WEIGHT WATCHERS LEMON PIE RECIPE - (5/5)
Provided by starspangledlady
Number Of Ingredients 6
Steps:
- * Preheat oven to 350ºF. * Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl. * Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling. * In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. * Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving. Notes * This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.
WW CREAMY LEMON PIE
Make and share this Ww Creamy Lemon Pie recipe from Food.com.
Provided by Mary K. W.
Categories Pie
Time 45m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Crush graham crackers either in food processor or using rolling pin.
- Place graham cracker crumbs into small bowl.
- Melt butter and pour over crumbs, mixing with a fork until completely moistened.
- Press crumbs evenly onto bottom of a 9-inch pie pan. Place crust in refrigerator while preparing filling.
- In a mixing bowl, add milk and eggs, mixing until smooth.
- Add lemon juice and zest and stir until incorporated.
- Pour milk mixture into prepared pie crust.
- Bake for 15 minutes.
- Cool completely. Can be frozen for up to two weeks before serving.
- For best flavor, serve chilled.
LUSCIOUS LEMON PIE WW
A nice, light dessert from my favorites. For buffet, I used mini phyllo dough shells (22.5 calories, 1 g fat), filling with 2 teaspoons of pudding-gelatin mixture. Makes about 60. From Weight Watchers' "Simply the Best". Cooking time includes 8 hours refrigerator time.
Provided by KateL
Categories Pie
Time 8h8m
Yield 60 mini tea-cake cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray.
- In food processor or blender, process crackers until finely crumbled.
- Add margarine; process until evenly moistened.
- Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.
- In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.
- In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt.
- Add gelatin mixture and stir until thoroughly combined.
- Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours.
- Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.
Nutrition Facts : Calories 202.3, Fat 3.3, SaturatedFat 0.6, Cholesterol 1.2, Sodium 694.8, Carbohydrate 32.9, Fiber 0.7, Sugar 9, Protein 10.4
WEIGHT WATCHERS KEY LIME PIE
My mom made this dessert for Thanksgiving the first year I was a Weight Watcher and it went better then the pecan or pumpking pies. 3 points per serving. Sorry, this recipe isn't core.
Provided by Budgiegirl
Categories Pie
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin in boiling water.
- Stir in yogurt with wire whisk.
- Fold in whipped topping with wooden spoon.
- Spread in crust.
- Refrigerate for at least 2 hours.
FABULOUS 2 INGREDIENT LEMON PUDDING - 4 WW POINTS
This recipe has been flying around the weight watchers message boards. The whole recipe is 4 Weight Watchers points as written. Can be used as a lemon Meringue pie filling or fold in whipped cream for a light lemon mousse. NOTE: Use the small boxes of jello and pudding that serves 4. AND you must use the cook and serve pudding. Can use mixes with sugar instead of sugar free.
Provided by KelBel
Categories Dessert
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix cook and serve vanilla pudding with water in a sauce pan and bring to a boil.
- Take off heat and add lemon jello. Mix well.
- Pour into bowl and let chill for 2-3 hours.
Nutrition Facts : Calories 8.1, Sodium 6.1, Carbohydrate 0.8, Protein 1.3
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CREAMY LEMON PIE | RECIPES | WW USA - WEIGHT WATCHERS
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Cuisine AmericanCategory DessertServings 10Total Time 30 mins
- Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
- Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
- In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust.
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- To make crust, place crackers in bowl of a food processor; process to make crumbs. Add 2 tablespoons of powdered sugar to crumbs; toss. Then work in 3 tablespoons of melted butter with your fingers.
- Whip 1 egg white in a small bowl until soft peaks form; incorporate egg white into crumb mixture. Pat crumb mixture into a 9- X 9-inch pie pan.
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- Prepare pudding according to package directions for pie filling using fat-free milk and adding the lemon zest and juice. Spoon filling into piecrust. Cover and refrigerate.
- In a large bowl, beat whites with an electric mixer until frothy. Beat in cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar until the mixture holds stiff, shiny peaks; add in vanilla. Spread meringue over lemon filling, covering to edges.
CREAMY LEMON PIE TART | HEALTHY RECIPES | WW CANADA
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- Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
- Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
- Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.
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