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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 185.5
  • Total Fat: 3.9 g
  • Cholesterol: 0.5 mg
  • Sodium: 425.0 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Fresh Fruit Pie calories by ingredient
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Fresh Fruit Pie

Submitted by: TREE63
Fresh Fruit Pie

Introduction

The original recipe is from Zonya Focco's Book Lickety Split but I tweaked it to fit my taste buds and the amount of calories I wanted it to have. Originally each slice was 250 calories now with my revised version its 185 calories. If you're looking for a light, healthy, easy dessert...Look no further!! The original recipe is from Zonya Focco's Book Lickety Split but I tweaked it to fit my taste buds and the amount of calories I wanted it to have. Originally each slice was 250 calories now with my revised version its 185 calories. If you're looking for a light, healthy, easy dessert...Look no further!!
Number of Servings: 16

Ingredients

    1 lg pkg (0.6 oz) sugar-free strawberry gelatin
    2 cups boiling water (as called for on box)
    1 lg pkg (5.1 oz) sf instant vanilla pudding
    1½ cups skim milk (instead of 3 cups called
    for on package)
    2 lg (9 oz each) reduce fat graham cracker crusts,
    regular or chocolate
    1 quart fresh strawberries, cleaned & sliced
    2 bananas, sliced
    4 fresh peaches or nectarines,
    sliced into wedges
    1 pint fresh blueberries, washed and drained

Directions

Makes 2 pies

3 hours before serving or night before:
Place gelatin in a medium bowl, add boiling water and stir to dissolve.
(You will not be adding the cold water as called for on the box.)
In a large bowl, mix together with an electric mixer. It will be thicker than usual.
Add the dissolved gelatin and mix until smooth.
Place fruit attractively to fi ll crust, using in order listed.
Pour 1/2 of the pudding mixture over each pie.
The pudding mixture will seep between each piece of fruit.
Refrigerate until firm, about 2 hours.

Number of Servings: 16

Recipe submitted by SparkPeople user TREE63.






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