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*~ Diabetic Friendly Pies ~*

Posted by on Apr. 26, 2011 at 12:58 AM
  • 30 Replies

Classic Pumpkin Pie

Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

Classic Pumpkin Pie 

Ingredients

  • Filling:
  • 3/4 cup packed brown sugar
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (12-ounce) can evaporated low-fat milk
  • 2 large egg whites
  • 1 large egg
  • 1 (15-ounce) can unsweetened pumpkin
  • Crust:
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • Topping:
  • 1/4 cup whipping cream
  • 1 tablespoon amaretto (almond-flavored liqueur)
  • 2 teaspoons powdered sugar

Preparation

Position oven rack to lowest position.

Preheat oven to 425°.

To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Nutritional Information

  • Amount per serving
  • Calories: 222
  • Calories from fat: 30%
  • Fat: 7.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.1g
  • Carbohydrate: 35.3g
  • Fiber: 3g
  • Cholesterol: 32mg
  • Iron: 0.8mg
  • Sodium: 241mg
  • Calcium: 104mg
by on Apr. 26, 2011 at 12:58 AM
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dntbgmeb4cofe
by on Apr. 28, 2011 at 4:54 PM

Chocolate-Almond Topped Cherry Pie

Chocolate-Almond Topped Cherry Pie

 

Enjoy this sweet cherry pie (bottom left) for a delicious, company-special dessert. Using phyllo dough instead of a standard pastry crust keeps the fat in check.

Tip: To prevent sticky spills in your oven, set your pie on a baking sheet lined with parchment paper or foil.

SERVINGS: 10 servings
CARB GRAMS PER SERVING: 31
   Butter-flavor nonstick cooking spray
6 sheets frozen phyllo dough (14¿¿9-inch rectangles), thawed
2/3 cup sugar*
1/4 cup cornstarch
4-1/2 cups fresh or frozen** unsweetened pitted tart red cherries
1/4 to 1/2 teaspoon almond extract
1/4 cup slivered almonds, lightly toasted
1 ounce bittersweet chocolate

1. Preheat oven to 350°F. For crust: Coat a 9-inch pie plate with nonstick cooking spray. Unfold phyllo dough; place one sheet of the phyllo dough on a clean work surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with nonstick cooking spray. Top with a second sheet of the phyllo dough. Coat with nonstick cooking spray. Gently press into the pie plate, allowing ends to extend over edge of plate. Coat and layer another two sheets of the phyllo dough; place across phyllo in plate in a crisscross fashion. Coat and layer the last two sheets of the phyllo dough; place at an angle over phyllo sheets in plate to completely cover the edge of the plate. Turn under some of the edges of the phyllo dough to form a somewhat even edge.

2. Bake for 10 to 12 minutes or until crust is lightly browned. Cool in pan on a wire rack.

3. Meanwhile, for filling: In a large saucepan, combine sugar and cornstarch. Stir in cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in almond extract. Cool completely, stirring occasionally. Pour into cooled phyllo crust. Serve within 2 hours of filling.

4. To serve, top cherry filling with almonds. To make chocolate curls, draw a vegetable peeler across the narrow side of the chocolate. Arrange chocolate curls on the pie.

*SUGAR SUBSTITUTES: We do not recommend sugar substitutes for this recipe.

**Test Kitchen Tip: Do not thaw frozen cherries, if using.

Nutrition Facts Per Serving:

  • Servings: 10 servings
  • Calories148
  • Total Fat (g)3
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)1
  • Polyunsaturated Fat (g)0
  • Cholesterol (mg)0
  • Sodium (mg)28
  • Carbohydrate (g)31
  • Total Sugar (g)21
  • Fiber (g)2
  • Protein (g)2
  • Vitamin A (DV%)0
  • Vitamin C (DV%)2
  • Calcium (DV%)2
  • Iron (DV%)5
  • Diabetic Exchanges

  • Fruit (d.e.).5
  • Other Carbohydrates (d.e.)1.5
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:55 PM

Pear-Cranberry Deep-Dish Pie

Pear-Cranberry Deep-Dish Pie

Cranberries give this full-of-fruit pie a rosy hue and a hint of tartness.

Tip: For fruit pies, don't be afraid to pile the fruit high. It will shrink as it bakes, so the end result will be just right.

SERVINGS: 10 (about 2/3-cup) servings
CARB GRAMS PER SERVING: 34
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 medium pears, cored and sliced (2 to 2 1/2 pounds total)
1 cup fresh or thawed frozen cranberries
1 recipe Pastry (below)
1 tablespoon fat-free milk

1. Preheat oven to 375°F. In a very large bowl, combine sugar, flour, nutmeg, and ginger. Add pear slices and cranberries; toss gently to coat. Transfer to a 2-quart round baking dish or casserole.

2. On a lightly floured surface, flatten Pastry dough. Using a rolling pin, roll dough from center to edge into a circle that is about 1-inch wider than the top of the baking dish or casserole. Using cookie cutters, cut a few small shapes from center of the pastry. Set shapes aside. Transfer the dough circle to the top of the fruit mixture. Trim edge as needed to fit the baking dish or casserole; if desired, crimp edge. Brush top of pastry and dough cutouts with milk. Place dough cutouts atop the pastry, leaving openings for air to vent.

3. Place baking dish or casserole on a foil-lined baking sheet. Bake for 55 to 60 minutes or until pear mixture is very bubbly. Cool pie about 30 minutes on a wire rack and serve warm. (Or, cool completely.)

Pastry: In a medium bowl, stir together 3/4 cup cake flour, 1/4 cup whole wheat flour, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup chilled 60% to 70% tub-style vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened (3 to 4 tablespoons cold water total). Shape dough into a ball.

 

 *SUGAR SUBSTITUTES: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 147 cal., 28 g carb.

 

Nutrition Facts Per Serving:

  • Servings: 10 (about 2/3-cup) servings
  • Calories169
  • Total Fat (g)4
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)1
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)0
  • Sodium (mg)96
  • Carbohydrate (g)34
  • Total Sugar (g)16
  • Fiber (g)4
  • Protein (g)2
  • Vitamin A (DV%)0
  • Vitamin C (DV%)9
  • Calcium (DV%)1
  • Iron (DV%)6
  • Diabetic Exchanges

  • Fruit (d.e.).5
  • Other Carbohydrates (d.e.)1.5
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:56 PM

Coconut Cream Pie

Coconut Cream Pie

This luscious coconut cream pie is the perfect way to end a meal or celebrate a special occasion. Enjoy this dessert with your favorite flavored coffee or tea.

SERVINGS: 10 slices
CARB GRAMS PER SERVING: 32
3  eggs
   Baked Pastry Shell (below)
1/4 cup sugar
1/4 cup cornstarch
1-1/2 cups fat-free milk
1 12-ounce can evaporated fat-free milk
3 tablespoons flaked coconut
1 teaspoon coconut extract
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut

1. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue. Meanwhile, prepare Baked Pastry Shell; set aside. Reduce oven to 350 degrees F.

2. For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolks with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut and the coconut extract. Keep warm while preparing the meringue.

3. For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).

4. Pour hot filling into Baked Pastry Shell. Immediately spread meringue over filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 tablespoons coconut. Bake in the 350 degrees F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving. Makes 10 slices.

Baked Pastry Shell: Preheat oven to 450 degrees F. Combine 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to one side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick pastry all over with a fork. Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.

Nutrition Facts Per Serving:

  • Servings: 10 slices
  • Calories249
  • Total Fat (g)10
  • Saturated Fat (g)4
  • Cholesterol (mg)66
  • Sodium (mg)147
  • Carbohydrate (g)32
  • Fiber (g)1
  • Protein (g)7
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)2
  • Fat (d.e.)1.5
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:57 PM

Lemon Tart with Ginger-Oat Crust

Lemon Tart with Ginger-Oat Crust

Enjoy this refreshing pie tonight! You'll need two lemons to get enough finely shredded peel and juice for this sure-to-please dessert

SERVINGS: 10 servings
CARB GRAMS PER SERVING: 30
   Nonstick cooking spray
1 recipe Ginger-Oat Crust (below)
2  egg yolks or 1/4 cup refrigerated or frozen egg product, thawed
2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon finely shredded lemon peel
6 tablespoons lemon juice
6 tablespoons water
1/4 cup 60% to 70% tub-style vegetable oil spread
1/2 cup light dairy sour cream
   Lemon slices, lime slices, and/or orange slices (optional)

1. Preheat oven to 350°F. Coat a 9-inch tart pan with removable bottom with nonstick cooking spray. Using your damp fingers, press Ginger-Oat Crust dough onto bottom and up the side of the prepared tart pan. Line crust with a double thickness of foil that has been lightly coated on the bottom with nonstick cooking spray. Bake for 8 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until crust is lightly browned. Cool completely on a wire rack.

