Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Heather Woodford      

Recipe Categories:

    Sour Cream Raisin Pie

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    The tradition of covered-dish suppers goes back to our first settlers, and a simple but delicious pie like this one would surely be welcome on any table! Dried fruits were an important source of nourishment for those pioneers, since they could be stored safely for long periods of time.
    Serves 8

    List of Ingredients

    • 1 Pillsbury refrigerated unbaked 9-inch piecrust
    • 1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
    • 2/3 cup Carnation Nonfat Dry Milk Powder
    • 1 cup water
    • 1 cup raisins
    • 1/2 cup Land O Lakes no-fat sour cream
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup Cool Whip Lite


    1. Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate and flute edges. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Stir in raisins. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Fold in sour cream and nutmeg. Spoon mixture into prepared piecrust. Bake for 10 minutes. Reduce heat to 350 degrees continue baking for 20 to 25 minutes. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.

    Final Comments

    Each serving equals:
    HE: 1 Fruit, 1/2 Bread, 1/4 Skim Milk, 1 Slider, 5 Optional Calories
    231 Calories, 7gm Fat, 4gm Protein, 38gm Carbohydrate,
    210mg Sodium, 95mg Calcium, 1gm Fiber
    DIABETIC: 1 1/2 Starch, 1 Fruit, 1 Fat

    "Cooking Healthy Across America, pg. 48"




previous page | recipe circus home page | member pages
mimi's cyber kitchen |