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Reduced-fat, Low-sugar Peach Pie


  • 1 (9 inch) pie shell, uncooked in deep pie pan
  • 3-4 fresh-sliced (very ripe) peaches
  • 1 ½ c. Splenda
  • 3 tbsp. flour
  • 3 egg substitutes
  • 1 tsp. vanilla
  • ½ stick margarine


  1. Preheat oven to 450 degrees F.
  2. Place uncooked pie shell into 9-in. pie plate and top with the sliced peaches.
  3. In bowl, sift together 1 ½ cups Splenda and 3 tablespoons flour.
  4. Add egg substitutes and 1 teaspoon of vanilla to dry ingredients.
  5. Slice ½ stick of margarine over peaches and pour dry mixture over peaches.
  6. Bake at 450 degrees for 10 minutes and 350 degrees for 1 hour.




No-bake Lemon Cream Pie


  • 1 can (12 oz.) evaporated milk
  • 1 container light whipped topping
  • 1 sm. can frozen lemonade
  • graham cracker crust


  1. Beat together and pour into graham cracker pie crust.
  2. Chill 3-4 hours and serve.

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