2. I a small bowl, use a fork to lightly beat egg yolks; set aside. In a medium saucepan, stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and the water. Cook and stir over medium heat until thickened and bubbly. Stir half of the lemon mixture into egg yolks. Add egg mixture to lemon mixture in saucepan. Cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Whisk in vegetable oil spread until well mixed. Cover surface of the cooked lemon mixture with plastic wrap. Let stand at room temperature for 15 minutes. Whisk in sour cream until well mixed.

3. Pour lemon mixture into cooled tart crust. Cover loosely and chill at least 1 hour before serving. Remove side of pan to serve. If desired, top with lemon, lime, and/or orange slices.

Ginger-Oat Crust: In a medium bowl, beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar. Beat until combined, scraping bowl occasionally. Beat in 1 egg white and 1/2 teaspoon vanilla until combined. Beat in 1/3 cup all-purpose flour. Stir in 1/2 cup ground gingersnaps (8 to 9 gingersnaps), 1/2 cup quick-cooking rolled oats, and 1/8 teaspoon ground ginger.

 

 *SUGAR SUBSTITUTES: Choose Splenda® Blend for Baking to substitute for the 2/3 cup sugar. Choose from Sweet 'N Low® Brown or Sugar Twin®¿¿Granulated Brown to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 2/3 cup sugar or 2 tablespoons brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 192 cal., 20 g carb., 120 mg sodium. Exchanges: 1.5 other carb. Carb choices: 1.

 

Nutrition Facts Per Serving:

  • Servings: 10 servings
  • Calories223
  • Total Fat (g)11
  • Saturated Fat (g)5
  • Monounsaturated Fat (g)4
  • Polyunsaturated Fat (g)2
  • Cholesterol (mg)58
  • Sodium (mg)121
  • Carbohydrate (g)30
  • Total Sugar (g)18
  • Fiber (g)1
  • Protein (g)3
  • Vitamin A (DV%)0
  • Vitamin C (DV%)8
  • Calcium (DV%)3
  • Iron (DV%)5
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)2
  • Fat (d.e.)2
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:58 PM

Fig-Orange Hand Pies

Fig-Orange Hand Pies

Forget the fork! Just pick up one of these fruit-filled pies and bite in. With only 7 grams of fat per serving, this delicious dessert is a smart indulgence for PWDs.

SERVINGS: 8 pies
CARB GRAMS PER SERVING: 24
3  fresh figs or 8 dried mission figs
1 medium orange
1/4 cup low-sugar orange marmalade
1 recipe Whole Grain Pastry (below)
   Fat-free milk
1 teaspoon powdered sugar

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil. Set aside. Remove stems from figs. If using dried figs, place in a small bowl with enough boiling water to cover; let stand for 5 minutes to rehydrate and then drain well. Chop fresh or rehydrated dried figs (should have about 2/3 cup).

2. Finely shred enough orange peel to make 1/4 teaspoon; set aside. Peel and section orange; chop sections. In a medium bowl, combine figs, chopped orange, marmalade, and orange peel. Stir until well mixed. Set aside.

3. On a lightly floured surface, roll each portion of the pastry dough into a 4- to 4 1/2-inch circle. Spoon fig mixture atop dough circles. Spread to an even layer, leaving a 3/4-inch border on the edges. Moisten edges of dough circles with a little water. Fold dough circles in half to make semicircles. Use the tines of a fork to press edges to seal.

4. Place pies 2 inches apart on the prepared baking sheet. Make small slashes in the tops of the pies to allow steam to escape. Lightly brush with milk.

