Good morning. 0830, sunny, 76* with 88% humidity. Forecast high of 95 with no chance of rain. I have internet this morning. Wahoooo!!!
Drew, it is good that your uncle remembered the local library. My county library is right beside my work. Until I started writing myself, I was in there almost everyday. Half of the upstairs in our house is a library, and it is not big enough to hold all my books. Anytime I go to the thrift stores, I have to cull something to make room for the new books. I take the culls to the library or one of the Christian thrift stores in our area.
A while back I posted Margie's low sugar pie recipe at
http://www.tractorbynet.com/forums/rural-living/288289-whats-supper-5.html. But I will go ahead and cut and paste it here. I really like this pie. The blueberry and strawberry are my favorites. The only sugars or carbs are in the yogurt, pie shell and fruit.
Here is her recipe for the pie.
Blueberry Low Fat {or low sugar} Pie
1 graham cracker crust (large size)
1 package sugar free berry blue jello gelatin
1/4 cup water
1 tub fat-free {or sugar free} whipped topping 8oz
2 blue berry light yogurt (6oz cups)
Instructions:
Boil the water. In a large bowl, mix the gelatin and boiling water until the gelatin is completely dissolved. Stir in both cups of yogurt (a whisk works best) then add in the whipped topping. Spread into your graham cracker crust and refrigerate for approximately 2 hours.
Comments:
We add fresh blueberries
We have made three pies at once by using 3 small pie crusts instead of 1 large, 16 ounces of fat-free whipped topping and 3 blueberry yogurt, 1 package berry blue gelatin and 1/4 cup water.
We also freeze ours and remove about thirty minutes before serving.
The possibilities are endless just substitute your favorite gelatin and yogurt flavors!!!