15
Pumpkin Whip Pie
1 8 inch baked pie cru s t
1/2 cup milk
1 pkg. vanilla instant pudding
1 cup pumpkin
1 1/2 tsp. allspice
Blade B
Combine milk, pudding, and allspice. Fill baked
8” pie crust or graham cracker crust. Top with
whipped topping and serve.
Skim Milk
Whipped Topping
THIS IS VERY IMPORTANT! Put the milk
on ice before starting recipe.
The milk
must be skim milk and ice cold. 1%, 2%, and
whole milk will not thicken.
Blade A
In a tall cylinder container, pour 1/4 to 1/2 cup
iced cold skim milk. Place the wand on the
bottom of the container. Move wand from side to
side in an up and down motion. You are pulling
air in a very high rate of speed. When it peaks, add
1/2 tsp. vanilla and sweetener of your choice.
To make topping into a diet dessert, just add
cold fruit of your choice – strawberr i e s ,
blueberries, peaches, apples, pears, bananas,
etc. Serve immediately.
To make your skim milk topping last to use for
desserts, pre-mix gelatin, add one tbsp. to milk
and chill, then whip.
Use plain topping on coffee for a diet cappuccino.
Whip Fruit Pie
Graham Cracker Crust
1/2 cup diet margarine, melted
1 1/2 cups graham crackers
3 tbsp. artificial sweetner
Blade B
Mix well.
P ress firmly into 9 inch pie plate
Fruit Whip
2 cups skim milk
2 pkgs. flavored gelatin (your choice)
2 cups fruit, of choice
Blade B
Dissolve Gelatin according to package instru c t i o n s .
Combine with milk. Put in freezer for 40 minutes.
Blade A
Remove from freezer and move in up and down
motion until mixture is thick and 2 qt.
container is full. Add 1/2 cup fruit and blend.
Add remaining fruit and gently mix. Pour into
shell and refrigerate until firm.
Makes one pie.
DESSERTS
Summary of Contents for Thunder Stick Pro
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