As the saying goes “Life is short, so eat dessert first.”
Fresh Peach Pie
Pastry for 9 inch two-crust pie
5 cups sliced fresh peaches (7 or 8 medium)
1 tsp. lemon juice
3/4 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
2 Tbsp. butter
Heat oven to 425 degrees. Prepare pastry. Toss peach slices with lemon juice. Stir together sugar, flour and cinnamon; mix lightly with peaches. Turn into pastry-lined pan. Dot with butter. Cover with
top crust, seal edges and cut slits in crust to let the steam escape.
Bake for 40 to 45 minutes. If edges get too brown before it’s done baking, cover them with 3 inch strip of foil.
Sugar Free Strawberry Pie
3 c. sliced strawberries
1 small pkg. sugar free strawberry Jello
1 pkg. sugar-free instant vanilla pudding
Layer strawberries in a pie plate. Mix Jello with 1 cup hot water. Allow to set for 30 minutes. Mix pudding with 1 cup cold water. Add to Jello mixture. Pour over strawberries. Chill
1 pkg. sugar free orange Jello
1 pkg. sugar free vanilla pudding
1 can mandarin oranges, drained
1 container fat free Cool Whip
Dissolve Jello in 1 cup boiling water. Add ice cubes to make 2 cups. Let stand 5 minutes. With mixer, add vanilla pudding, then add drained oranges. Fold in Cool Whip. Freeze in containers.