With whisk, combine yogurt and Cool Whip until well blended. Pour into graham cracker crust and freeze.
A half hour before serving, place in refrigerator.
Garnish with fruit and Cool Whip if desired.
Serves 6 to 8. Great low-fat summertime treat.
edium-low speed until smooth, do not overmix.
Prepare Pecan Pie Filling
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
o 325\u00b0.
Thaw pecan pie according to package directions.
Heat oven to 350\u00b0.
Except for pie shell and garnish, beat all ingredients in a large bowl with mixer until smooth.
Pour into pie shell.
Bake 50 to 55 minutes, until knife inserted in center comes out clean.
Cool on wire rack, then chill about 4 hours or up to 2 days.
Just before serving, garnish with whipped topping; sprinkle cinnamon and pecan halves.
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
Combine and in a blender. Puree for 5 minutes or until smooth.
Most of the time Coconut Cream is sweet so you can add the sugar if you want.
The above recipe is for Coconut Cream to make Coconut Milk Substitute: For 1 cup, use 3 tablespoons \"low-fat coconut cream substitute\" plus hot water or warm low-fat milk to equal 1 cup.
Place pie filling in a 13 x 9-inch cake pan.
Pour dry cake mix over pie filling.
Melt margarine; pour over cake mix. Sprinkle on pecans.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve warm with low-fat ice cream.
Preheat oven to 400 degrees. Grease 9 inch pie plate. Cook ground beef and onion until beef is brown. Drain; stir in salt. Spread into pie plate. Sprinkle with cheese. Stir remaining ingredients in bowl until blended. Pour into pie plate. Bake for 25 minutes or until knife inserted in center comes out clean.
urface with flour. Unroll 1 pie crust at a time, refrigerating
Mix all ingredients.
Pour into a 9\" glass pie pan sprayed with nonstick spray.
Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.
Preheat oven to 325\u00b0.
Beat egg whites with Eagle Brand low-fat, lemon juice and food coloring if desired.
Pour into prepared pastry shell; bake 30 minutes.
Cool. Chill.
Spread with topping.
Attractive if garnished with lemon slices.
Refrigerate leftovers.
Makes 8 servings.
ven to 325\u00b0. Thaw pecan pie according to pkg. directions but
up of the baking mix (low-fat bisquik) and 1/2 cup
In large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle Brand until smooth.
Stir in vanilla.
Pour into prepared crust.
Chill 3 hours or until set. Top with cherry pie filling when serving.
Refrigerate leftovers.
Preheat oven to 450F.
In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
pumpkin and stir well
Add vanilla, evaporated milk, orange rind and egg whites
Beat with an electric mixer until smooth
Fold in orange juice
Pour into unbaked pie shell bake for 10 minutes
Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.
Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.
Preheat Oven to Moderate.
Grease & line pan(s).
Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour & milk (in 2 batches).
Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6-8.
Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
Make your pecan pie bars, let cool, and chop