Lucky Leaf is at it again. They sent me more of their pie fillings to try. Lucky leaf, lucky me! Check it out on Twitter, too at #LuckyLeafLuckyMe. I have enjoyed using their pie fillings. Because of health reasons, I am no longer eating any processed food, also gluten free and no refined sugars. My question is, CAN I DO THIS? Yes, I can. But that doesn’t mean I can’t make things my family and friends will enjoy and that’s just what I did with the yummy things Lucky Leaf sent me.
I feel a little bad, they sent me some fun jars to make individual desserts in jars. But we were heading out of town the next morning that I used the fillings and it was easier to make regular sized treats for the company we had over. I will for sure use the jars once we get home. There is still some peach pie filling to use!
I often have a giveaway for my readers from Lucky Leaf and wasn’t able to do that this time since we are out of town, but I’m sure I’ll hear from them again! ;)
My family and our company (which we also family) that had these two desserts I made using the pie filling said they were great. If you’re looking for super simple desserts, head over to the Lucky Leaf website and check out all their recipes. I got the recipe for the Layers of Lemony Love Dessert on their site. It was probably a favorite of the family we had over and since we were going out of town, I sent them home with the leftovers. They were happy.
Layers of Lemony Love Dessert, from Lucky Leaf
1 1/2 cups all purpose flour
3/4 cup unsalted butter, softened (1 1/2 sticks)
1 8 oz. package cream cheese (I used the 1/3 less fat kind), softened
1 cup powdered sugar
1 21 oz. can Lucky Leaf Premium Lemon Pie Filling
1 teaspoon vanilla extract
1 8 oz. container frozen whipped dessert topping (like Cool Whip), thawed
Preheat oven to 350 degrees F. Grease bottom of 9x13 inch baking pan. Mix flour and butter (I used a food processor until it was all combined, like coarse meal.) Spread evenly in pan and press it down slightly. Bake for 20-25 minutes until golden. Let crust cool.
Beat cream cheese in mixer until smooth, add powdered sugar, Lucky Leaf lemon pie filling, vanilla and half the whipped topping. Pour and spread over the cooled crust. Spread the remaining whipped topping over pie filling mixture. Cover and refrigerate until ready to serve.
For those who didn’t want the lemon dessert, I made a cheesecake to go with the raspberry pie filling. After deciding to make the cheesecake, I realized I didn’t have anything to make a crust, so I made a crustless cheesecake. Some family members were happy to have a lighter, healthier option. One of the things I love about Lucky Leaf Premium Pie Fillings is that they have no high fructose corn syrup.
I got the recipe for the crustless cheesecake from Rachael’s blog, Simply Fresh Cooking. The only thing I did different from her recipe is that I didn’t use organic ingredients and I didn’t put the sour cream topping on the cheesecake. There was vanilla in the sour cream topping, but I added it to the cheesecake instead. Check it out. Everyone said it was a great cheesecake! I served it with the Lucky Leaf Red Raspberry Premium Pie Filling and some fresh raspberries.
The raspberry pie filling is full of raspberries! When I have been in a pinch to quickly find a last minute dessert, these pie fillings are great. Thank you again to Lucky Leaf for the fun package!
Check out all the other goodness from Lucky Leaf on Twitter and Pinterest. #LuckyLeafLuckyMe