Low Fat and Low Sugar Candy Cane Pie
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I have the biggest sweet tooth ever, and it seems to get worse during the holiday season. It seems like all of the fun treats make an appearance during this time of the year. It is just so tempting and hard to resist!!! They say the time between Thanksgiving and the New Year, the average person gains 7-12 pounds! I for one, cannot afford this weight gain. I try so hard not to go overboard and finding sweet treats like this, helps me to stay on track.
This pie is perfect and I cannot even tell it is low fat. I have also added in sugar free ingredients and links to those items also. You can make the recipe low fat or low sugar. Low sugar is actually better for you and many people prefer this, so if you want a great tasting low sugar treat, be sure to follow those tips. It has the perfect amount of sweet and couple it with the great taste of peppermint and you feel like you are in a winter wonderland. The taste is just perfect for this time of year.
Here is the recipe:
Ingredients:
Crust:
4 sheets chocolate graham crackers broken into pieces
2 T light whipped butter or light buttery spread
For a low sugar crust: Purchase low sugar crust here
Filling:
1/2 C fat-free sweetened condensed milk (for low sugar, here is a link to a powdered sugar free mix)
1/4 C fat free milk
One 4-serving box Jell-O sugar free fat free vanilla instant pudding mix
3 C Cool Whip Sugar Free or here is a peppermint, sugar-free, whipped topping
3 t mini semi-sweet chocolate chips or sugar free chocolate chips
2 standard-sized peppermint candy canes or 10 mini candy canes, crushed or sugar free peppermints, crushed
Optional: Sugar Free Reddi-wip
Directions:
Preheat over to 400 degrees. Spray a pie pan with nonstick spray.
Pie Crust:
In a blender or food processor, grind graham cracker pieces into crumbs. Transfer to a medium bowl.
In a small microwave-safe blow, microwave butter for 15 seconds, or until melted. Add to the medium bowl and thoroughly mix.
Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
Bake until firm, about 10 minutes. Let cool.
Filling:
To make the filling, pour condensed milk into a large bowl. Add milk and pudding mix. Whisk until smooth, about 2 minutes. Fold in Cool Whip. Stir in chocolate chips and 3/4ths of the candy cane pieces.
Evenly spread filling into the crust. Refrigerate until completely chilled and set, at least 1 1/2 hours.
Sprinkle with remaining candy cane pieces and decorate with reddi-wip.
Be prepared to be amazed! Your friends and family will never know that it is low fat! It is such a great way to save a few calories during this season. If you want to, you can also top it with Andes mints or anything else that gives this pie a festive appeal. I also love recipes that are not so easy on your waistline. I will share these in later posts. What are some of your favorite treats to eat during the holiday season?
