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This pie is made with instant pudding cool whip and crystal lite lemonade mix.
2 packages 3.5oz of sugar free instant vanilla pudding
2 1/2 cup of milk
1 small tub of crystal lite lemonade (dry)
(one small tub makes 2 quarts)
16 oz. container of thawed cool whip
2 graham cracker crusts
**(Use the following crust for fewer carbs)
3 egg whites---room temp
1/2 tsp cream of tartar
2 tbsp Splenda
2 egg yolks
2 tbsp fat free cottage cheese (mash with fork)
How To Prepare:
Mix pudding with the milk, add the dry crystal lite fold in the cool whip, pour into 2 graham cracker crusts Put in the fridge for a couple hours, enjoy.
Note: would be good with many different CL flavors.
** Low carb pie crust
Preheat oven to 300 degrees. Separate eggs and beat whites with cream of tartar and Splenda until stiff peaks form. Beat egg yolks lightly. Fold yolks and cottage cheese into stiffly beaten whites. Spray pie plate with Pam. Pour in mixture and shape to conform to plate. Bake for 30 minutes.
(6 grams of carbs in entire crust)