FRESH BERRY PIE
Packed into a golden graham cracker crust is all the sweetness of just-picked berries. A scrumptious treat for your whole family
Provided by Splenda
Categories Splenda® Original Sweetener
Time 1h15m
Number Of Ingredients 9
Steps:
- Combine berries in a large bowl.
- In a small bowl, combine ⅓ cup water and Splenda Sweetener; stir until dissolved. Sprinkle gelatin over the top and let stand for 1 minute.
- Bring the remaining ⅓ cup of water to a boil and pour over the top of the gelatin mixture. Stir until dissolved.
- Whisk raspberry jam into gelatin mixture until blended. Place bowl into a larger bowl filled with ice water bath and stir constantly until mixture begins to thicken.
- Pour over berries, gently tossing to coat.
- Transfer filling to prepared crust and refrigerate until set, about 1 hour.
Nutrition Facts : Calories 180 calories
SUGAR FREE BLUEBERRY PIE
Make and share this Sugar Free Blueberry Pie recipe from Food.com.
Provided by internetnut
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier.
- Pre heat at 400 degrees.
- Mix together egg and water to make a egg wash. This will give the crust a rich golden brown color when baked.
- Mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. Drizzle lemon juice over mixture then drop butter on top of mixture. Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes.
- Cool at least 2 hours before serving.
BLUEBERRY-HASKAP BERRY PIE RECIPE - (4.6/5)
Provided by á-178807
Number Of Ingredients 8
Steps:
- Line greased 9 inch pie plate with pastry. Combine sugar and corn starch in small bowl and set aside. Pick over, rinse and drain berries and place in large bowl. Gently fold in sugar mixture til berries are covered. Pile into pie shell. Sprinkle lemon juice over top and dot filling with the butter or margarine. Put top crust on, seal and flute. Make steam vents in centre of top crust. Cover edges of pastry with foil til last 10 minutes of baking if desired to prevent excessive browning. Bake in preheated 425 degree oven for 35 to 45 minutes, or til juice begins to bubble out of slits in top crust. Cool. Delicious served alone or with vanilla ice cream.
SPLENDA-BERRY PIE
I found this recipe on Splenda's website and made a few alterations so that it is now super-easy to make. Now, I'm the kinda person that assumes that anything low-fat will be gross. However, this wasn't just good for a low calorie pie- it was the most excellent pie I have ever made! Seriously no one would ever guess it had Splenda in it- and with my alterations it's now easy as... pie?
Provided by Super-Wife
Categories Pie
Time 1h10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Allow all your frozen berries to dethaw in a sieve placed over a bowl. As they thaw, juice should drain into the bowl- save it! You need it for the a later step. (Thawing not included in prep time).
- Preheat you oven to 375 degrees.
- Pie crusts always have 2 in a package. Unroll one and place it flat in the freezer, unroll the other and set it in your 9 inch pie plate.
- In a tiny bowl beat together the egg yolk and water with a fork. This is called egg wash, and will make your crusts pretty and will work as "pie crust glue." Brush the egg wash around the rim of the pie crust in the pie plate.
- In another small bowl, add your cornstarch, then slowly pour one cup of the drained berry juice to the cornstarch while whisking briskly. It should not be lumpy by the time you're done.
- In a medium saucepan, add Splenda, then slowly add cornstarch, whisking the whole time. Stir constantly until mixture comes to a boil. Boil one minute.
- Stir in butter and fruit from sieve.Cool slightly and pour mixture into your pie shell.
- Take your remaining pie crust out of the freezer. (It should now be firm enough to work with- but work quickly!) Cut into 1 1/2 inch wide strips. Arrange strips in a lattice design over the filling. Trim strips even with lower pie crust, fold edges over and crimp to seal.
- Brush all visible pie crust with your egg wash that you made earlier.
- Bake for 40-45 minutes or until browned. You may want to cover the edges of your pie with foil so they don't burn.
- Allow to cool on a wire rack.
Nutrition Facts : Calories 393.2, Fat 21.3, SaturatedFat 7.7, Cholesterol 31.2, Sodium 346.8, Carbohydrate 48, Fiber 6.3, Sugar 14.5, Protein 4
EASY SPLENDA BLUEBERRY COBBLER
Make and share this Easy Splenda Blueberry Cobbler recipe from Food.com.
Provided by Shy617
Categories Dessert
Time 45m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients add milk
- Place in sprayed 8x8 pan.
- Add fruit right on top
- Bake 350 for 40 mins.
SPLENDA MIXED BERRY COBBLER
Make and share this Splenda Mixed Berry Cobbler recipe from Food.com.
Provided by Jimmy T
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all crust ingredients except shortening in a bowl; cut in shortening until mixture resembles coarse cornmeal.
- Place in an airtight container, store in a cool dry place while preparing other fruit mixture.
- In a bowl, toss the fruit with Splenda, cornstarch, lemon juice and zest; let sit for 20 to 30 minutes.
- Preheat oven to 375 degrees.
- Place butter in a cast iron Dutch oven (5 to 6 quarts), or a large cast iron skillet (what I use); place on stove to melt butter; remove from heat.
- In a bowl, combine the Crust mixture with the water and mix until just combined; pat out dough until formed into a large round patty big enough to fit into bottom of skillet with a small amount up the sides.
- Spoon the fruit mixture over the dough.
- Place in oven and bake 30 to 40 minutes until dough is golden brown and risen, and the fruit is bubbly.
- Remove from oven and let cool for 15 minutes.
Nutrition Facts : Calories 435, Fat 25.2, SaturatedFat 11.6, Cholesterol 35.7, Sodium 496.1, Carbohydrate 47.3, Fiber 5.3, Sugar 8.6, Protein 6.9
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