Sour Cream Raisin Pie

The tradition of covered-dish suppers goes back to our first settlers, and a simple but delicious pie like this one would surely be welcome on any table! Dried fruits were an important source of nourishment for those pioneers, since they could be stored safely for long periods of time.
Serves 8

1 Pillsbury refrigerated unbaked 9-inch piecrust
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1 cup raisins
1/2 cup Land O Lakes no-fat sour cream
1/4 teaspoon ground nutmeg
1/2 cup Cool Whip Lite

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate and flute edges. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Stir in raisins. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Fold in sour cream and nutmeg. Spoon mixture into prepared piecrust. Bake for 10 minutes. Reduce heat to 350 degrees continue baking for 20 to 25 minutes. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

Each serving equals:
HE: 1 Fruit, 1/2 Bread, 1/4 Skim Milk, 1 Slider, 5 Optional Calories
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231 Calories, 7gm Fat, 4gm Protein, 38gm Carbohydrate,
210mg Sodium, 95mg Calcium, 1gm Fiber
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DIABETIC: 1 1/2 Starch, 1 Fruit, 1 Fat

"Cooking Healthy Across America, pg. 48"

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