Pudding Recipe

1 small box instant pudding
1 cup cool whip
1 cup water

Janice's Lo Pro Pumpkin & Apple Pie

I made an apple one & pumpkin, all low pro, and these were our main deserts. Topped with some yummy whip cream (can stuff). I always 1/2 precook my apples too, helps cut down on the juices ( & thicken with the juices in a pan with a tiny bit of corn starch).


Delicious pumpkin pie.

375 gr pumpkin puree, canned (8.6 ex)

3/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon ground ginger

1&1/2 teaspoon ground cinnamon

sprinkle of cloves & nutmeg ( all spices = .5 ex)

1&1/2 teaspoon corn starch

2 low pro eggs, (egg replacer)

15 grams egg yolk (8. ex)

1 cup richs (2.8)

2 tablespoons water

1 teaspoon vanilla extract

1 baked lp pastry shell (9-inch) 4. exchs



total pie 23.9 exch divide by 8 piece's = 3.exchs each

( could be lowered by reducing the egg yolk and adding lp egg replacer I guess).

Preparation: Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add milk, water, and vanilla; mix well. Pour into baked pastry shell. Bake at 350 for 45-60 minutes; or until center is set.

I have lately precooked my low pro pie shells/crusts before filling, I find that way they hold up better, and do not get soggy or uncooked. Harder to get a top crust on if making a two crust pie, but it all still tastes great.

#1

Pie Crust. for 1 double or two pie shells

2 cups (270 grams juvella) Or welplan a bit more (1.4 ex)

sprinkle of baking soda ( for browning effect)

6 tablespoons cold butter (2.4 ex) (can also use golden criso & it has no phe) or even half & half.

1/4 heavy whipping cream (yes, high pro - (4.1 ex)

3 tbsp water (or a little less)

Cut butter into lp flour with fork. (Butter should be the size of very small peas)

Add cream and water. Mix until a ball forms. Roll out between two layers of saran wrap. Peel off top layer when desired size is reached, and flip over. Use saran wrap to help form into glass pie plate.

Can also use Rich's in place of the heavy cream to cut down on the phe.

#2

PIE CRUST RECIPE DOUBLED for 2 double crust pies, or 4 shells

540 gram juvella/Semper or (welplan) (2.7)

1/4 cup butter & 1/2 cup golden crisco shortening ( cuts phe) ( 1.2ex)

1/4 cup whipping cream (4.1)

1/4 cup richs (.7)

1/4 cup + 2 tbsp water

Makes (2 double pie crusts) total = 8.7

or 4.4 exchs each double pie

or 2.2 exchs per shell for 4 shells

Tara's Pie Crust

used the recipe from Virginia Schuett's cookbook called Favorite Pie Crust. There was an article in Southern Living about a good way to mix pie crust and I tried it with this recipe and it turned out good (very flaky). The only substitutions that I made to the recipe was 1/3 cup butter and 1/3 cup shortening instead of all shortening. After you cut the shortening and butter into the dry ingredients, mound the dry ingredients on one side of the bowl. Drizzle a little bit of the liquid into the bottom of the bowl and fork some of the dry ingredients into the liquid until it is moist and move the moist ingredients to the other side of the bowl. Continue until all the dry ingredients are moist and then using your hands gather the dough into a ball and flatten. Wrap in plastic wrap and refrigerate at least one hour before rolling it. The moistening method allows the pockets of shortening to stay intact making the crust flaky.

We use 3/4 Cup CamBrooke Foods Baking Mix, 2 Tbsp. Powdered Sugar & 3Tbsp. Soft Margarine. Mix crust ingredients with a fork and press intogreased 9" pie plate. Bake crust at 350º until golden brown for 10-14minutes. Cool crust 10-15 minutes before filling. If baking somethinglike pumpkin pie, you can fill it without baking first.
I did some of my own research last night as well. There is a recipe for grahm cracker crust in Apples to Zucchini too.

PKU Pumpkin Pie

PREBAKE a full low protein pie crust
Mix filling on high speed as follows:
one can pumpkin pie filling
1 package jello vanilla instant pudding
4 oz. cool whip (1/2 of a 8 oz. tub)
1 teaspoon pumpkin pie spice