Tropical Fruit Cream Pie Recipe
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Tropical Fruit Cream Pie
Cookie Shell
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
2 1/2 cup skim milk
3 egg whites or
1/2 cup cholesterol-free egg product
2 tbsp margarine
1 1/2 tsp coconut extract
1/2 tsp vanilla
1 1/2 cup sliced papaya, strawberries
and kiwifruit
COOKIE SHELL
1 1/2 cup gingersnap cookie crumbs - (about 25 two-inch
cookies)
1 tbsp margarine, melted
1 egg white or
2 tbsp cholesterol-free egg
product.
Bake Cookie Shell; cool completely. Mix sugar, cornstarch and salt in
2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil and stir 1 minute.
Gradually stir half of the hot mixture into egg whites. Stir into
remaining hot mixture in saucepan. Boil and stir 1 minute; remove from
heat. Stir in margarine, coconut extract and vanilla. Pour into pie shell.
Press plastic wrap or waxed paper onto filling. Refrigerate at least 6
hours. Arrange fruit on pie just before serving. 8 SERVINGS.
COOKIE SHELL
Heat oven to 350 degrees. Spray pie plate, 9 X 1-1/4 inches, with nonstick
cooking spray. Mix all ingredients. Press firmly against bottom and side
of pie plate with fingers dipped in flour. Bake about 10 minutes or until
set.
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Preparation Time: 0:00 |
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Losing weight
If you enjoy eating, but want to lose weight and also better your general shape, then, without doubt, you need to start a specially configured sound nutrition system. Theoretically, this need to contain five helpings of fruit & vegetables on a daily basis and incorporate a sensible proportion of food types.
Dieters often focus on department store and branded food items known as 'low-fat'. This is most certainly wrong, for an item might be significantly reduced in fats, but still much too high in carbs & calories.
In planning a nutrition system, the most important step is to attempt to cut ingestion of salt, fats and refined carbohydrate.
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