5. Bake for 17 to 20 minutes or until tops are golden brown. Transfer to a wire rack. Cool about 15 minutes and serve warm. (Or, cool completely.) Sprinkle lightly with powdered sugar.

Whole Grain Pastry: In a medium bowl, stir together 1 cup all-purpose flour, 1/4 cup white whole wheat flour or whole wheat flour, 2 tablespoons flax seed meal, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup chilled 60% to 70% tub-style vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened (3 to 4 tablespoons cold water total). Divide dough into 8 equal portions.

 

Nutrition Facts Per Serving:

  • Servings: 8 pies
  • Calories166
  • Total Fat (g)7
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)2
  • Polyunsaturated Fat (g)2
  • Sodium (mg)133
  • Carbohydrate (g)24
  • Total Sugar (g)8
  • Fiber (g)2
  • Protein (g)3
  • Vitamin C (DV%)15
  • Calcium (DV%)2
  • Iron (DV%)5
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1.5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:59 PM

Pumpkin-Maple Pie

Pumpkin-Maple Pie

This yummy pumpkin pie tastes like Grandma's, but it's better for you. Our special lower-fat pastry is filled with a maple-flavored pumpkin mixture that's lower in calories and fat than old-fashioned recipes -- but it's every bit as good.

Tip: Increase the fiber in piecrusts by replacing up to half the amount of all-purpose flour with white whole wheat flour.

SERVINGS: 8 servings
CARB GRAMS PER SERVING: 32
1 recipe Lower-Fat Oil Pastry
1 15-ounce can pumpkin
1/3 cup maple-flavored syrup
1 tablespoon all-purpose flour
2 packets heat-stable sugar substitute
1-1/2 teaspoons pumpkin pie spice
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated fat-free milk
1-1/2 teaspoons vanilla
   Frozen light whipped dessert topping, thawed (optional)
   Ground cinnamon (optional)

1. Prepare Lower-Fat Oil Pastry. On a lightly floured surface flatten pastry. Roll into a 12-inch circle. Wrap pastry circle around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pan, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp the edge as desired. Do not prick pastry.

2. For the filling, in a medium bowl combine the pumpkin, maple-flavored syrup, flour, sugar substitute, and pumpkin pie spice; add egg product. Beat lightly with a rotary beater or fork until just combined. Gradually stir in evaporated milk and vanilla; mix well.

3. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove the foil. Bake 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, top with dessert topping and sprinkle with ground cinnamon. Makes 8 servings.

Lower-Fat Oil Pastry: In a medium bowl stir together 11/4 cups all-purpose flour and 1/4 teaspoon salt. Combine 1/4 cup fat-free milk and 3 tablespoons cooking oil; add all at once to flour mixture. Stir with a fork until dough forms. If necessary, add 1 to 2 teaspoons additional milk. Shape the dough into a ball.

Nutrition Facts Per Serving:

  • Servings: 8 servings
  • Calories216
  • Total Fat (g)6
  • Saturated Fat (g)1
  • Cholesterol (mg)1
  • Sodium (mg)153
  • Carbohydrate (g)32
  • Fiber (g)2
  • Protein (g)8
  • Vitamin C (DV%)4
  • Calcium (DV%)11
  • Iron (DV%)15
  • Diabetic Exchanges

  • Starch (d.e.)1.5
  • Milk (d.e.).5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:01 PM

Triple-A Apple Pie

Triple-A Apple Pie

Apples, Anjou pears, and apricots are the A's that make this apple pie a knockout.

Tip: Many fruit-filled pies call for dotting the filling with butter. Skip this unnecessary step to save 100 calories and 12 grams of fat for every tablespoon omitted.

SERVINGS: 10 servings
CARB GRAMS PER SERVING: 31
1 recipe Oil Pastry (below)
1/4 cup packed brown sugar or brown sugar substitute* equivalent to 1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon apple pie spice
4 medium red and/or green cooking apples (1-1/2 pounds total), cored, quartered, and thinly sliced (about 4 cups)
1 medium Anjou, Asian, or Bartlett pear, cored, quartered, and thinly sliced
1 15-ounce can unpeeled apricot halves in light syrup, rinsed, drained, and sliced, or 1 cup fresh blueberries

1. Preheat oven to 375 degees F. Prepare Oil Pastry. Cover and set aside.

2. In a very large bowl, combine brown sugar, flour, and apple pie spice. Add apple slices, pear slices, and apricot slices or blueberries. Toss gently to coat. Transfer fruit mixture to a 9-inch pie plate.

