4 healthy, delicious Pie Recipes as today's PI day!
As Marissa noted earlier, today is National Pi Day I mean, in the event you have a day of the year that happens to be 3/14 (three.14), is there a better excuse to whip up a pie? Or, for that matter!
These are recipes for healthy pies, courtesy of Anthony Stewart, executive chef of Pritikin Longevity Middle and Spa. For each, he is swapped in some surprising, good-for-you ingredients, which still promise a yummy result.
Pumpkin Pie
A slice of traditional pumpkin pie often has five grams of saturated fat? That is the same amount that you'll find in a cheeseburger. This version is still filled with lots of pumpkin flavor and zero saturated fat.
Ingredients
Half of giant butternut squash (cut squash in half), seeds removed
two cups canned solid-pack pumpkin (no additives)
three egg whites, beaten until stiff peaks form
one tsp. lime juice
one tsp. cinnamon powder
1/4 tsp. cardamom powder
1/2 cup soy milk
three Tbsp. Splenda
two tsp. vanilla extract
two cups low-sodium, fat-free corn flake cereal
Directions
Preheat oven to 350 degrees. Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes. Scoop out cooked "meat" with spoon, and place it and one cup of the canned pumpkin in a food processor. Puree. In a immense bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soy milk, Splenda, and vanilla. In food processor, grind corn flakes until they are the size of peppercorns. Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes in to bottom of pan. Fill pie pan with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.
Cherry Pie
This recipe makes use of fiber-rich oats as a topping.
Ingredients
8 cups frozen pitted cherries
four Tbsp. apple juice concentrate
two Tbsp. lemon juice
6 Tbsp. cornstarch
two Tbsp. vanilla extract
two cups oats
Directions
Preheat oven to 350 degrees. In a giant bowl, mix all ingredients except oats. Place mixture in baking dish. Pour oats on top. Bake for 25 minutes. Let cold and serve.
Peach Cobbler
As with the pumpkin pie, the crust of this cobbler is made with fat-free corn flakes.
Ingredients
1/2 pound frozen peeled peaches, sliced
1/4 cups date sugar
one pinch cinnamon powder
1/2 nutmeg
1/2 tsp vanilla extract
two oz corn flakes, fat-free, no salt added
Directions
Grind corn flakes with one Tbsp. water (added slowly) and layer on bottom of baking pan. Bake for two minutes at 350 degrees. Remove from oven and let icy. Mix remainder of ingredients together and spoon softly over crust and bake for twenty to 25 minutes at 350-degrees. Let icy before cutting.
Spiced Apple Pie
The surprising ingredient here? Shredded wheat!
Ingredients
five Red Delicious or Fuji apples, peeled, cored, and cut in to wedges
one Tbsp. water
two tsp. cornstarch
one tsp. apple pie spice (a simple blend of cinnamon, nutmeg and allspice)
Juice of 1/2 lemon (one Tbsp.)
two cups low-sodium, fat-free corn flakes
Topping
1/4 cup crushed shredded wheat
Pinch of ground cinnamon
Directions
Merge apples, water, cornstarch, spice, &and lemon juice in a medium mixing bowl. Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes in to bottom of pan. Fill pie pan with mixture, and bake in oven at 350 degrees.
In order to celebrate the festival of Pi, are you sure do healthified version of the pie?
These are recipes for healthy pies, courtesy of Anthony Stewart, executive chef of Pritikin Longevity Middle and Spa. For each, he is swapped in some surprising, good-for-you ingredients, which still promise a yummy result.
Pumpkin Pie
A slice of traditional pumpkin pie often has five grams of saturated fat? That is the same amount that you'll find in a cheeseburger. This version is still filled with lots of pumpkin flavor and zero saturated fat.
Ingredients
Half of giant butternut squash (cut squash in half), seeds removed
two cups canned solid-pack pumpkin (no additives)
three egg whites, beaten until stiff peaks form
one tsp. lime juice
one tsp. cinnamon powder
1/4 tsp. cardamom powder
1/2 cup soy milk
three Tbsp. Splenda
two tsp. vanilla extract
two cups low-sodium, fat-free corn flake cereal
Directions
Preheat oven to 350 degrees. Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes. Scoop out cooked "meat" with spoon, and place it and one cup of the canned pumpkin in a food processor. Puree. In a immense bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soy milk, Splenda, and vanilla. In food processor, grind corn flakes until they are the size of peppercorns. Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes in to bottom of pan. Fill pie pan with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.
Cherry Pie
This recipe makes use of fiber-rich oats as a topping.
Ingredients
8 cups frozen pitted cherries
four Tbsp. apple juice concentrate
two Tbsp. lemon juice
6 Tbsp. cornstarch
two Tbsp. vanilla extract
two cups oats
Directions
Preheat oven to 350 degrees. In a giant bowl, mix all ingredients except oats. Place mixture in baking dish. Pour oats on top. Bake for 25 minutes. Let cold and serve.
Peach Cobbler
As with the pumpkin pie, the crust of this cobbler is made with fat-free corn flakes.
Ingredients
1/2 pound frozen peeled peaches, sliced
1/4 cups date sugar
one pinch cinnamon powder
1/2 nutmeg
1/2 tsp vanilla extract
two oz corn flakes, fat-free, no salt added
Directions
Grind corn flakes with one Tbsp. water (added slowly) and layer on bottom of baking pan. Bake for two minutes at 350 degrees. Remove from oven and let icy. Mix remainder of ingredients together and spoon softly over crust and bake for twenty to 25 minutes at 350-degrees. Let icy before cutting.
Spiced Apple Pie
The surprising ingredient here? Shredded wheat!
Ingredients
five Red Delicious or Fuji apples, peeled, cored, and cut in to wedges
one Tbsp. water
two tsp. cornstarch
one tsp. apple pie spice (a simple blend of cinnamon, nutmeg and allspice)
Juice of 1/2 lemon (one Tbsp.)
two cups low-sodium, fat-free corn flakes
Topping
1/4 cup crushed shredded wheat
Pinch of ground cinnamon
Directions
Merge apples, water, cornstarch, spice, &and lemon juice in a medium mixing bowl. Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes in to bottom of pan. Fill pie pan with mixture, and bake in oven at 350 degrees.
In order to celebrate the festival of Pi, are you sure do healthified version of the pie?
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