Recipes: Pineapple Lemon Pudding Pie & Strawberry Jello Pie!

I wanted to share my two favorite summertime pie recipes from when I was a child...oh, the memories! Thanks to the invention of instant Jello and pudding, these recipes are so simple, yet so delicious (and pretty low calorie)!  These will be your new favorite desserts to serve your family & friends too!

Nana’s Pineapple Pudding Pie 

I remember my Nana Fannon making this when I was a little girl. I love the tangy-ness of the lemon and the pineapple with the sweetness of the Cool Whip...takes me back in time!

Prep: 10 min. + chilling

Servings: 6-8

Ingredients:

1-1/2 cups cold 2% milk

1 package (3.4 ounces) instant lemon pudding mix

1 can (8 ounces) crushed pineapple (drained)

1 pre-made graham cracker crust (9 inches)

1-1/2 cups Cool Whip topping, thawed

1/2 cup flaked coconut, toasted

Optional: 1/4 cup chopped walnuts

Instructions:

In a large bowl, whisk cold milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple. Pour into crust. Spread with whipped topping. Sprinkle with toasted coconut (and walnuts, if using). Cover and refrigerate. YUM!

Mom’s Strawberry Jello Pie

My mom used to make this every summer! I always loved it so much... and now I will be making it for my family & friends! So easy, light and delicious!

Prep: 10 min. + chilling

Servings: 6-8

Ingredients: 

1 pre-made graham cracker pie crust 

1 small box strawberry jello mix 

1 (8 oz.) package of Cool Whip topping, thawed 

1 pint of fresh strawberries 

Optional: Fresh mint

Instructions:

If you use fresh strawberries, cut in half, put in bowl and sprinkle small amount of sugar over them. (If using frozen strawberries, thaw and add when jello has cooled.) Dissolve jello in 3/4 cup of hot water in large bowl. Let cool at room temperature. 

Fold whipped topping and strawberries into the jello. Mix well and pour into the crust. Refrigerate for a little while before cutting. Garnish with sliced strawberries,  dollup of Cool Whip and fresh mint. Enjoy! 

Recipes: Summer Time Sorbets & Granitas!

Cool off with these wonderful and easy-to-make sorbet & granitas recipes for summer!


Watermelon Granita
Starting with seedless watermelon makes this a breeze to put together.
5 cups roughly chopped watermelon (seeds removed)
1/4 cup sugar
2 Tbsp lime juice

1. Combine the watermelon, sugar and lime juice in a food processor fitted with a chopping blade. Puree until the fruit is liquefied/smooth.
2. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in glass cups with mint or lime garnish.

Number of servings: 6+

Ruby Red Grapefruit Sherbet
Sherbet relies on egg whites, rather than cream, for a velvety texture. To segment grapefruit, slice off rind with a knife. Holding the fruit over a bowl, cut between the white membranes, letting the segments and any juice fall into the bowl.


2 cups Ruby Red grapefruit segments and juice
2 tsp finely grated orange zest
1 egg white
1/4 tsp salt
1/4 tsp cream of tartar
2/3 cup sugar

1. Place the grapefruit segments, juice and zest in a blender; pulse until pureed.
   
   
2. With an electric mixer on high speed, beat the egg white, cream of tartar and salt in a small bowl until foamy.
   
   
3. Mix the sugar with 3 tablespoons water in small saucepan. Boil 2 minutes without stirring. With the electric mixer at medium speed, beat this sugar syrup into the egg whites, drizzling it in a steady trickle. Continue beating until cool, about 5 minutes. Fold in the grapefruit puree. Chill 2 hours.
   
   
4. Freeze in an ice cream machine, following the manufacturer's instructions. Alternatively, pour the chilled mixture into a 9x13-inch pan; place it in the freezer 1 hour. Stir, breaking up any ice crystals; continue stirring every 15 minutes until slushy but smooth. Yields about 2/3 cup per serving.

Number of servings: 4

Strawberry Sorbet
Because many sorbets are fat-free, they're able to highlight the great flavor of fruit without costing you too much. This one features the luscious strawberries of summer.
1/2 cup sugar
1/2 cup water
1 quart strawberries, stemmed and quartered
2 Tbsp light corn syrup
2 tsp lime juice
1/4 tsp salt

1. Place the ingredients in the order listed in a blender; pulse twice, then blend until smooth.
   
   
2. Freeze in an ice cream machine, following the manufacturer's instructions. Yields about 1/2 cup per serving.

Number of servings: 6
(Source: WeightWatchers.com and FoodNetwork.com)