Cooking Mommy: Chocolate Pudding Pie, no sugar added

Tuesday, May 15, 2012

Chocolate Pudding Pie, no sugar added

This is yet another sugar free pie recipe. This one is super simple, but everyone enjoyed it.

Ingredients
1 package sugar free chocolate instant pudding
1 1/2 cups cold milk (fat free or 1%)
1 graham cracker crust
8oz sugar free whipped topping, thawed

Directions
Beat pudding and milk together for 2 minutes. Spread half into the crust. Stir in 1 cup whipped topping into remaining pudding. Spread over pudding in crust. Smooth remaining whipped topping on top of the pudding. (Mine doesn't look very even because I didn't allow my whipped topping to thaw completely.) Refrigerate for at least 3 hours before serving.

WW points: 4 points for 1/8th of the pie!

No comments:

Post a Comment

Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.