Sweet Potato Praline Pie - Butter Busters^
INGREDIENTS:
---CRUST------
1 c Flour -margarine
3/4 t Lite salt, optional 2 ea Tb (to 3) cold water
1/4 c Promise Ultra fatfree
---CRUST------
1 c Flour -margarine
3/4 t Lite salt, optional 2 ea Tb (to 3) cold water
1/4 c Promise Ultra fatfree
--FILLLING-----
1 ea Pt fresh strawberries AND 3/4 c Cold water 3 ea Pk Sweet 'n Low 1/2 c Sugar 2 1/2 ea Tb cornstarch OR 1 lg Or 2 sm bananas 1/4 c Sugar 1 ea Red food coloring
--TOPPING-----
1 ea Pk (1.3oz) Dream Whip, -prepared
Spray a 9" pie plate with Pam. Preheat oven to 475F. Mix all crust ingredients until just moistened. Form into a ball and roll olut on a floured surface to fit into pie pan. Don't overwork the dough or it will be tough. Prick bottom of crust and bake at 475F. 10 minutes or until golden brown. Wash, hull and slice strawberries in half. Place a saucepan with the water and 1/2 teaspoon red food coloring and bring to a boil. When it reaches a full boil, pour in sugar and cornstarch that have been mixed together. Stir until thickened and clear. Remove from heat and cool in refrigerator. When filling is cooled, slice bananas and layer in bottom of cooked, cooled pie crust. Pour strawberry filling over bananas and return to refrigerator until time to serve. Top with Dream Whip. Per sugar serving: 180 cal., 1.9g fat (10%), 0mg chol., 2g fiber, 3g pro., 38g carb., 63mg sod. Per S&L serving: 158 cal., 32g crb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted
1 ea Pt fresh strawberries AND 3/4 c Cold water 3 ea Pk Sweet 'n Low 1/2 c Sugar 2 1/2 ea Tb cornstarch OR 1 lg Or 2 sm bananas 1/4 c Sugar 1 ea Red food coloring
--TOPPING-----
1 ea Pk (1.3oz) Dream Whip, -prepared
Spray a 9" pie plate with Pam. Preheat oven to 475F. Mix all crust ingredients until just moistened. Form into a ball and roll olut on a floured surface to fit into pie pan. Don't overwork the dough or it will be tough. Prick bottom of crust and bake at 475F. 10 minutes or until golden brown. Wash, hull and slice strawberries in half. Place a saucepan with the water and 1/2 teaspoon red food coloring and bring to a boil. When it reaches a full boil, pour in sugar and cornstarch that have been mixed together. Stir until thickened and clear. Remove from heat and cool in refrigerator. When filling is cooled, slice bananas and layer in bottom of cooked, cooled pie crust. Pour strawberry filling over bananas and return to refrigerator until time to serve. Top with Dream Whip. Per sugar serving: 180 cal., 1.9g fat (10%), 0mg chol., 2g fiber, 3g pro., 38g carb., 63mg sod. Per S&L serving: 158 cal., 32g crb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted