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*~ Diabetic Friendly Pies ~*

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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
Replies (21-30):
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:20 PM

Mango-Blueberry Tart

Mango-Blueberry Tart

A fat-conscious oil pastry replaces traditional piecrust and a tofu-yogurt blend takes the place of whipping cream in this luscious cream tart. Blueberries, mangos, and kiwifruits make this dessert mouthwatering.

SERVINGS: 10 servings
CARB GRAMS PER SERVING: 29

8 ounces firm light silken tofu (fresh bean curd) (about 1 cup)
1 6-ounce carton plain fat-free or low-fat yogurt
1/4 cup purchased lemon curd
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
1 recipe Baked Oil Pastry (below)
1-1/4 cups fresh blueberries
1-1/4 cups chopped, seeded, peeled fresh mango
2  kiwi fruit, peeled and chopped

1. For filling: In a food processor, combine tofu, yogurt, lemon curd, lemon peel, and vanilla. Cover and process until smooth, scraping side as necessary.

2. Spread filling into Baked Oil Pastry. Top with blueberries, mango, and kiwi fruit. Cover loosely and chill for 2 to 4 hours. Makes 10 servings.

Baked Oil Pastry: Preheat oven to 450 degrees F. In a medium bowl, stir together 1 1/3 cups all-purpose flour and 1/4 teaspoon salt. Add 1/3 cup cooking oil and 3 tablespoons fat-free milk all at once. Stir gently with a fork. Form into a ball. On a well-floured surface, slightly flatten dough. Roll from center to edge into an 11-inch circle. To transfer, wrap pastry circle around a rolling pin. Unroll into a 9-inch tart pan with a removable bottom. Ease pastry into pan without stretching. Press pastry into fluted side of tart pan, trimming pastry as needed. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake about 5 minutes more or until golden brown. Cool on a wire rack.

Nutrition Facts Per Serving:

  • Servings: 10 servings
  • Calories204
  • Total Fat (g)8
  • Saturated Fat (g)1
  • Cholesterol (mg)7
  • Sodium (mg)99
  • Carbohydrate (g)29
  • Fiber (g)3
  • Protein (g)5
  • Diabetic Exchanges

  • Fruit (d.e.).5
  • Other Carbohydrates (d.e.)1.5
  • Fat (d.e.)1.5
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:21 PM

strawberry cream pie

Strawberry Cream Pie

In the mood for an elegant dessert that isn't saturated with sugar, carbs, and calories? Try this creamy mousse of pureed fresh strawberries, fluffy egg whites, gelatin, and whipped topping surrounded by delicate ladyfingers.

SERVINGS: 8 servings
CARB GRAMS PER SERVING: 22
2-1/2 cups strawberries
1/4 cup sugar
1 envelope unflavored gelatin
2 tablespoons frozen limeade concentrate or frozen lemonade concentrate, thawed
3  slightly beaten egg whites
1 tablespoon tequila or orange juice
1 3-ounce package ladyfingers, split
2 tablespoons orange juice
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
   Sliced strawberries (optional)
   Fresh mint (optional)

1. Place the 2-1/2 cups strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Measure strawberries (you should have about 1-1/2 cups.)

2. In a medium saucepan stir together the sugar and gelatin. Stir in the blended strawberries and limeade and lemonade concentrate. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return mixture to the saucepan. Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil. Pour into a medium bowl; stir in tequila or orange juice. Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).

3. Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9-inch springform pan. Arrange remaining split ladyfingers in the bottom of the pan. Drizzle the 2 tablespoons orange juice over the ladyfingers.

4. Fold whipped topping into strawberry mixture. Spoon into prepared pan. Cover and chill about 2 hours or until set. If desired, garnish with the sliced strawberries and mint. Makes 8 servings.

Nutrition Facts Per Serving:

  • Servings: 8 servings
  • Calories130
  • Total Fat (g)3
  • Saturated Fat (g)2
  • Cholesterol (mg)39
  • Sodium (mg)48
  • Carbohydrate (g)22
  • Fiber (g)1
  • Protein (g)4
  • Vitamin C (DV%)49
  • Calcium (DV%)1
  • Iron (DV%)4
  • Diabetic Exchanges

dntbgmeb4cofe
by on Apr. 28, 2011 at 5:22 PM

Berry Pie with Creamy Filling

Berry Pie with Creamy Filling

Fresh berries, a slimmed-down zwieback crumb crust, a tangy filling based on homemade yogurt cheese, and a colorful low-calorie cranberry-raspberry glaze add up to an eye-catching pie that's as healthful as it is luscious.

