla ice cream.
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