Black Forest Pie

Ingredients

• 3/4 cup sugar
• 1/3 cup HERSHEY®’S Cocoa
• 2 tablespoons all-purpose flour
• 1/3 cup milk
• 1/4 cup butter, cubed
• 2 eggs, lightly beaten
• 1 can (21 ounces) cherry pie filling, divided
• 1 unbaked pastry shell (9 inches)
• Whipped topping, optional

Directions

• In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.
• Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 370 calories, 15 g fat (7 g saturated fat), 75 mg cholesterol, 192 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.

Black Forest Pie published in Taste of Home February/March 2000, p27

Apple Cranberry Pie

Makes: one (9-inch) pie (8 servings)
Preparation Time: 30 minutes
Bake Time: 40 to 50 minutes

1 (15-ounce) package refrigerated piecrusts
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, and sliced
1 cup cranberries, coarsely chopped


PREHEAT oven to 400°F.

UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch
pieplate according to package directions.

COMBINE SPLENDA® Granular, flour, and cinnamon in a large bowl; add
apples and cranberries, tossing gently. Spoon mixture into piecrust.

UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch
thickness. Place over filling; fold edges under and crimp. Cut slits
in top to allow steam to escape.

BAKE 40 to 50 minutes or until crust is golden. Cover edges with
aluminum foil to prevent overbrowning, if necessary. Cool on a wire
rack one hour before serving.


Nutrition Information per Serving

Serving Size: 1 slice
Total Calories 290
Calories from Fat 130
Total Fat 14g
Saturated Fat 6g
Cholesterol 10mg
Sodium 200mg
Total Carbohydrate 38g
Dietary Fiber 2g
Sugars 10g
Protein 2g

Exchanges per serving: 2 1/2 Fruit, 3 Fat


This recipe, when compared to a traditional recipe, has a 24%
reduction in calories, a 38% reduction in carbohydrates and a 71%
reduction in sugars!
http://www.splenda.com/

Oatmeal Pie Crust

OATMEAL PIE CRUST - CORE



                  
* Exported from MasterCook *

                          OATMEAL PIE CRUST

Recipe By     :Lynn Varian
Serving Size  : 0     Preparation Time :0:00
Categories    : Crisps                          Pie

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3/4           cup  oats
   3/4           cup  splenda
2        tablespoons  fat-free plain yogurt

1.  Mix together, add the yogurt slowly, may take less, may take more,
until
it's like a dough.  Roll out between a couple of sheets of wax paper
sprayed
with cooking spray.

Makes a good crust on crisps too.

Source:
"Flex_Core_Recipes"
                                  - - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 471 Calories; 8g Fat (15.3%
calories
from fat); 21g Protein; 80g Carbohydrate; 12g Dietary Fiber; 1mg
Cholesterol; 24mg Sodium.  Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1 Fat.


Nutr. Assoc. : 0 0 0