Diabetic Apple Pie Recipe - sugarfree
Yield: 8 Servings

2 Pie crusts. Use your own favorite
8 Medium apples tart are best.
4 T Butter or margarine
4 T Ground cinnamon
8 pk Sugar substitute (like Equal)
1/2 c Raisins (optional)

Put one pie crust in the bottom of a 9 inch pie plate. Use a fork to prick the bottom crust in several places. Using one of the Tablespoons of butter, dot the bottom crust with small pieces of butter. Next put on two of the apples, sliced, peeled and cored. On top of that sprinkle two packets of sugar substitute and a tablespoon of cinnamon. Next sprinkle 1/8 of a cup of raisins, if you're using them. This completes one layer. Start again with the butter, then the apples, etc. Make 4 layers, using all the remaining ingredients. This will give you an over-flowing pie. Place the top crust on pinch the edges and put a vent in the top. Bake at 375 degrees for 40 - 50 minutes. The pie is done when the crust has turned a nice golden brown.

Key Lime Pie Recipe sugarfree--Diabetic

Yield: One 9-inch pie, 8 servings

For Filling:
1 packet Knox unflavored gelatin
3 tablespoons lime juice
1/2 cup boiling water
9 - 1gram packets Equal or similar

For Crust:
1-9-inch graham cracker
Lime zest
Thin lime slices
1 cup evaporated skim milk
1 teaspoon vanilla
Juice of 1-1/2 limes
2 drops green food coloring

1. Sprinkle gelatin over lime juice and let it stand for 1 minute.
2. Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved.
3. Refrigerate about 45 minutes or until slightly thickened.
4. Combine milk and vanilla and freeze 30 minutes.
5. Remove from freezer and whip at high speed until stiff.
6. Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for garnish.)
7. Slowly blend gelatin mixture into whipped milk.
8. Spoon pie filling into crust.
9. Chill until firm.
10. Garnish with lime zest and lime slices.
11. Cut into 8 even portions and serve 1 portion per serving.

Nutritional Information Per Serving:
Calories: 111; Cholesterol: 14 mg; Fat: 5 grams;
Carbohydrates: 14 grams; Protein 4 grams
Exchanges: 1 Bread and 1 Fat

CAPPUCCINO PIE

Yield: 8 servings
Source: "Diabetic Dream Desserts"
 
INGREDIENTS

- 1/2 cup room temperature coffee
- 1 envelope (1/4 ounce) unflavored gelatin
- 1/4 cup coffee liqueur
- 1 cup nonfat or light ricotta cheese
- Sugar substitute equal to 1/3 cup sugar
- 1/8 teaspoon ground cinnamon
- 2 cups nonfat or light whipped topping
- 1 Chocolate-Almond Piecrust (recipe to follow)
- 1-1/2 tablespoons shaved dark chocolate

DIRECTIONS

Place 2 tablespoons of the coffee in a blender. Sprinkle the
gelatin over the coffee and let sit for 2 minutes. Bring the
remaining coffee to a boil and pour over the mixture in the
blender. Blend for 1 minute, until the gelatin is completely
dissolved. Set aside for 5 minutes to cool slightly.

Add the liqueur to the blender mixture and blend to mix. Add
the ricotta, sugar substitute, and cinnamon and blend until
smooth. Pour the mixture into a large bowl and refrigerate
for about 30 minutes, or until the consistency of pudding.
Whisk until smooth and then fold in the whipped topping.

Spread the ricotta mixture into the piecrust, swirling
the top. Sprinkle the chocolate over the top. Cover and
chill for at least 3 hours, or until set.

Nutritional Information Per Serving (1/8 of recipe):
Calories: 208, Carbohydrate: 27 g, Cholesterol: 1 mg, Fat: 7 g,
Fiber: 1.1 g, Protein: 7.2 g, Sodium: 128 mg, Calcium: 169 mg
Diabetic Exchanges: 2 Carbohydrate: 1-1/2 Fat

Strawberry Cloud Pie

Recipe from American Diabetes Association, July 2004.



1-1/2 cups sliced strawberries

1 pkg. (8 oz.) reduced fat (Neufchatel) cream cheese, softened

1/4 cup sugar

1/4 tsp. almond extract

2 drops red food coloring

1 cup reduced fat whipped topping

1 reduced fat graham cracker pie crust, ready to use

A few fresh or frozen blueberries, for garnish, optional



Layer strawberries on bottom of crust.



