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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Lemon Pineapple Pie Recipe

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This recipe for Lemon Pineapple Pie is from Palatinate Chapter Daughters of the American Revolution Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 low-fat graham cracker pie crust
1 (8 oz.) package sugar-free cook and serve vanilla pudding mix
2 cups water, divided
1 (3 oz.) package sugar-free lemon gelatin
1 (8-1/4 oz.) can unsweetened crushed pineapple (well-drained)
1 (8 oz.) carton light frozen whipped topping
Directions:
Directions:
In a saucepan, combine pudding and 1-1/2 cups water; bring to boil.
Cook and stir for 2 minutes; cool. In another saucepan, bring remaining water to boil.
Add gelatin, stir to dissolve. Stir into cooled pudding mixture.
Add pineapple; cool completely on counter. Fold in whipped topping, pour into crust.
Refrigerate for 2 hours before serving. Garnish with lemon and strawberries.
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Associate Member from Sally de Forest Chapter (Wakeman, Ohio),
Honorary Regent of Sally de Forest Chapter.

This is a diabetic recipe I found for my husband, and he loves it!
Diabetic exchange: one serving: 189 calories,139 sodium, trace cholesterol, 21 grams carbohydrates, 2 grams protein, 9 grams fat. It's low in fat and sugar and DELICIOUS! This pie can also be made with regular pudding and Jell-O.

 

 

 

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