Light Cream Filling

When you’re craving an simple, homey dessert, straightforward pies fit the bill. Not only do they provide delectable flavors, but they can also be made without the sky-high fat and calories of traditional after-meal delights. We lowered the fat and calories in this light cream filling by using fat-free egg substitutes and butter-flavored sprinkles instead of the usual whole eggs and butter.

Makes: 2 cups

Per 1/4 cup:

Calories: 91

Fat: 1.3 g. (13% of calories)

Protein: 4.1 g.

Carbohydrates: 68.6

Fiber: 0 g.

Cholesterol: 29 mg.

Sodium: 68 mg.

Light Cream Filling


  • 1 egg
  • 1/2 cup fat-free egg substitute
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 2 cups 1/5 low-fat milk
  • 1 1/4 tsp vanilla
  • 1/2 tsp butter-flavored sprinkles

In a small bowl, whisk together the egg and egg substitute. Set aside.

In a medium microwave-safe glass bowl, combine the sugar and cornstarch. Gradually whisk in the milk. Microwave on high power for 5 to 7 minutes, or until thickened and bubbly; stop and stir every 2 minutes.

Whisk some of the hot milk mixture into the egg mixture. Then whisk the egg-milk mixture into the remaining hot milk mixture. Microwave on high power for 1 1/2 to 2 1/2 minutes, or until thickened; stop and stir every 45 seconds.

Whisk in the vanilla and butter-flavored granules. Cover and refrigerate, stirring occasionally, for 30 minutes, or until the filling has cooled to lukewarm.

Note: This cream filling can be used in any pie or tart crust. Simply top with sliced fresh berries for a delicious dessert.

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