Diabetic Pie Recipes

Diabetic Pie RecipesDiabetic Country Apple Pie
Diabetic Pumpkin Pie
Diabetic Lemon Pie
Key Lime Pie
Chocolate Cream Pie
Praline Sweet Potato Pie
Raspberry Cheese Tart
Summer Fruit Tart
Sugar Free Pecan Pie

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Diabetic Country Apple Pie

• 1 refrigerated ready-to-bake pie crust, about 7 1/2 ounces (225 g)
• 3 Granny Smith apples, 6 ounces (180 g) each, peeled, cored, and thinly sliced
• 1/3 cup (6 g) spoonable brown sugar substitute
• 1 teaspoon (5 ml) ground cinnamon
• 1 tablespoon (12 g) reduced-fat margarine
• pinch of ground mace
• pinch of ground nutmeg
• 1 tablespoon (15 ml) skim milk
• 1 teaspoon (4 g) granulated Splenda

1. Preheat oven to 350°F (180°C)
2. Place pie crust in a 6-inch (15 cm) tart pan or round shallow casserole, letting the dough drape over the sides of the pan.
3. Fill the crust with apple slices. Sprinkle with brown sugar substitute and cinnamon. Dot with margarine. Spindle on mace and nutmeg; fold pastry edges up over the apples.
4. Brush the pastry top with milk and sprinkle with granulated sugar. Bake for 45 minutes, until apple filling is bubbly and crust is golden. Cool slightly and serve.

Per serving: 162 calories (45% calories from fat)
1 g protein, 8 g total fat (3.1 g total fat)
22 g carbohydrate
1 g dietary fiber
7 mg cholesterol
160 mg sodium

Diabetic exchanges:
1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)
1 1/2 fat

Source: www.diabetic-recipes.com

Diabetic Pumpkin Pie

• 1 1/3 c flour 2 egg whites
• 1/3 c sugar substitute
• 1 c evaporated skimmed milk
• 3/4 tsp salt
• 2 tbsp shortening 1 tsp cinnamon
• 2 tbsp margarine 1/2 tsp ginger
• 4-5 tbsp ice water
• 15 oz pumpkin (in can)

1. Mix flour, 1 tbsp salt and 1 tbsp of sugar in a medium bow. Cut in shortening and margarine until mixture forms coarse crumbs. Mix in ice water until mixture comes together and forms a soft dough. Wrap in plastic and refridgerate for 30 minutes.
2. Preheat oven to 425 degrees. Roll out pastry on floured surface to 1/8 inch thick. Cut into a 12 inch circle. Place in 9 inch plate and press edge.
3. Mix pumpkin, remaining sugar, egg whites, milk, cinnamon, ginger and remaining salt. Pour into pie shell. Bake for 15 minutes.
4. Reduce oven temperature to 350 degrees. Bake for 45-50 minutes or until center is set.
5. Let stand at least 30 minutes before serving.

Source: www.essortment.com

Diabetic Lemon Pie

• 2 boxes sugar free instant vanilla pudding
• 1 individual pkg. of Krystal light lemonade
• 3 1/2 c. skim or 2% milk
• 2 graham cracker crust
• 1 8 oz. pkg. cool whip

1. Mix pudding, milk, and krystal light.
2. Stir cool whip into the pudding mixture.
3. Pour 1/2 of mixture into each of the graham cracker crust. Refrigerate. Makes 2 pies.

Diabetic Key Lime Pie

• 1 3 oz. sugar free lime flavor gelatin
• 1/4 c. boiling water
• 2 8 oz containers key lime pie light yogurt
• 1 8 oz. fat free whipped topping
• 1 prepared 9 inch reduced fat graham cracker pie crust

1. In a large bowl dissolve gelatin in boiling water.
2. With wire whisk stir in yogurt and with spoon fold in whipped topping.
3. Transfer mixture to crust and refrigerate overnight or at least 2 hours.

Chocolate Cream Pie

• Pastry for single-crust 9-inch pie
• 1 1/2 cups Equal® Spoonful*
• 1/2 cup cornstarch
• 1/3 cup European or Dutch-process cocoa
• 1/4 teaspoon salt
• 3 cups 2% milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Light whipped topping (optional)
• Chocolate curls (optional)

1. Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.Pierce bottom and side of pastry with fork.
2. Bake in preheated 375°F oven 10 to 12 minutes or until crust is golden. Cool on wire rack.
3. Combine Equal®, cornstarch, cocoa and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.
4. Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat. Stir in vanilla.
5. Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours. Garnish top of pie with dollops of whipped topping and chocolate curls, if desired. Cut pie into wedges.

* May substitute 27 packets Equal sweetener

Nutrition Information Per Serving:
calories 235
protein 7 g
carbohydrate 27 g
fat 10 g
cholesterol 66 mg
sodium 463 mg.

