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By Jeanne Jones
Published on Wednesday, Dec 03, 2008
DEAR JEANNE,
This recipe used to be the favorite pie for our holiday table, but it has too many calories, with the heavy whipping cream in it. Are there any substitutions we could use to lighten it up? Thank you!
— Larry and Billie Fischer,
Orrville EGG NOG PIE
1 tsp. unflavored gelatin; 1 tsp. water; 1/2 cup milk; 1/2 cup sugar; 1 tbsp. cornstarch; 1/4 tsp. salt; 3 egg yolks, beaten; 1 tbsp. butter; 1 tbsp. vanilla; 1 pint whipping cream; 1 baked pie shell; and nutmeg for top.
Soak gelatin in cold water. Scald milk in top of double boiler. Combine sugar, cornstarch and salt; add to scalded milk. Cook until thick and smooth (about 15 minutes). Stir in beaten egg yolks. Add butter, gelatin and vanilla. Let cool. Fold in whipping cream (not whipped) right from the carton. Put in baked pie shell. Sprinkle with nutmeg and refrigerate.
Makes 8 servings.
Dear Larry and Billie,
I just love the soy nog that is in stores for the holidays, so I am using it in this recipe. If you don't want to use it, or can't find it, use low-fat eggnog.
I also decided to make it easier, as well as lower in fat, by using a reduced-fat graham-cracker crust. It adds a little bit of cookie crunch to a very soft-set pie. If you prefer a slightly firmer set, add a tablespoon of cornstarch.
LOW-FAT SOY NOG PIE
1 envelope (about 21/2 tsp.) unflavored gelatin
2 tbsp. water
2 tbsp. cornstarch
3 cups soy nog
11/2 tsp. butter
1/2 tsp. vanilla extract
1 reduced-fat graham cracker crust
Nutmeg for sprinkling on top
In a small bowl, dissolve the gelatin in the water. Set aside.
In a small, heavy saucepan, dissolve the cornstarch in the cold soy nog. Over medium-high heat, bring to a boil, stirring constantly. Pour the thickened soy nog into a bowl to cool. Add the butter and vanilla, and stir until melted and combined. Set aside to cool for 10 minutes.
Place the gelatin in the microwave for 10 seconds, until it melts and becomes liquid. Pour into the soy nog mixture and stir until thoroughly incorporated. Pour into the crust, sprinkle with nutmeg and place in the refrigerator to chill.
Makes 8 servings.
Each serving contains about:
Original recipe — 409 calories, 32 grams fat, 167 milligrams cholesterol, 261 milligrams sodium, 27 grams carbohydrates, 4 grams protein and 1 gram fiber.
Revised recipe — 187 calories, 6 grams fat, 2 milligrams cholesterol, 166 milligrams sodium, 29 grams carbohydrates, 3 grams protein and 1 gram fiber.
Send your recipe for revision to:
Cook It Light
Akron Beacon Journal
P.O. Box 1212
La Jolla, CA 92038
Please include a stamped (59 cents), self-addressed envelope. You also can submit requests at http://www.jeannejones.com.
Jeanne Jones' column is distributed by King Features Syndicate.
DEAR JEANNE,
Get the full article here.
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