Jeanine's Sugar-Free
Bavarian Cream Pie
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Jeanine's recipe comments...
-
- ingredients:
- your favorite 8-9" pie crust brushed
with egg whites, baked and cooled
- meringue ingredients:
- 2 egg whites
1/4 teaspoon cream of tartar
6 packets Splenda® or other
low-caloric sweetener as sweet as 2 teaspoons sugar
1/2 teaspoon vanilla
pudding ingredients:
- 2 3/4 cups 1% milk
2 teaspoons vanilla
1 large package (6 serving size) vanilla sugar-free instant pudding
-
- optional topping ingredients:
- 3 Tablespoons whipping cream
1/2 packet Splenda® or other
low-caloric sweetener as sweet as 1 teaspoons sugar
1/4 teaspoon vanilla
- instructions:
meringue:
- Beat egg whites until frothy. Then beat in
cream of tartar until peaks form and curl over. Without over beating,
blend in each packet of Splenda® separately. Finally, beat in
vanilla. Set meringue aside, and immediately prepare the pudding in a
separate bowl.
pudding:
- Stir vanilla into milk. Then beat in
pudding mix. Gently and thoroughly fold the meringue into the pudding.
Pour this pie filling into the pie shell, and refrigerate until
congealed. Allow two hours.
topping (optional):
- This dessert is plenty rich tasting as is;
nevertheless, you may wish to make a little whipping cream. If so, for
best results, wait until just before serving the pie to prepare the
topping. Beat the whipping cream until it begins to hold its form. Then
add Splenda® packet and vanilla, and beat until stiff. Top each
slice
with a small dollop for decoration.
© 1995 by Jeanine DuBois
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