Creamy no-cream pies cut the fat

If you're aiming for silky, creamy desserts, you generally need heaps of fat. Cream and custard pies, for example, often call for whole milk, several tablespoons of butter, four to five eggs, even heavy cream.

But it is possible to get the creamy feel without all the fat. Cream and custard pies basically have a pudding as their base, and there are plenty of ways to replicate that without indulging too much.

Low-fat milk and cornstarch can be used to make lighter puddings. And whole milk, while not quite as virtuous, goes a long way to imitating the richness of heavy cream.

In a pinch, boxed puddings, (which are cornstarch-based) usually can be prepared as either low-fat or fat-free, and make a perfectly good base for a chocolate-, coconut- or banana cream pies.

Custards, which are silky but usually less creamy than puddings, generally are made with whole milk and several whole eggs.

Very good low-fat custards can be made with 1 or 2 percent milk and a blend of whole eggs and egg whites. Fat-free custards, made with skim milk and egg whites or egg substitutes, can have good flavor, but often are slightly rubbery.

This silky buttermilk pie topped with blueberries has a creamy, golden custard that's made with fat-free sweetened condensed milk for cream-like smoothness and nonfat buttermilk, which lends its slightly thickened texture and a rich, tangy dairy flavor.

A blend of whole eggs and egg whites give the custard its firmness.

For any pie, using fruit as a topping is a great way to avoid the fat and calories that come from either a top crust or a whipped cream topping.

<div class="infoBox"> <h1>Recipes</h1> <div class="infoBoxContent"> <div class="infoArea"> </div> <div class="recipeLink"> <ul class="moreLinks"> <li><a href="/story/?id=318046" class="mediaItem">Silky Buttermilk Pie With Blueberries</a></li> </ul> </div> </div> </div>