3. On a floured surface, use your hands to slightly flatten the pastry. Roll dough from center to edge into a circle about 12 inches in diameter. Use 1- to 1 1/2-inch cookie cutters to cut out shapes from the crust. To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

4. Place pie plate on a foil-lined baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes; remove foil. Bake for 10 to 15 minutes more or until apples are tender and filling is bubbly. Cool about 1 hour. Serve slightly warm. Makes 10 servings.

Oil Pastry: In a medium bowl, stir together 3/4 cup all-purpose flour, 1/4 cup whole wheat pastry flour or whole wheat flour, and 1/4 teaspoon salt. Add 1/4 cup fat-free milk and 3 tablespoons cooking oil all at once to the flour mixture. Stir lightly with a fork until all is moistened. Form into a ball.

*Sugar Substitutes: Choose from Sugar Twin® Granulated Brown or Sweet 'N Low® Brown. Follow package directions to use product amount equivalent to 1/4 cup brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 143 cal., 26 g carbo., 63 mg sodium. Exchanges: 0.5 other carbo.

**Test Kitchen Tip: Another way to transfer the pastry is to slide a baking sheet under the rolled out dough circle. Then, slide the pastry from the baking sheet onto the fruit in the pie plate.

Nutrition Facts Per Serving:

  • Servings: 10 servings
  • Calories164
  • Total Fat (g)4
  • Saturated Fat (g)1
  • Sodium (mg)65
  • Carbohydrate (g)31
  • Fiber (g)3
  • Protein (g)2
  • Diabetic Exchanges

  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:01 PM

Country Apricot Tart

Country Apricot Tart

No need to fuss with crimping the edge of this tart; just fold the cornmeal crust over the fruit filling. If apricots aren't in season, frozen unsweetened peach slices work fabulously in this fruity tart.

SERVINGS: 8 slices
CARB GRAMS PER SERVING: 32
1 recipe Cornmeal Crust
3 tablespoons sugar
   Heat-stable sugar substitute equivalent to 2 tablespoons sugar*
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg or ground cinnamon
3 cups sliced, pitted fresh apricots or 3 cups frozen, unsweetened peach slices, thawed (do not drain)
1 tablespoon lemon juice
2 teaspoons fat-free milk

1. Grease and lightly flour a large baking sheet. Prepare Cornmeal Crust. On the baking sheet, flatten dough. Roll into a circle 12 inches in diameter. Set aside.

2. For filling, in a bowl stir together sugar, sugar substitute, flour, and nutmeg or cinnamon. Stir in apricots or peaches and lemon juice. Mound the filling in center of crust, leaving a 2-inch border. Fold border up over filling. Brush top and side of crust with the milk.

3. Bake in a 375° degrees F oven about 40 minutes or until crust in golden and filling is bubbly. To prevent overbrowning, cover the edge of crust with foil for the last 10 to 15 minutes of baking. Cool tart for 30 minutes on the baking sheet on a wire rack. Serve warm. Makes 8 slices.

Cornmeal Crust:In a medium bowl stir together 3/4 cup flour, 1/3 cup cornmeal, 2 tablespoons sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt. Cut in 3 tablespoons butter until the size of small peas. Sprinkle 1 tablespoon cold fat-free milk over mixture; gently toss with a fork. Add an additional 3 to 4 tablespoons fat-free milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly). Turn out onto a lightly floured surface and knead 7 or 8 times or just until dough clings together. Form into a ball.

*Tip:We recommend Splenda® Granular or Sweet "n Low packets or bulk. Be sure to read the package directions to use the amount that's equivalent to 2 tablespoons sugar.

*Tip:If desired, omit the sugar subsitute. Increase sugar to 1/3 cup.

