Be sure to smooth it out with a rubber spatula or spoon. Step two: Pour! Pour the whipped cream, Kool-Aid mixture into the prepared pie crust. Once there are no more streaks of color in the cream, it’s done! Stir them up until they become one delicious mixture. Step One: Combine! First, combine the drink mix and sweetened condensed milk. You could always make this yourself if you want to take the extra time. Graham cracker crust tastes fantastic with the fruity, creamy pie. Graham cracker crust: There’s nothing easier than a ready-made pie crust.
This will keep it light, fluffy, and mousse-like. Whipped topping: Using whipped topping is a quick and easy way to thicken a dessert mixture. Unsweetened drink mix (Kool-aid): Use your favorite flavor and get creative! The drink mix gives the pie its strong, fruity flavor and beautiful color. This is a commonly used ingredient for baking and confections. It’s made by removing water from cows’ milk. Sweetened condensed milk: This gives the pie all of the wonderful sweetness. Make those moments even more delicious and whip up this irresistible Kool-Aid pie.
I remember making Kool-Aid by the pitcher with my grandmother. Kids will go crazy for this recipe so let them help make it too. It seriously doesn’t get any easier than that. Just combine three ingredients and pour them into a store-bought crust. It’s a no-oven required, no-holds-barred, straightforward pie. This pie is packed with fruity flavors, and it’s completely customizable. Whether you’re looking for the perfect party dessert or craving something sweet, this is it! This nostalgic Kool-Aid pie will have you and the kids hooked at first bite. But the fruit teas with stevia won't spike my blood sugar, and don't come with the hassle and cleanup of smoothies.Just grab a mixing bowl and your favorite Kool-Aid flavor and you’re set! I've read about shrubs and have been planning on ACV with smoothies (I won't drink "juice" without the fiber, since I was recently diagnosed as insulin resistant/pre-diabetes). So I did conversion math for that brand of stevia, and used sugar+stevia, gradually decreasing the sugar until I was using only stevia, but without the aftertaste – I guess my tastebuds became accustomed over time. I found the fruit-flavored teas too strongly flavored as written on the boxes, so I ended up using one family sized tea bag with one fruit-tea bag, then a few green tea bags thrown in for health purposes.Īs stevia became available, I tried it in my fruity tea, but it had the aftertaste I'd read about. So I experimented with the new tea flavors I found at the grocery stores (this was maybe 6-8 years ago?) I drank some sugared soft drinks, and made more tea, but tea just wasn't satisfying me. Cutting back didn't work, so I went cold turkey. I was addicted to Diet Coke for quite a few years, my hubby saying something about it every so often as he saw me drinking more and more. Only two reports exist of allergic reactions to soy lecithin among soy-allergic consumers, despite its widespread use.7, 8 The allergenicity of soy lecithin remains unknown, although the very small number of documented episodes. However, the presence of residual levels of soy protein and soy allergens in soy lecithin is insufficient to document the allergenicity of soy lecithin. Soy allergens have been identified within the residual protein in soy lecithin by various investigators. No validated method is available for the precise measurement of protein levels in lecithin. If all protein, then the upper limit for protein should be 3,000 ppm. The Food Chemicals Codex specification for lecithin allows a maximum of 0.3 percent hexane insoluble matter in food-grade lecithin. Soy lecithin is acknowledged to contain residual levels of protein, although the amount of residual protein is uncertain. The Grocery Manufacturers of America and other trade associations are working with the Food & Drug Administration to try to exempt soy lecithin from the source labeling requirement of FALCPA. Interesting:įALCPA also requires the labeling of soy lecithin because it is derived from soybeans and contains residual protein. Because I needed a refresher on allergenicity (not that's a big word!) of soy lecithin I found this. Maggie, I think a lot or all of them do have soy lecithin.