Source: www.cooksrecipes.com

Praline Sweet Potato Pie

• 2/3 cup chopped pecans
• 2/3 cup Equal® Spoonful*
• 1/4 cup dark molasses
• 3 tablespoons stick butter or margarine, melted

• Pastry for single crust 9-inch pie
• 2 cups cooked mashed sweet potatoes (about 2 pounds)
• 1/2 cup Equal® Spoonful**
• 2 large eggs
• 1 teaspoon rum extract or 2 tablespoons rum
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 1/2 cups evaporated fat-free milk

1. For Praline Topping: Combine pecans, 2/3 cup Equal®, molasses and melted butter. Set aside.
2. For Pie Filling: Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate.
3. Ease pastry into plate; trim and flute edge. Set aside.
4. Combine sweet potatoes, 1/2 cup Equal®, eggs, rum extract and spices in mixing bowl on medium speed of mixer. Gradually stir in evaporated milk.
5. Spoon half of praline topping over bottom of pie pastry. Pour in sweet potato mixture. Bake in preheated 425°F oven for 15 minutes.
6. Reduce oven temperature to 300°F. Carefully spoon remaining praline topping over top of pie. Bake 45 to 50 minutes or until filling is firm. Coolon wire rack. Serve warm or at room temperature.

* May substitute 16 packets Equal sweetener

** May substitute 12 packets Equal sweetener

Nutrition Information Per Serving:
calories 360
protein 8 g
carbohydrate 39 g
fat 20 g
cholesterol 72 mg
sodium 254 mg

Source: www.cooksrecipes.com

Raspberry Cheese Tart

• 1 1/4 cup graham cracker crumbs
• 1/4 cup SPLENDA® Granular
• 5 tablespoons light margarine

• 4 ounces reduced fat cream cheese
• 1/2 cup plain non-fat yogurt
• 1 cup SPLENDA® Granular
• 1/2 cup egg substitute
• 1 cup frozen raspberries

1. Preheat oven to 350°F.
2. Blend crust ingredients together in a small mixing bowl. Stir until well blended. Line 10 muffin cups with paper liners. Press 1 tablespoon of crust into each lined cup. Set aside.
3. Place cream cheese in a small bowl. Beat with an electric mixer until soft. Add yogurt and beat until smooth (approximately 1 minute)
4. Add SPLENDA® Granular and egg substitute. Mix until well blended.
5. Place 4 to 5 frozen berries on top of the crust lined muffin cups. Pour cheese filling on top, evenly dividing among the 10 cups.
6. Bake in a preheated 350°F oven 15 to 20 minutes or, until firm to the touch. Chill for approximately 2 hours before serving.

Dietary Exchanges:
1 starch
1 fat.

Source: www.cooksrecipes.com

Summer Fruit Tart

• Pie pastry for single crust pie
• 1 (8-ounce) package reduced fat cream cheese, softened
• 1/2 cup Equal® Spoonful*
• 1/3 cup vanilla flavored nonfat yogurt
• 1/2 teaspon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups assorted sliced or whole fresh fruit (sliced strawberries, peeled sliced kiwi, whole blueberries, etc.)
• 1/2 cup apricot spreadable fruit

1. Roll pastry on lightly floured surface into an 11-inch circle. Place into 10-inch tart pan with removable bottom.
2. Press pastry up side; trim excess. Pierce overall with tines of a fork.
3. Bake in preheated 375°F oven 12 to 15 minutes or until golden. Cool completely on wire rack.
4. Meanwhile, combine cream cheese, Equal®, yogurt and extracts until well mixed. Spread evenly over bottom of cooled crust. Refrigerate 2 to 3 hours or until firm.
5. Arrange fruit over cream cheese mixture. Place spreadable fruit in microwave safe container. Microwave on HIGH 30 to 45 seconds or until melted. Carefully drizzle over fruit.
6. Refrigerate tart at least 1 hour before serving. Refrigerate any leftovers.

* May substitute 12 packets Equal sweetener

Nutrition Information Per Serving:
calories 174
protein 4 g
carbohydrate 20 g
fat 10 g
cholesterol 17 mg
sodium 156 mg

Food Exchanges:
1/2 starch
1 fruit
2 fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®

Source: www.cooksrecipes.com

Sugar-Free Pecan Pie

• 1/3 C. water
• 2/3 C. granular fructose
• 2 (0.8-ounce) packages sugar-free vanilla pudding (not instant)
• 3/4 C. evaporated skim milk
• 2 extra-large eggs
• 1 unbaked 9-inch pie shell
• 1/4 C. chopped pecans
• 1/2 C. Grape-Nuts cereal

1. Preheat oven to 350° F.
2. Combine water and fructose and simmer over low heat 5 minutes, then cool.
3. Mix dry pudding into fructose mixture. Add skim milk and eggs and blend well.
4. Pour into pie shell and sprinkle pecans and Grape-Nuts on top.
5. Bake for 30 minutes, until top is firm. Cool 3 hours before slicing.

Makes 8 servings.

Source: www.thatsmyhome.com

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