Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
Zucchini Cobbler (Mock Apple Pie)
LOW FAT PECAN PIE
INGREDIENTS:
8 cups of chopped, seeded, and peeled Zucchini (cut into ½ to ¾ inch pieces)
2/3 cup of lemon juice
1 cup of sugar
1 tsp of cinnamon
½ tsp of nutmeg
Crust Ingredients:
4 cups of flour (You can try rice flour or Better Batter flour if you'd like to stay away from gluten.)
2 cups of sugar
1 ½ cups of cold margarine
1 tsp of cinnamon
INGREDIENTS:
3 egg whites1 prepared pie crust, unbaked
1 large egg
1 cup light corn syrup
½ cup Splenda sugar
1/3 cup packed brown sugar
1 tsp vanilla extract
1/8 tsp salt
1 cup pecan halves
DIRECTIONS:
Preheat the oven at 375 degrees. Then in a large sauce pan, cook and stir Zucchini and lemon juice for 15 to 20 minutes. Then add sugar, cinnamon, and nutmeg into mixture. Simmer for one minute longer, then remove from the heat and set aside. For the crust, combine flour and sugar together in a bowl. Cut in code margarine until the mixture resembles coarse crumbs. Stir in ½ cup of crust mixture into the Zucchini mixture. Press ½ cup of remaining crust mixture into a greased 15 x 10 x 1 inch baking pan. Spread the Zucchini mixture over the top and crumble the rest of the crust mixture over the Zucchini mixture. Sprinkle with cinnamon. Place in oven and bake at 375 degrees for 30 to 40 minutes, then remove and cool. Enjoy!
DIRECTIONS:
Fit the dough into a 9 inch pie pan, pressing to fit and crimping edges to form a rim. Freeze for 20 minutes. Preheat oven to 350 degrees. In a large bowl, combine egg whites, egg, corn syrup, Splenda, brown sugar, vanilla and salt; mix well. Sir in pecan halves and pour mixture into pie shell. Bake 25 minutes, and then tent loosely with aluminum foil. Bake until the tip of a knife inserted 1 inch from edge comes out clean, 15 to 20 minutes longer. Remove the pie from the over and cool on a wire rack