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Old 03-25-2006, 04:24 PM   #121
ska53
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Yes, I made both the strawberry and peach without the crust. Both hold together and cut just like a pie!
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Old 03-25-2006, 05:13 PM   #122
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Quote:
Originally Posted by Tennessee
instant has more carbs than cook and serve
Well, actually, the s/f jello chocolate cook 'n serve has 8 carbs per serving and the instant has 7--not that one carb bothers me. Unfortunately I couldn't find the vanilla cook 'n serve that was s/f, nor anything but the chocolate. The vanilla may very well have less. It makes sense that chocolate would have more. I guess you can tell what I've got in my cupboard right now. LOL

I've got the pie in the fridge and I made a mock graham cracker crust with almond flour. I snuck a taste while ago and ummm...berry good. I can't wait to have it tomorrow.

Last edited by SugarBabi; 03-25-2006 at 05:17 PM..
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Old 03-25-2006, 05:15 PM   #123
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Quote:
Originally Posted by ska53
Yes, I made both the strawberry and peach without the crust. Both hold together and cut just like a pie!
Now you've got me thinking blueberry, blackberry....etc. Lotsa possibilities.
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Old 03-26-2006, 04:59 AM   #124
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I have not been able to find Jello sugar free, cook and serve vanilla, I can only find the chocolate around here, But just wanted to let you know to check the store brands I found the sugar free, cook and serve vanilla, Kroger brand at my local(small) Kroger. If you don't have a Kroger maybe your store has their own store brand. I haven't tried this pie yet but I am going to soon.
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Old 03-26-2006, 06:58 AM   #125
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Hmmm..how about raspberry pie? Gosh that would be good and rich, wouldn't it? You could use the frozen ones..to save $..

And, I have used the instant sugar free vanilla pudding, too..and it works fine.

Hey..another thought: How about doing the peaches..and using orange jello..
Like those delicious fuzzy navel drinks..yummy..

Last edited by CarolynF; 03-26-2006 at 06:59 AM..
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Old 06-17-2006, 08:33 AM   #126
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BUMP...........I'm taking this to Euchre Club tonight.
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Old 06-17-2006, 10:27 AM   #127
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Pam: Thanks for bumping this great recipe..
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Old 06-17-2006, 01:40 PM   #128
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Carolyn, you're welcome. Thanks again for this easy and great tasting pie recipe!
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Old 06-25-2006, 06:03 AM   #129
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Thanks for the recipe. I made it but added a hazelnut crust. With SF whipped cream it tasted like strawberry shortcake. Delicious.
Next time I'll prob try to substitute the pudding because it has alot of cornstarch in it which is one of things I try not to use. But I splurged this time and it was really good.
There was a recipe in Low Carb Luxury magazine that was similar but no pudding--it used cream. I may give it a try next time. If anyone has tried that one, I'd be interested in what you thought.
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Old 06-25-2006, 12:40 PM   #130
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Carolyn! I love you for this! My husbands favorite pie is strawberry-rhubarb, he is gonna love this! Have you made it using raspberries, they are less carbs(at least on ******)than strawberries? The rhubarb-strawberry will be great, rhubarb has less carbs than strawberries as well!
Thanks again!!
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Old 06-25-2006, 05:20 PM   #131
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Quote:
Originally Posted by CarolynF
Hmmm..how about raspberry pie? Gosh that would be good and rich, wouldn't it? You could use the frozen ones..to save $..

And, I have used the instant sugar free vanilla pudding, too..and it works fine.

Hey..another thought: How about doing the peaches..and using orange jello..
Like those delicious fuzzy navel drinks..yummy..
I didn't think about using orange jello. I used the store brand peach jello and the carb clever peaches...well, the pie was beautiful and everything, but I couldn't get past the wierd taste of that peach jello. So now that I've read this, I'm going to try again with orange jello instead. Thanks for the idea, Carolyn!!

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Old 06-25-2006, 07:25 PM   #132
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Yes..I don't like peach jello either..but I think orange would taste good..
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Old 07-02-2006, 09:05 PM   #133
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Bumping for those who haven't seen this fabulous recipe!!! I took this to a pitch-in yesterday and making it again for the 4th. Everyone LOVES it!
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Old 07-04-2006, 05:36 PM   #134
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Strawberry Pie

Just wanted to say Thanks for this recipe. I made it last night , so I would have it today for our cookout. It was absolutely wonderful. My children loved it.
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Old 07-05-2006, 07:50 AM   #135
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Made it last week, crustless.

DH thought it needed something "crunchy-salty", so I made the following (enough for 2 good-size servings):

2 Tbs. butter
2 Tbs. DaVinci French Vanilla
2 tsp. polyd
2 Tbs. rolled oats
2 Tbs. sliced almonds
2 Tbs. almond meal
1/4 tsp. salt

Put butter, polyd and DaVinci in a small saucepan over med. heat. Stir until butter is melted, and polyd is dissolved. Stir in oats, almonds, and salt. Continue stirring over med. heat until almonds have colored slightly.

Let cool, and spoon onto plate or into dessert dishes (I made my "pie" in an 8x8 square glass baking dish), and serve pie slices on top.

I thought about making this into a crust, but don't know if it'd get too soggy. It's REALLY good as a crunchy base, though.

