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Peach Cream Pie |
| 1
package (4-serving size) sugar-free peach gelatin (any flavor gelatin
can be substituted)
1 cup boiling water
1 cup marshmallow creme
1 cup plain nonfat yogurt
1 package (3 ounces) ladyfingers
1 container (8 ounces) frozen lite
whipped topping, thawed
Fresh or canned peach slices
packed in juice, drained, (or other appropriate fruit) for garnish |
| Using
blender or electric mixer combine gelatin and boiling water. Blend on
low speed 1 minute; blend on high speed 1 additional minute. Add
marshmallow creme, blending well. Mix in yogurt. Pour into medium bowl.
Refrigerate until almost set, 2 to 2-1/2 hours, stirring occasionally.
Meanwhile, line 9-inch pie plate with
ladyfinger halves, split sides up, cover and set aside. Stir chilled
gelatin mixture with wire whisk or fork until smooth. Spoon into
ladyfinger crust. Cover and refrigerate several hours or overnight.
Carefully spoon and spread whipped topping on filling.
Garnish with peach slices just before serving.
8 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
