Even though this is a healthy recipe blog, I thought it wouldn't hurt to send in a less-fat pie recipe, since Thanksgiving is right around the corner!
Here's a link for the original recipe. It's about as fattening as a pie can get, but I think with a few modifications you can cut out a lot of fat, but still get a flavorful, creamy, lemon pie.
These are my changes to the recipe:
1/4 cup lemon juice, instead of 1/2 cup. I love a good lemon flavor, but this really is a bit tart, especially with the sour cream added to it.
Use whip cream as a garnish, you really don't need that much cream, especially if it's not as tart. (It's still creamy since it's a custard filling, plus the sour cream makes it creamy.)
*Use less fat sour cream, not fat-free, to cut fat but still get a good flavor
I haven't tried this, but I think you could get away with less butter as well. I may even try to omit it, and just add back 1/8 tsp. of salt, since I always use salted butter.
One plus to a lemon pie is that lemon juice is actually one of those super foods. Along with vinegar, it greatly reduces your blood sugar level, which will probably get pretty high with all the foods we eat for Thanksgiving.
Just think, eat in moderation, and you'll enjoy a delicious meal without feeling sick afterwards! :)
(That's what we're working on as a family.)
Recipe submitted by Margaret Tew
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