Fruity Pies and Cobblers Under 300 Calories

May 27, 2008
Becky Luigart-Stayner; Cindy Barr
Fruit is the star in these low-calorie pies and cobblers that are sweet, tangy and the perfect finale for any meal.
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Stone Fruit Eton Mess

Photo: Randy Mayor; Styling: Missie Neville Crawford
Stone Fruit Eton Mess Recipe

This fruit-filled yogurt dessert topped with cookie crumbs is a tasty and healthy treat.  

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Blueberry-Peach Cobbler

Photo: John Autry; Styling: Cindy Barr
Blueberry-Peach Cobbler Recipe
Use peaches that aren't superripe for this recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.

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Plum Cobbler

Photo: John Autry; Styling: Cindy Barr
Plum Cobbler Recipe
Whether prepared as one large cobbler or in individual ramekins, you're sure to love the unique filling of plums, ginger, and lemon juice. Each serving weighs in right under 300 calories.
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Frozen Blackberry-Lemon Chiffon Pie

Photo: Randy Mayor; Styling: Leigh Ann Ross
Frozen Blackberry-Lemon Chiffon Pie Recipe
This pie makes a lovely, refreshing summer dessert with a true berry flavor. Garnish with fresh berries and a sprig of mint for a dessert that's as pleasing to look at it as it is to taste.

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Honey Peach and Blackberry Cobbler

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Honey Peach and Blackberry Cobbler Recipe
Lighter than traditional cobblers, but no less delicious! Peaches, blackberries, honey and a flaky biscuit make this the ultimate summer indulgence.

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Lattice-Topped Rhubarb Pie

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Lattice-Topped Rhubarb Pie Recipe
Rhubarb takes center-stage in this beautiful pie. Grated orange rind and ground nutmeg round out the tart flavor of the rhubarb.
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Brandied Apricot-Peach Pies

Howard L. Puckett
Brandied Apricot-Peach Pies Recipe
Serve these mini pies as an after-dinner treat or an after-school snack. One of our on-line reviewers says, "I keep these (unbaked) in the freezer for my teenager to pop in the oven whenever he wants one."

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Maple, Fig, and Marsala Pie

BECKY LUIGART-STAYNER
Maple, Fig, and Marsala Pie Recipe
Although this pie showcases a sophisticated flavor combination of maple, Marsala and fig, it’s quite simple to prepare.

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Mango Pie

Photo: Jan Smith
Mango Pie Recipe
A fresh alternative to the classic peach pie, mango offers a sweet and juicy flavor that compliments the crystallized ginger and tender, flaky crust.
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Mixed-Fruit Cobbler

Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
Mixed-Fruit Cobbler Recipe
Using fresh or frozen berries makes this cobbler ideal for any time of the year. The addition of whole-wheat flour to both the filling and the crust adds a pleasing nutty flavor.

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Pear-Cranberry Pie with Oatmeal Streusel

Pear-Cranberry Pie with Oatmeal Streusel Recipe
A twist on the classic cranberry-apple crisp, this pie is the perfect combination of sweet and tart. You can use frozen thawed cranberries when fresh aren’t in season.

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Strawberry Pie

Karry Hosford
Strawberry Pie Recipe
Treat yourself to a decadent pie with sweet strawberries, a chocolate cookie crust and a rich chocolate drizzle–it's only 239 calories per serving.
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Cast-Iron Apple Cobbler

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Cast-Iron Apple Cobbler Recipe
Use your cast-iron skillet to make this old-fashioned fruit dessert. It serves 10, but you can halve the recipe and use a smaller skillet if you're serving a small crowd.

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Apple-Cranberry Cobbler

Becky Luigart-Stayner; Cindy Barr
Apple-Cranberry Cobbler Recipe
Tangy fresh apples and dried sweetened cranberries make perfect flavor partners in this juicy cobbler. Use a food processor to make the reduced-fat crust.
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