Lemon Cream Peach and Blueberry Pie
Prep Time 15 minutes plus chilling time
Cook Time 5 minutes
Makes 8 servings
|2||cups low-fat (1%) milk|
|1/4||cup cholesterol-free egg substitute|
|7||packets sugar substitute*|
|3||tablespoons lemon juice|
|1||teaspoon grated lemon peel|
|1||(6-ounce) prepared graham cracker crust|
|1||cup sliced fresh or thawed frozen peaches, cubed|
|3/4||cup fresh or frozen blueberries, thawed, rinsed and drained|
*This recipe was tested with sucralose-based sugar substitute packets.
- Combine milk, egg substitute, cornstarch and salt in medium saucepan; whisk until cornstarch is dissolved. Cook over medium heat, stirring constantly, about 5 minutes or until mixture comes to a boil and thickens. Stir in sugar substitute, lemon juice, lemon peel and vanilla. Transfer mixture to medium bowl.
- Place sheet of plastic wrap on top of filling to prevent skin from forming. Let mixture cool to room temperature. Spoon into crust. Decoratively top with peaches and blueberries. Chill completely before slicing into 8 wedges to serve.
Substitute any of your favorite in-season fruits for the peaches and blueberries.
|Serving Size:||1 pie slice|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||32 %|
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