I'll be trying it with raspberries & raspberry Jell-o tonight... I just picked my first crop of raspberries, and need to use them!
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Old 07-05-2006, 10:28 AM   #136
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dizneegirl,

I really like your idea about putting the "crust" on a plate and adding the pie on top separately. I used to do this with my french silk pie.
I made a crust for this strawberry pie with almond meal, pecan meal, a little stevia and splenda and an egg white. The crust was fine by itself, but got totally soggy under the pie.
Next time I make the strawberry pie, I'll try your way.
thanks,

Connie
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Old 07-05-2006, 11:08 AM   #137
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My mom makes this jello recipe that has a layer of cream cheese on the bottom. I bet this would be delicious with a layer of cream cheese. It would probably hold up better on top of the "graham cracker" crust, with the strawberries and filling over that.
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Old 07-05-2006, 02:26 PM   #138
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I made this today, it's chillin' in the fridge right now! Can't wait to try a piece! I used instant sf vanilla pudding (accidentally got the sugery one) and I had a large sf strawberry jello, so I just used that and added the carb countdown milk plus another 1/2 cup of water. I hope it's not to jello-y. I had to use my hand blender to break up the sf instant pudding mix, but it worked fine. I also topped mine with some blueberries I had. It's very pretty! I'll report back once I've tried it!
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Old 07-05-2006, 02:33 PM   #139
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Great idea Diznee..Or of course, you could serve it on top of the topping..for a crunchy
topping, too..yummm..

Pam, let us know what happens..Yes, that sf pudding is sometimes hard to break down..
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Old 07-05-2006, 02:48 PM   #140
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Wow. I'm definitely going to try this! Sounds delish!
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Old 07-05-2006, 05:24 PM   #141
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Well, the verdict is in! This is very tasty, fruity and refreshing. I'd love to try and fold in some whipped cream to see if I can get a "dream whip" consistency. I also want to try it with the small jello instead of the large, my pie is very very strawberry! I don't taste any of the pudding. This is so easy and perfect for summer! I think I'd like a crust next time too.

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Old 07-05-2006, 11:21 PM   #142
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Quote:
Originally Posted by 5cats4me
Well, the verdict is in! This is very tasty, fruity and refreshing. I'd love to try and fold in some whipped cream to see if I can get a "dream whip" consistency. I also want to try it with the small jello instead of the large, my pie is very very strawberry! I don't taste any of the pudding. This is so easy and perfect for summer! I think I'd like a crust next time too.

hey, that's beautiful. Red, white and blue, perfect for 4th of July!!
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Old 07-06-2006, 08:09 AM   #143
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Quote:
Originally Posted by SugarBabi
hey, that's beautiful. Red, white and blue, perfect for 4th of July!!

I know, I thought that too! Too bad I made it on the 5th! I'm going to have some for breakfast right now!
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Old 07-06-2006, 10:49 AM   #144
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Ok folks, I'm sticking my 2 cents in even though I wasn't asked. :blush: Don't want to offend anyone but thought this was worth sharing.

Though the recipe looks and sounds wonderful I still haven't gotten around to trying it. why, but... while making a s/f no bake cheesecake this morning and thinking about the people that have posted wanting to avoid the starch in the jello pudding I had the idea to use the no bake cheesecake as the "binder" for Carolyn's wonderful recipe. Why not? The carbs would probably be close but it would totally cut out the starch.

Of course it would change the taste some.

I've already made mine without the berries but will give it a shot one of these days. Just wanted to post in case anyone else wanted to give a try.
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Old 07-06-2006, 02:06 PM   #145
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Deannie...I think making this with cream cheese and jello would make a very creamy
pie..gotta get the cream cheese smooth in it..

All of us love tweaks!!!
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Old 07-06-2006, 02:17 PM   #146
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Quote:
Originally Posted by CarolynF
I love that "crust"...but this is sooooooooooooooo easy to
do without the crust..LOL...

Now..What other flavors would be good?? Do they make a sugar
free peach jello??? so you could have peaches in it?? Or...
raspberries would be wonderful..

Or: Make a small amount and put it on top of cheesecake or
custard pie..

How was the white chocolate pudding???
Yes - they do make sugar free peach jello - but it's NOT very good. Now raspberries sound real good - and the raspberry jello is GOOD.
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Old 07-06-2006, 07:48 PM   #147
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Carolyn, you're right about the "creamy" using the cheesecake recipe. The one I made this morning was really smooth. I haven't served it yet as I think the flavors blend better if made a day ahead of time, but I can say, I've made this one before (different flavor) and it is GOOD as well as smooth.

So, does that mean the recipe as written is not really creamy? More like a jelly? Everyone says how good it is but I don't remember anyone telling about the texture. I may have read it and not remember though. This post is getting quite long now...a sign of a really good and popular recipe.

I have planned this original recipe in the menu in the next couple of weeks so I will find out for myself, eventually. :blush: There are just so many recipes to try... :blush:
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Old 07-07-2006, 08:39 AM   #148
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Deannie, adding cream or cream cheese will make the pie creamy but the basic recipe is not--it's more jellied consistency. The pudding really just acts like a binder and adds some sweetness but it doesn't come through like you added pudding as I originally thought it would. I added some Hood LC milk to mine which did add a creamier consistency and it was plenty thick.
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Old 07-07-2006, 10:07 AM   #149
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I see, jackie. Thanks for the info. Now I have to try it both ways...
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Old 07-07-2006, 04:39 PM   #150
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i saw this today and decided to try it. i did it without the crust and used half cream and half water to equal 1-1/2 cups liquid. this is great. it's a nice light desert for summer plus it was so easy i think my husband could even make it (he's not exactly much of cook--he can boil water and nuke things however)
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