Mix cream cheese, sugar, and almond extract together. Add food coloring and

whipped topping

1 tablespoon at a time to the cream cheese mixture, using an electric mixer

or stirring by hand.



Spoon filling over berries, spreading evenly. Chill at least 6 hours. Garnish

with blueberries and serve.



Serves 6: serving size 1 slice.



Nutrition Information (per serving)

Calories 331, Calories from fat 109, Total fat 12 g, Sat fat 7 g, Cholesterol

27 mg, Sodium 307 mg, Total carbs 46 g, Dietary fiber 1 g, Sugars 24 g, Protein 6 g.



Diabetic Exchanges Per Serving: 3 carbohydrate, 2-1/2 fat.

BLUEBERRY PEACH COBBLER

Yield: 10 servings
Source: "1,001 Delicious Desserts for People with Diabetes"
 
INGREDIENTS

- 2 pounds peaches, peeled, pitted, thickly sliced
- 2 cups blueberries
- 1 tablespoon lemon juice
- 1/2 cup Splenda sweetener
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- Generous pinch ground nutmeg
- Sour Cream Cobbler Topping (recipe follows)
- Fat-free milk

DIRECTIONS

Combine peaches and blueberries in 3-quart casserole;
sprinkle with lemon juice. Toss with combined Splenda,
cornstarch, and spices.

Place Sour Cream Cobbler Topping over casserole;
cut several vents. Brush with milk.

Bake at 375 degrees F. until toothpick inserted in
cobbler topping comes out clean, 35 to 45 minutes.

SOUR CREAM TOPPING

Ingredients

- 1-1/4 cups all-purpose flour
- 2 tablespoons Splenda sweetener
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold margarine, cut into pieces
- 1/2 cup fat-free sour cream
- 3-4 tablespoons water

Directions

Combine flour, Splenda, baking powder, baking soda, and
salt; cut in margarine until mixture resembles coarse crumbs.

Whisk sour cream and water until smooth; add to flour
mixture and mix to form dough. Knead several times until
smooth on floured surface; let stand 5 minutes.

Roll dough on floured surface, or between sheets of
waxed paper, into circle to fit top of casserole.

Nutritional Information Per Serving (1/10 of recipe):
Calories: 173, Fat: 3.8 g, Saturated Fat: 0.7 g,
Cholesterol: 0 mg, Sodium: 121 mg, Protein: 3.4 g, Carbohydrate: 32.7 g
Diabetic Exchanges: 1 Fruit, 1 Bread/Starch, 1/2 Fat

Lemon Meringue Pie

---

  2 1/4 cups water
  1/2 cup lemon juice
  10 3/4 teaspoons Equal® Measure or 36 packets Equal®
  1/3 cup plus 2 Tablespoons cornstarch
  2 eggs
  2 egg whites
  1 teaspoon finely grated lemon peel (optional)
  2 Tablespoons margarine
  1 to 2 drops yellow food color (optional)
  Baked 9-inch pie shell
  3 egg whites
  1/4 teaspoon cream of tartar
  3 1/2 teaspoons Equal® Measure or 12 packets Equal®

 Mix water, lemon juice, 10 3/4 teaspoons Equal® Measure, and cornstarch in medium saucepan. Heat to
boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small
bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture into the remaining cornstarch mixture
in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted.
Stir in food color. Pour mixture into baked pie shell.

 Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in
3 1/2 teaspoons Equal® Measure, beating to stiff peaks. Spread meingue over hot lemon filling, carefully sealing
to edge of crust to prevent shrinking or weeping.

Bake pie in preheated 425F oven until maringue is browned, about 5 minutes. Cool completely on wire rack before cutting.

Makes 8 servings.
 

Serving size: One slice
Yield: 8
Exchanges: 2 bread, 2 fat
Nutrition: 223 Calories, 6 g Protein, 29 g Carbo, 10 g Fat

Key Lime Pie

 

For Filling:

1 packet Knox unflavored gelatin

3 tablespoons lime juice

1/2 cup boiling water

9 - 1gram packets Equal or similar

For Crust:

1-9-inch graham cracker

Lime zest

Thin lime slices

1 cup evaporated skim milk

1 teaspoon vanilla

Juice of 1-1/2 limes

2 drops green food coloring

Sprinkle gelatin over lime juice and let it stand for 1 minute.

Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved. Refrigerate about 45 minutes or until slightly thickened.

Combine milk and vanilla and freeze 30 minutes.

Remove from freezer and whip at high speed until stiff.

Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for garnish.)

Slowly blend gelatin mixture into whipped milk. Spoon pie filling into crust. Chill until firm.

Garnish with lime zest and lime slices. Cut into 8 even portions and serve 1 portion per serving.

STRAWBERRY-PEACH COOLER

Yield: 2 servings (1 cup per serving)

1 cup dry-pack unsweetened frozen strawberries

2/3 cup dry-pack unsweetened frozen peaches

3/4 cup orange juice

In a 2-cup measure or similar microwave-safe bowl, combine the

strawberries and peaches. Cover with wax paper and microwave on high

power 45 secs to 1 min to thaw the fruit slightly. The fruit should be

icy but not hard. Working with a small knife in the measuring cup, cut

each peach slice in half. Transfer the peaches and strawberries to a

blender container. Add the orange juice. Blend on low power to combine.

Then increase power to high and continue to blend until the peaches are

completely pureed, at least 1-1/2 mins. Nutritional Info Per Serving

(1 cup): Cals: 105, Fat: 0 g, Chol: 0 mg, Sod: 2 mg, Carb: 26 g, Dietary

Fiber: 3 g, Sugars: 23g, Protein: 2 g

 

Diabetic Exchanges: 2 Fruit

Banana Cream Pie



1 cup cold milk

1 pkg. (3.4 oz.) instant vanilla pudding mix

1/2 tsp. vanilla extract

1 carton (12 oz.) frozen whipped topping, thawed, divided

1 graham cracker crust (9 inches)

2 medium firm bananas, sliced

Additional banana slices, for garnish



In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes;

beat in vanilla. Fold in 3 cups whipped topping.



Pour 1-1/3 cups of the pudding mixture into pie crust. Layer with banana

slices and

remaining pudding mixture. Top with remaining whipped topping. Garnish with

additional

banana slices if desired. Refrigerate until serving.



Yield: 8 servings.



Nutritional Analysis: One piece (prepared with fat-free milk, sugar-free

pudding mix, reduced-fat whipped topping and a reduced-fat graham cracker crust)

equals 274 calories, 8 g fat (6 g saturated fat), 1 mg cholesterol, 612 mg

sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.



Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Banana Cinnamon Spice Pie



1 large ripe banana, sliced

1 prepared reduced-fat graham cracker crumb crust

(6 ounce or 9 inch)

1-1/2 cups cold fat-free milk

2 packages (4-serving size each) JELL-O® White Chocolate

or Vanilla Flavor Fat Free

Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1/2 teaspoon ground cinnamon

1 tub (8 ounces) COOL WHIP FREE® Whipped Topping, thawed



PLACE banana slices in bottom of crust. POUR milk into large bowl.

Add pudding mixes and cinnamon.

Beat with wire whisk 1 minute. Gently stir in whipped topping.

Spoon into crust. Sprinkle with additional cinnamon, if desired.

REFRIGERATE 4 hours or until set.



Nutrients per Serving

Calories 210 Total Fat 5 g Saturated Fat 3 g Carbohydrate 38 g

Fiber 1 g Protein 3 g Sodium 460 mg



Dietary exchanges

2-1/2 Starch 1/2 Fat

Pumpkin "Pie" Diabetic




Ingredients


Milk, canned, evaporated, nonfat, 12 fl oz (1 can)
Egg Beaters, 1/2 cup
3/4 cup Splenda granulated
1 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1 can Pumpkin, canned, without salt

Nutritional Info


Fat: 0.4g
Carbohydrates: 17.4g
Calories:91.3
Protein: 6.3g




Preheat oven to 425.

Mix sugar and spices in a small bowl.

Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Mix well. Slowly stir in evaporated milk.

Bake for 15 minutes, Turn oven down to 350. Bake for an additional 45-50 minutes or until knife inserted near center comes out clean. Cool for 2 hours and serve.
Pour into well greased 9 inch deep glass pie dish.