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    You are in: Home / Recipes / Low Fat Splenda Pineapple Cream Pie Recipe
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    Low Fat Splenda Pineapple Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    30 mins

    24 hrs

    Sherrybeth's Note:

    This was recently given to me by a friend who is also diabetic. I really enjoyed this more than I thought I would so I thought I would share it with you. It does have to be chilled overnight before serving.

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    Units: US | Metric


    1. 1
      In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
    2. 2
      Add Splenda and beat with an electric mixer on low speed until blended.
    3. 3
      Beat on high speed for 4 minutes or until topping thickens and forms peaks.
    4. 4
      Set aside.
    5. 5
      In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
    6. 6
      Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
    7. 7
      Spoon pie filling into prepared reduced-fat graham cracker crust.
    8. 8
      Cover and chill overnight before serving.
    9. 9
      Note: Using whipped topping mix rather than prepared, fat-free, non-dairy whipped topping will ensure a better texture and will allow the pie to better maintain its shape.

    Ratings & Reviews:


    Nutritional Facts for Low Fat Splenda Pineapple Cream Pie

    Serving Size: 1 (78 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 122.9
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 2.6 g
    Cholesterol 3.8 mg
    Sodium 243.9 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 0.3 g
    Sugars 11.8 g
    Protein 3.1 g

    The following items or measurements are not included:

    reduced fat graham cracker crust

    fat-free sugar-free instant vanilla pudding mix

    Splenda granular

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