Creamy Prune Pie Filling Recipe
A never to be missed recipe of Creamy Prune Pie Filling. Once you try this Creamy Prune Pie Filling things will change for good. This Creamy Prune Pie Filling is never going to fail as a Dessert. The main ingredient in Creamy Prune Pie Filling is Fruits. It is tasty as well as a Diabetic dish. Once you try out this Creamy Prune Pie Filling recipe, don't forget to inform me what you think about it .
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
10 pkts. concentrated acesulfame-K
1/3 cup flour
Pinch salt (optional)
2 cup skint milk
1/3c. egg substitute
1 cup nonfat sour cream
1 tsp vanilla extract
2 tsp grated lemon peel
1 tsp lemon juice
1/2 cup pitted prunes, cut into small pieces
Topping
3 egg whites
1/4 tsp cream of tartar
2 tsp sugar
3 pkts. concentrated acesulfame-K
1/2 tsp cardamom
Directions
Combine the 10 packets of acesulfame-K, flour, and salt in a saucepan.
Add the milk and stir to combine.
Bring to a boil and cook for 1-2 minutes, stirring with a wire whisk.
Turn off the heat.
In a separate container, add a small amount of the hot milk and the egg substitute.
Return this to the saucepan and cook for several minutes over low heat, stirring with a wire whisk.
Let cool for a few minutes.
Add the sour cream, vanilla extract, lemon peel, lemonjuice, and prune pieces.
Whisk together.
Pour into a prepared pie shell or into an empty 9 inch (23 cm) pan if you wish to reduce calories.
Then prepare the topping.
Beat the egg whites with an electric mixer, add in the cream of tartar near the end.
Then beat in the sugar, acesulfame-K, and cardamom.
Spread the meringue over the top of the pie.
Use a rubber spatula to be sure the topping goes all the way to the edges.
Bake in a preheated 350°F (180°C) oven for 13 minutes.
Cool in the refrigerator.
Add the milk and stir to combine.
Bring to a boil and cook for 1-2 minutes, stirring with a wire whisk.
Turn off the heat.
In a separate container, add a small amount of the hot milk and the egg substitute.
Return this to the saucepan and cook for several minutes over low heat, stirring with a wire whisk.
Let cool for a few minutes.
Add the sour cream, vanilla extract, lemon peel, lemonjuice, and prune pieces.
Whisk together.
Pour into a prepared pie shell or into an empty 9 inch (23 cm) pan if you wish to reduce calories.
Then prepare the topping.
Beat the egg whites with an electric mixer, add in the cream of tartar near the end.
Then beat in the sugar, acesulfame-K, and cardamom.
Spread the meringue over the top of the pie.
Use a rubber spatula to be sure the topping goes all the way to the edges.
Bake in a preheated 350°F (180°C) oven for 13 minutes.
Cool in the refrigerator.
