I don't have my old weekly program booklets and several years ago there was a recipe for a "Creamy Pecan Pie" that would be perfect for the upcoming holidays. Does anybody recall this pie and have your old booklets to look through? I know it is not published in any of the WW general cookbooks, although I haven't been able to find the big Dessert cookbook to check there. Thanks!
I'm going to post this recipe. When I figured the points by hand, I got 5.5 per slice. If someone doesn't mind, I'd like to see how Mastercook calculates the points.
Skinny Pie Crust
1/2 c. sifted all-purpose flour
1/4 tsp. salt
1/4 c. diet margarine (must be at rooom temperature)
1/4 tsp. baking powder
Mix flour, salt & baking powder together in a deep bowl. Add margarine all at once. Cut with fork or pastry blender til no pastry sticks to side of bowl. Shape into ball. Roll out in saran wrap to fit pie pans. (This crust is really good, I can't usually make pie crust but this one I can). I used Blue Bonnett reduced calorie/fat margarine. I've never tried it with fat-free margarine.
Pecan Pie
1 unbaked pie shell
1/4 cup Splenda or 6 packets Equal
1 c. sugar free maple flavored syrup (I used Carey's)
2 eggs
1 tsp. vanilla
2 Tbsp. diet margarine
1/4 tsp. lite salt
1/2 cup chopped pecans
Beat everything together except for the pecans. Pour into unbaked pie crust. Sprinkle with pecans. Bake at 350 degrees for 50 mins.
Makes 8 servings.
* Exported from MasterCook *
Pecan Pie with Skinny Pie Crust - 3 Points
Recipe By : Posted by poohshunny in 3FC Forum
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour -- sifted
1/4 teaspoon salt
1/4 cup diet margarine
1/4 teaspoon baking powder
6 packages Equal® sweetener -- or 1/4 cup Splenda
2 tablespoons diet margarine
1/4 cup sugar-free maple syrup, Log Cabin
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup chopped pecans
FOR THE CRUST:
1. Mix flour, salt & baking powder together in a deep bowl. Add margarine all at once. Cut with fork or pastry blender til no pastry sticks to side of bowl.
2. Shape into ball. Roll out in saran wrap to fit pie pans.
FOR THE PIE:
1. Beat together baking powder, sweetener, 2 tablespoons diet margarine, syrup, eggs, vanilla and 1/4 teaspoon salt.
2. Pour into unbaked pie crust.
3. Sprinkle with pecans.
4. Bake at 350 degrees F for 50 minutes.
Calories: 140.5
Fat grams: 10.1
Fiber grams: 0.7
W/W Points: 3
IF YOU OMIT THE DIET MARGARINE (use Brummel and Brown instead) THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:
Calories: 132.0
Fat grams: 09.6
Fiber grams: 0.7
W/W Points 3
- - - - - - - - - - - - - - - - - -
NOTES : Originator states "This crust is really good, I can't usually make pie crust but this one I can.
I'm still sort of asleep but I think I got all the information right!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup fat-free hot fudge topping
2 tablespoons Frangelico (hazelnut-flavored liqueur)
3 cups halved strawberries
1 cup raspberries
1 cup blueberries
1 cup blackberries
1. Combine fudge topping and Frangelico in a microwave-safe bowl; microwave at HIGH 30 seconds or until warm, stirring well. Divide fruit evenly among 6 dessert dishes; drizzle sauce over fruit.
Yield: 6 servings (serving size: 1 cup fruit and 2 tablespoons sauce).
Selections: 1 FR/V, 110C.
Per serving: CAL 163 (3% from fat); PRO 3 g; FAT 0.6 g (sat 0.03 g); CARB 38.4 g; FIB 8.3 g; CHOL 0 mg; IRON 1.3 mg; SOD 84.2 mg: CALC 56 mg.
- - - - - - - - - - - - - - - - - -
NOTES : This chocolate sauce can be used with just about any fruit, whether it's 6 cups of one fruit or a combination of several fruits.
Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:45
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (6 oz) Keebler graham cracker pie crust
1 package Jell-O sugar free inst butterscotch
pudding mix -- (4 serving size)
2/3 cup nonfat dry milk
1 1/4 cups water
3/4 ounce chopped pecans -- (3 tablespoons)
1 8 oz pkg fat free cream cheese
sugar substitute to equal 2 tablespoons
sugar
3/4 cup Cool Whip Lite® -- (8 calories per
tablespoon)
1 teaspoon vanilla extract
1. In a medium bowl, combine dry pudding mix an dry milk powder. Add water. Mix well using a wire whisk. Stir in 2 tablespoons chopped pecans. Pour into pie crust. In a medium bowl stir cream cheese with a spoon until soft. Add sugar substitute, Cool Whip Lite and vanilla extract. Mix gently to combine. Spread evenly over butterscotch layer. Sprinkle remaining 1 tablespoon chopped pecans evenly over top.
NOTES : Submitted by Gwena on 10/20/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 10/20/1999. Shared by Pamela S. on 1/5/2000 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
"It's the taste of the South--chewy, scrumptious, downright decadent--and now it can be yours without the extra fat and sugar! If you bring these bars to a holiday bash, you'll be the most popular cook on the block."
1. Preheat oven to 350 degrees F. Pat rolls into an ungreased 10-by-15-inch rimmed baking sheet. gently press dough to cover bottom of pan, being sure to seal peforations. Bake for 5 minutes. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Add vanilla extract and pecans. Spread mixture evenly over partially baked crust and continue baking for 15 to 20 minutes. Place baking sheet on a wire rack and allow to cool. Cut into 16 bars. Serves 8 (2 each).
This recipe is from the Canyon Ranch Spa
Total cals = 155
Total Fat - 7 grm
Unsure of fiber so I capped it at the .8 system (4)
Total points - 3 per serving -
WARNING - THIS MAKES 16 SERVINGS so ladies you can't have a lot...
Preheat to 350
In med bowl add:
1/4 tsp salt, Splenda to equal 3 Tablespoons. Add 1 stick of Promise low fat margarine. Add 1 Cup flour, cutting in with pastry cutter (it will make little pearls). Add 5 tablespoons of ice water. Form a ball, then roll into a 12 inch circle and place in a 9 inch tart pan.
In a large bowl make the filling:
Combine Splenda to equal half cup and add 1/2 cup light corn syrup. Add in eggbeaters to equal 2 eggs, beat. Add 2 teaspoons vanilla and 1 cup chopped pecans.
In a small bowl chop 2 large rome apples with 1 teaspoon lemon juice.
Spread apples over the crust. Pour filling into shell, Bake 1 hr.
Ingred. List:
Crust:
1 C flour
1/4 tsp salt
Splenda to equal 3 tablespoons
1/4 Cup lowest fat margarine you can find
6 tablespoons ice water
Filling
1/2 Cup splenda
1/2 cup corn syrup
Eggbeaters to equal 2 eggs
1 Cup chopped pecans
2 teaspoons vanilla
Apple filling
2 chopped, peeled Rome apples
1 teaspoon lemon juice
Pecan Recipes (pies, tarts, bars, etc.)
LF pecan tart - 3 PTS
