I also made a lot of jams/jellies with my fresh fruit when I first became so "inspired" - thanks to so many helpful folks here. As time wore on, we found we ate fewer of them than anticipated. So what to do with frozen berries, fruits? Make juice. I use a stainless steel pot (for acids), bringing fruit to boil, using half fruit pulp to half water. When fruit has released juices, line a collendar with cheese cloth and strain juice into a new stainless steel, plastic or ceramic vessel. Cool. Wrap the cheese cloth around the pulp tying into a bag and allow pulp to drain, until the juices are extracted - save the pulp for later. You can hang the bag and catch drips - avoid contact with metal though, use non-reactive containers to hold dripping juices. I bottle the juice into plastic individual water bottle containers (after thorough washing and disinfecting with bleach water - (my GD uses a lot of these small water bottles in her "exercise" routines - and she will drink most of the juice as well). Taste the juices (GD drinks em, she usually tests em for flavor, sweet, etc.) I like added lemon or lime juice here to our liking with less on the sugar. I fill the bottles about 2/3rds full - mainly because they will expand when frozen, and sometimes like to add soda water to the juice after thawing or sometimes add it to teas (I know that sounds funny, but it tastes good on hot summer's day). These fresh-tasting fruit drinks are well-received and I can add more sugar or not - as preferred, rather than accepting the bottled commercial drink status quo. (Ack). I reserve the pulp - either freeze or use immediately for an addition to a sweet bread recipe. I use my zucchini bread recipe - here it is - so versatile: Zucchini Bread: (or Pumpkin, Hubbard Squash, Banana, Apple etc.) 3 C zucchini (or whatever pureed pulp you have) 1-2/3 C sugar (usually less). 2/3 C oil (soybean) 2 tsp vanilla (might try almond?) 4 eggs (beat slightly) 3 C flour (sometimes use a little whole wheat - sub about 1/3 C +- for white flour - other idea - brans,? etc.) 1 tsp salt 2 tsp baking soda 1 tsp cinnamon 1/2 tsp baking powder 1/2 C nuts (toasted and ground) I used macadamias, almonds, walnuts - depending on whatever is available). 1/2 C raisins (sometimes use my own dried fruit - cut to size - fruit that I pureed and dried - fruit leathers, dried apple, pineapple - whatever I have lots of - and doesn't detract from recipe). Mix first 5 ingredients, then add flours, etc. Don't overbeat (it's not bread you know). Bake 350 degrees, 2 large buttered loaf pans. 50 to 60 minutes or when finger poke springs back when pressed to top of loaf. Cool on rack, run knife around edges before removal. Not too bad! My last effort involved cranberries with toasted - I think either almonds or macadamias - because that was what was in the freezer - and needed "using" at the...

Milk won't work if you are trying to cut fat content....but I'll bet non fat Cool Whip would....:-Q And maybe instead of lemon juice you could use 2 teaspoons of Cystal Light and some splenda instead of sugar....and how about egg beaters instead of the egg yolks and powdered merangue mix instead of the egg whites? And you have turned it into something with almost no fat, or sugar, no danger from undercooked eggs and no fuss with squeezing lemons. And a taste like something from the freezer section of the Acme.....and because so many have seldom eaten things with egg cooked slowly in a double boiler and fresh grated lemon rind, they might not know a difference. And that's how Grandma's lovely recipes get made into something using shortcuts, with not nearly the taste of Grandma's cooking...but because we have had so much bottled, packaged and frozen stuff...we don't mind the taste of stuff made with powdered herbs and canned fruit and vegetables and have forgotten what frozen lemon pie should taste like.....sigh... OK...off the soap box and copying and pasting it before I lose the recipe! Linda C

Gabriell, mom tasted it and it was too sour for her. I tasted it and it's a little sour but the graham cracker crust helps with that. The pie doesn't look pink either and it's more the color of a cheesecake. Still, all and all, not a bad recipe ! Brad AKA Moonwolf

Michael, probably to late to help you. But when I freeze pies, I freeze them baked. And I don't always reheat them in the oven. Especially if I only want a couple of slices. I just leave on the counter to defrost. I do the same thing with my Christmas Tourtieres. I make a couple of extra pies to freeze. I just reheat the number of slices I want, not the whole pie. Ann