home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Family Forum 257
/
SOMC Family Forum 257 - Disc 2.iso
/
EQUAL.DIR
/
00372_Field_372.txt
< prev
next >
Wrap
Text File
|
1997-05-28
|
2KB
|
63 lines
Nectarine and Berry Pie
Makes 8 servings
39% calorie reduction from
traditional recipe
Pastry for 9-inch pie
5 cups sliced nectarines (about 5
medium)
1 cup raspberries or sliced
strawberries
1 cup fresh or frozen blueberries,
partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
7 1/4 teaspoons Equal® Measure™ or
24 packets Equal® sweetener or
1 cup Equal® Spoonful™
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
ΓÇó Roll pastry on floured surface into
12-inch circle; transfer to ungreased
cookie sheet.
ΓÇó Toss nectarines and berries with
lemon juice in large bowl; sprinkle
fruit with combined cornstarch,
Equal®, lemon rind, and allspice
and toss. Arrange fruit on pastry.
Bring edges of pastry to center,
overlapping as necessary. Bake pie
in preheated 425┬╛F oven until
pastry is golden and fruit is tender,
35 to 40 minutes. Cool on wire rack.
Reduced Fat Pie Pastry
1 1/4 cups all purpose flour
1 teaspoon Equal® Measure™ or
3 packets Equal® sweetener or
2 tablespoons Equal® Spoonful™
1/4 teaspoon salt
4 tablespoons cold margarine, cut
into pieces
5-5 1/2 tablespoons cold water
• Combine flour, Equal® and salt in
a medium bowl; cut in margarine
with pastry blender until mixture
resembles coarse crumbs. Mix in
water, 1 tablespoon at a time,
mixing lightly with a fork after
each addition until dough is formed.
Refrigerate until ready to use.
Nutrition information per
serving:
(based on Reduced Fat Pie Pastry)
216 cal., 3 g pro., 38 g carbo.,
7 g fat, 0 mg chol., 138 mg sodium
Food Exchanges: 1 1/2 Fruit,
1 Bread, 1 1/2 Fat