Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

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Sunday, October 24, 2010

Low-Fat Lemonade Pie

I just love pie. I especially love pie that doesn't take a whole lot of time and effort to make! This one is SO effortless, and if you like Key Lime Pie, you'll love this tart treat! It DOES take 8 hours to chill in the fridge, so you'll have to have the willpower to wait on it while it sets.

1 (12 oz.) can Fat-free evaporated milk
2 (3.4 oz.) packages of fat-free instant lemon pudding mix
2 (8 oz.) packages reduced-fat cream cheese, softened
1/2 tsp. vanilla extract
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (9-inch) reduced fat, ready-made graham cracker pie crust

In a medium bowl, whisk evaporated milk and pudding mix for ~2 min. until thickened. In another bowl, mix cream cheese and vanilla extract with an electric mixer on medium for ~1-2 minutes until fluffy. Add the thawed lemonade concentrate and mix for ~1-2 minutes until smooth. Add the milk and pudding mixture and beat until well-blended.

Pour into the pie crust, smooth with a spoon, and set in the fridge for 8 hours until firm. Top with fat-free whipped cream! 

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