Low Fat Vegan Pineapple Pie Recipes

LEMON PINEAPPLE PIE

Steps:

• In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack. , Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool. , In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely. , Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.

VEGAN MUG CAKE WITH PINEAPPLE AND MINT

Steps:

• Combine pineapple, banana, cream of coconut, rolled oats, quick-cooking oats, baking powder, mint, chia seeds, and poppy seeds in a blender; blend until smooth. Pour into 2 mugs.
• Microwave at the highest setting until mug cakes have set and risen well, about 3 minutes. Allow to cool a few minutes before serving.

LOW FAT VEGAN CARROT CAKE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, mix flour, flax, baking soda, cinnamon, baking powder, and salt.
• In a large bowl, mix sugar and pumpkin until creamy.
• Add vanilla, then add applesauce and carrots.
• Mix wet and dry ingredients together and add raisins if using.
• Pour batter in a greased* 9x13 pan or two 9 in cake rounds for a layer cake.
• Bake for 40 - 45 minutes or until toothpick comes out clean.
• Cool adequately if frosting or adding topping**.
• *To grease the pan I use 1-2 tsp of non hydrogenated vegan margarine because it gives the cake a little richness without adding a lot of fat.
• ** For a nice low-fat topping I put crushed pineapple on top.

LOW-FAT VEGAN PINEAPPLE PIE

Steps:

• First make the cream. In the food processor or with the immersion mixer bled chopped pineapple, yogurt and cornstarch. I dont add sugar because the pineapple is sweet enough to my taste, but if you like pies to be sweeter, you can add 150 gr superfine white sugar.
• Once it's creamy, transfer into a deep saucepan and heat over medium heat. Cook stirring constantly until it's well thickened, about 5 minutes. Set aside.
• Turn on the oven to 180°C.
• In a large mixing bowl combine flour with the baking powder and sugar. Stir. Make a well in the center and add juice and oil. Quickly knead with your hands to form soft dough.
• Cut 1/3 piece from the dough and set aside.
• Place the bigger part of dough onto a baking paper and roll into 1/2 inch thin crust. Place it into a round baking pan and cover evenly the sides of the pan.
• Pit the bottom of the pie crust with a fork.
• Fill with the thick pineapple cream.
• Roll the remaining 1/3 part of dough into a 1/2 inch thin crust, then place it onto the cream to close the pie.
• Close evenly the edges of the pie crust.
• With a knife cut four long lines on the top of the pie.
• Brush lightly with 1 tbsp of soy yogurt.
• Bake in the preheated oven about 40-45 minutes, or until well browned on top.
• Allow to cool comleteley, then slice in triangles and serve.
• Usually, I make these pies the evening before and serve the next morning for breakfast.