Orange Peach Pie
When our children still lived at home, I made this light and fruity pie for Sunday dinners. Slice were gobbled up in no time.—Jeanette Zee, Darlington, Wisconsin
Ingredients
- 3 tablespoons plus 1-1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- Sugar substitute equivalent to 1/2 cup sugar
- 2 packages (.3 ounce each) sugar-free orange gelatin
- 5 cups diced peeled fresh or frozen unsweetened peaches, thawed and drained
- 1 reduced-fat graham cracker crust (9 inches)
- 1 cup nonfat whipped topping
