No Bake Light Lemon Fluff Pie
No Bake Light Lemon Fluff Pie
Served this yesterday at my Mary Kay Bahama Mama party. It had a pleasant light spring/summer taste. I thickened some frozen blueberries to serve on top. Yum. . .
Two 8" graham cracker pie crusts either store bought or home made.
To make at home crush graham crackers to equal about 3/4 cup. . (more or less)
1 Tbsp. melted butter
2 Tbsp. egg whites
If making crust with egg white be sure to preheat oven to 350 degrees and bake crusts for 8 to 9 minutes. Allow to cool before filling.
(There is room to experiment. I'd probably add a Tbsp. or so of granulated sugar. . . and possibly more melted butter if the crust doesn't hold together well. Work it until it looks, feels and tastes right to you.)
Pie filling (enough for 2 pies)
2/3 cup boiling water
1 small pkg. lemon gelatin (sugar-free optional)
1 cup low-fat cottage cheese
1 8 oz. pkg. light cream cheese
2 cups light whipped topping. . .(contents of one regular size container.)
In small bowl, mix gelatin and 2/3 cup boiling water. Stir well and set aside
Place cottage cheese and cream cheese into blender or food process and mix well. (In the blender, this needed more liquid to really blend so I poured a bit of the hot lemon gelatin in and blended.) When the mixture was nice and smooth, I carefully added the remaining lemon gelatin and blended.
Pour the contents of the blender in to a large Pampered Chef Classic Batter Bowl. (Another medium bowl will do but it won't be quite as perfect.) Stir in the light whipped topping. Blend well and pour into cooled pie crusts.
Chill at least 4 hours. (I put my pies in the freezer to set up quickly.)
Served this yesterday at my Mary Kay Bahama Mama party. It had a pleasant light spring/summer taste. I thickened some frozen blueberries to serve on top. Yum. . .
Two 8" graham cracker pie crusts either store bought or home made.
To make at home crush graham crackers to equal about 3/4 cup. . (more or less)
1 Tbsp. melted butter
2 Tbsp. egg whites
If making crust with egg white be sure to preheat oven to 350 degrees and bake crusts for 8 to 9 minutes. Allow to cool before filling.
(There is room to experiment. I'd probably add a Tbsp. or so of granulated sugar. . . and possibly more melted butter if the crust doesn't hold together well. Work it until it looks, feels and tastes right to you.)
Pie filling (enough for 2 pies)
2/3 cup boiling water
1 small pkg. lemon gelatin (sugar-free optional)
1 cup low-fat cottage cheese
1 8 oz. pkg. light cream cheese
2 cups light whipped topping. . .(contents of one regular size container.)
In small bowl, mix gelatin and 2/3 cup boiling water. Stir well and set aside
Place cottage cheese and cream cheese into blender or food process and mix well. (In the blender, this needed more liquid to really blend so I poured a bit of the hot lemon gelatin in and blended.) When the mixture was nice and smooth, I carefully added the remaining lemon gelatin and blended.
Pour the contents of the blender in to a large Pampered Chef Classic Batter Bowl. (Another medium bowl will do but it won't be quite as perfect.) Stir in the light whipped topping. Blend well and pour into cooled pie crusts.
Chill at least 4 hours. (I put my pies in the freezer to set up quickly.)
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