Peaches And Cream Pie
|Piecrust mix||10 Ounce (1 Package)|
|Peaches/4 cups frozen unsweetened peach slices, thawed||5 Medium, peeled and sliced|
|Granulated sugar replacement||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Low fat yogurt||3⁄4 Cup (12 tbs), unflavored|
1. Preheat oven to 425Â° F.
2. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry.
3. In large bowl, toss together peaches, sugar replacement, flour and lemon rind. Place mixture in pie shell.
4. Spread yogurt over peach mixture; sprinkle with cinnamon. Bake for 40 to 50 minutes, until pastry is golden brown and peaches are tender. Cool to room temperature before cutting.
Serving size: Complete recipe
Calories 1470 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.5%
Saturated Fat 1.9 g9.5%
Trans Fat 0 g
Cholesterol 10.2 mg3.4%
Sodium 1379.8 mg57.5%
Total Carbohydrates 324 g108%
Dietary Fiber 24.7 g98.9%
Sugars 87.4 g
Protein 51 g101.4%
Vitamin A 52.1% Vitamin C 97.9%
Calcium 39.3% Iron 178.1%
*Based on a 2000 Calorie diet