Peach Becky Pie

Shared by: Frank and Karen

4 Points Per Serving

Hi everyone, I made this pie last night and it is wonderful. So quick and easy to make and so full of flavor. The raspberry fruit spread gives it something extra. This one is a keeper. The only change I made was I used a shortbread piecrust instead of the buttered-flavored piecrust the recipe calls for. (It was what I had in the pantry.) This recipe is from the Diabetic's Healthy Exchanges Cookbook.

1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix

2/3 cup Carnation Nonfat Dry Milk Powder

1 1/4 cups water

1 cup Cool Whip Lite®

2 cups peeled and chopped fresh peaches

1 (6-ounce) Keebler butter-flavored piecrust

1/4 cup raspberry spreadable fruit spread

In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/2 cup Cool Whip Lite. Add chopped peaches. Mix gently to combine. Spread mixture evenly into piecrust. Refrigerate while preparing topping. In a small bowl, stir raspberry spreadable fruit until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine. Spread topping mixture evenly over set filling. Refrigerate at least 2 hours.

Cut into 8 servings.

Each serving equals: Diabetic: 1 Starch - 1 Fruit - 1 Fat

194 Calories - 6 gm Fat - 3 gm Protein - 32 gm Carbohydrate - 323 mg Sodium - 2 gm Fiber

HE: 3/4 fruit - 1/2 Bread - 1/4 Skim Milk - 1 Slider - 3 Optional Calories