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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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When our children still lived at home, I made this light and fruity pie for Sunday dinners. Slice were gobbled up in no time.Jeanette Zee, Darlington, Wisconsin Ingredients:
3 tablespoons plus 1-1/2 teaspoons cornstarch |
1/4 teaspoon salt |
1 cup water |
sugar substitute equivalent to 1/2 cup sugar |
2 packages (.3 ounce each) sugar-free orange gelatin |
5 cups diced peeled fresh or frozen unsweetened peaches, thawed and drained |
1 reduced-fat graham cracker crust (8 inches) |
1 cup nonfat whipped topping |
Directions:
1. In a saucepan, combine the cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sweetener and gelatin. Cool.
2. Fold in peaches. Pour into the crust. Refrigerate for 2 hours or until serving. Garnish with whipped topping. Yield: 8 servings.
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