Pecan Pie

Who doesn’t love Pecan Pie during the holidays?? Add this to your Christmas Menu and everyone will love it! Well this healthy alternative will leave you feeling less guilty and it’s better for your body!

Healthy Cooking: Pecan Pie
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Ingredients:

  • 1 cup of light brown sugar
  • ¼ cup of white sugar
  • ¼ cup of coconut oil
  • 3 eggs
  • 1 tablespoon of all purpose flour
  • 1 tablespoon of 2% milk
  • 1 teaspoon of vanilla extract
  • 1 cup of chopped pecans

Directions:

  1. Preheat oven to 400 degrees
  2. In a large bowl, beat eggs until foamy, and stir in coconut oil. Stir in brown sugar, white sugar, and the flour; mix well. Then add the milk, vanilla, and nuts
  3. Pour into an unbaked 9” pie shell. Bake in preheated oven for 10 min at 400 degrees, then reduce temperature to 350 degrees and bake for 30 minutes or until done.

Peanut Butter Pie

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As we get closer and closer to Thanksgiving, many of you are preparing to enjoy a slice of pumpkin or even sweet potato pie. But it's time to broaden your dessert horizons.   We are showing you how three ingredients and less than ten minutes may transform how you do dessert. Did we mention its no bake?

 Ingredients:

  • 1 (8 ounce) package low fat cream cheese
  • 1 1/2 cups baking stevia
  • 1 cup peanut butter
  • 1 cup almond milk
  • 1 (16 ounce) package sugar free frozen whipped topping, thawed
  • 2 (9 inch) prepared reduced fat graham cracker crusts
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Directions:

  1. Beat together cream cheese and stevia. Mix in peanut butter and almond milk. Beat until smooth. Fold in whipped topping.
  2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm 

Key Lime Pie

 Key Lime Pie- YUMMY! :) 

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Ingredients:

1 tablespoon wheat germ

2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)

16 ounces light or fat free cream cheese, room temperature

1 cup plain greek yogurt

1 cup whole milk Cottage Cheese

3/4 cup Key lime juice (fresh or bottled)

2 tablespoons no sugar added vanilla extract

1/4 cup hot water

2 limes, zested, divided

3 envelopes unflavored gelatin (recommended: Knoxx brand)

3/4 cup boiling water

Special Equipment: 9.5 deep pie plate 

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Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, greek yogurt, cottage cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the freezer for 1 hour or until firm. Serve.

Squash Pie :) YUMMY!

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Ingredients:

6 medium yellow squash, sliced

1 stick smart balance butter

1/2 cup all-purpose wheat flour

1 cup baking stevia

1 tablespoon lemon extract

3 eggs

Three 9-inch prepared frozen pie shells, defrosted

Directions:

Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.

Preheat the oven to 350 degrees F.

Transfer the squash to a blender. Add the smart balance butter and wheat flour and blend until pureed. 

Add the stevia, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.

Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.