Nutrition Facts Per Serving:

  • Servings: 8 slices
  • Calories176
  • Total Fat (g)5
  • Saturated Fat (g)3
  • Cholesterol (mg)12
  • Sodium (mg)128
  • Carbohydrate (g)32
  • Fiber (g)2
  • Protein (g)3
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Fruit (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:03 PM

Maple-Apple Pecan Crunch Pumpkin Pie

Maple-Apple Pecan Crunch Pumpkin Pie

A sweet and crunchy topping gives pizzazz to tasty pumpkin pie. Making the topping is simple: Cook apples and pears in a large skillet, sprinkle with toasted pecans or walnuts, and drizzle with pure maple syrup.

Tip: Top low-fat pies with a sprinkling of chopped nuts instead of high-fat whipped cream or ice cream. The nuts will add flavor and a decadent look to your pie.

SERVINGS: 8 servings
CARB GRAMS PER SERVING: 27
1 15-ounce can pumpkin
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 tablespoons honey or pure maple syrup
1-1/2 teaspoons pumpkin pie spice
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup evaporated fat-free milk
   Maple-Apple Pecan Crunch

1. Preheat oven to 350°F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.

2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.

3. To serve, top with Maple-Apple Pecan Crunch. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

Maple-Apple Pecan Crunch: Core, quarter and thinly slice 2 medium gala or Jonathan apples or 2 ripe pears. In a large skillet, cook apples and pears, covered, in 1/4 cup water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with 1/4 cup coarsely chopped pecans or walnuts, toasted, and drizzle with 1 tablespoon pure maple syrup.

*Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar. 

PER SERVING WITH SUBSTITUTE: same as above, except 115 cal., 20 g carb. Exchanges: 1.5 other carb. 1 carb choice

Nutrition Facts Per Serving:

  • Servings: 8 servings
  • Calories143
  • Total Fat (g)3
  • Monounsaturated Fat (g)1
  • Cholesterol (mg)1
  • Sodium (mg)60
  • Carbohydrate (g)27
  • Total Sugar (g)22
  • Fiber (g)3
  • Protein (g)4
  • Vitamin C (DV%)4
  • Calcium (DV%)10
  • Iron (DV%)12
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)2
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:04 PM

Coconut Banana Cream Pie

Coconut Banana Cream Pie

With a slice of this scrumptious treat, you get the best of two favorite pies -- creamy coconut filling spooned over luscious ripe bananas. We did sneak in a bit of baking to prepare the crust. If you like, bake the crust up to 24 hours ahead.

Coconut Banana Cream Pie

SERVINGS: 10 slices
CARB GRAMS PER SERVING: 35
1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
1/4 cup cornstarch
1-1/2 cups fat-free milk
1 12-ounce can evaporated fat-free milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
3 tablespoons flaked coconut, toasted
1/2 teaspoon vanilla
1/4 teaspoon rum extract or vanilla
2 medium bananas, sliced
1 recipe Baked Oil Pastry (below)
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
   Flaked coconut, toasted (optional)

1. For filling: In a heavy medium saucepan, stir together sugar and cornstarch. Gradually stir in fat-free milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.

2. Gradually stir about 1 cup of the hot mixture into egg. Return all of the egg mixture to saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.

3. Arrange bananas in the bottom of the Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.

4. To serve, spoon whipped topping on top of pie and, if desired, top with additional toasted coconut. Makes 10 slices.

Baked Oil Pastry: Preheat oven to 450 degrees F. In a medium bowl, combine 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Using a fork, stir 1/4 cup cooking oil and 3 tablespoons fat-free milk into flour mixture. If necessary, stir in an additional tablespoon milk to moisten (dough will appear crumbly). Form dough into a ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Carefully roll pastry circle around rolling pin. Carefully transfer pastry to a 9-inch pie plate (pastry will be very tender). Ease into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick pastry all over with a fork. Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.

*Sugar Substitutes:Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 237 cal., 31 g carbo. Exchanges: 1/2 other carbo.

Make-Ahead Directions:Prepare as directed through step 3, except chill for up to 24 hours. Serve as directed in step 4.

Nutrition Facts Per Serving:

  • Servings: 10 slices
  • Calories256
  • Total Fat (g)10
  • Saturated Fat (g)3
  • Cholesterol (mg)2
  • Sodium (mg)133
  • Carbohydrate (g)35
  • Fiber (g)1
  • Protein (g)7
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Milk (d.e.).5
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1.5
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