SERVINGS: 10 slices
CARB GRAMS PER SERVING: 27
1 16-ounce carton plain fat-free or low-fat yogurt*
2 tablespoons powdered sugar
1/2 teaspoon vanilla
   Nonstick cooking spray
1 1/3 cups finely crushed zwieback (about 17 slices)
2 tablespoons packed brown sugar
1  egg white, lightly beaten
2 tablespoons butter, melted
3/4 cup low-calorie cranberry-raspberry drink
1 tablespoon cornstarch
6 cups fresh raspberries, blackberries, blueberries, and/or halved strawberries
   Fresh mint sprigs and/or Lemon Cream** (optional)

1. For yogurt cheese: Line a yogurt strainer, sieve, or a small colander with three layers of 100 percent-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a large bowl. Spoon yogurt into the strainer, sieve, or colander. Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. In a small bowl, combine yogurt cheese, powdered sugar, and vanilla. Cover and chill until ready to use.

2. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine finely crushed zwieback and brown sugar. Add egg white and melted butter; stir until well mixed. Press mixture evenly onto bottom and up side of prepared pie plate. Bake for 10 to 12 minutes or until edge is browned. Cool completely on a wire rack.

3. Meanwhile, for glaze: In a small saucepan, stir together cranberry-raspberry drink and cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Transfer to a small bowl. Cover surface with plastic wrap; let stand at room temperature for 1 to 2 hours or until cooled.

4. Spread yogurt cheese mixture into crust-lined pie plate. In a large bowl, gently toss berries and cooled glaze. Spoon over yogurt mixture. Cover; chill for 3 to 6 hours before serving. If desired, garnish with fresh mint and/or serve with Lemon Cream. Makes 10 slices.

*Test Kitchen Tip: Be sure to use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make yogurt cheese.

**Lemon Cream: In a small bowl, combine 1 1/2 cups frozen light whipped dessert topping, thawed, and 3/4 teaspoon finely shredded lemon peel.

Nutrition Facts Per Serving:

  • Servings: 10 slices
  • Calories160
  • Total Fat (g)4
  • Saturated Fat (g)2
  • Cholesterol (mg)10
  • Sodium (mg)87
  • Carbohydrate (g)27
  • Fiber (g)3
  • Protein (g)5
  • Diabetic Exchanges

  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:23 PM

Glazed Tropical Fruit Pie

Glazed Tropical Fruit Pie

This fun fruit pie is adorned with sweet mangos, papayas, and kiwifruits. It's also tasty with peaches.

CARB GRAMS PER SERVING: 29
1 cup pineapple-orange juice
1 tablespoon cornstarch
2 cups seeded, peeled mango cut into 1-inch pieces
2 cups seeded, peeled papaya cut into 1-inch pieces
1-1/2 cups peeled kiwifruit half-slices
1 recipe Homemade Graham Cracker Pie Shell (see recipe) or 1 purchased* 9-inch graham cracker crumb pie shell
   Frozen light whipped dessert topping, thawed (optional)

1. In a small saucepan, combine juice and cornstarch; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a large bowl. Cover surface with plastic wrap; cool for 30 minutes. Divide mixture into 3 small bowls.

2. Fold each type of fruit into 1 of the bowls of fruit juice mixture. Spoon fruit into pie shell, arranging it as desired; press fruit down lightly with a rubber spatula or back of a large spoon. Cover and chill for 3 to 4 hours. If desired, serve with whipped dessert topping if desired. Makes 10 servings.

Homemade Graham Cracker Pie Shell:Preheat oven to 375 degrees F. In a small saucepan, melt 1/3 cup butter. Stir in 1/4 cup sugar. Add 1-1/4 cups finely crushed graham crackers; mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and up side to form an even crust. Bake for 4 to 5 minutes or until edge is lightly browned. Cool on a wire rack before filling.

*Test Kitchen Tip:For easier cutting and better flavor when using a purchased pie shell, preheat oven to 375 degrees F. Brush the pie shell with a lightly beaten egg white and bake for 5 minutes. Cool on a wire rack before filling.

Nutrition Facts Per Serving:

  • Calories185
  • Total Fat (g)7
  • Saturated Fat (g)4
  • Cholesterol (mg)16
  • Sodium (mg)104
  • Carbohydrate (g)29
  • Fiber (g)2
  • Protein (g)2
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Fruit (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1.5
dntbgmeb4cofe
by on Apr. 28, 2011 at 5:24 PM

Crustless Pistachio-Topped Sweet Potato Pie

Crustless Pistachio-Topped Sweet Potato Pie

Crunchy pistachios complement this creamy sweet potato pie (top). With only 164 calories, a serving of this yummy dessert can fit into your diabetes meal plan.

Tip: Want to spruce up your breakfast yogurt? Try sprinkling the pistachio-and-cereal topper on it.

SERVINGS: 10 servings
CARB GRAMS PER SERVING: 30
2 cups mashed cooked sweet potatoes*
1/4 cup honey
2 tablespoons packed brown sugar or brown sugar substitute** equivalent to 2 tablespoons brown sugar
1 teaspoon finely shredded orange peel
1/2 teaspoon ground allspice
1/4 teaspoon ground mace or nutmeg
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1 cup buttermilk or fat-free sour milk***
1 recipe Crunchy Pistachio Topper (below)
1 cup frozen light whipped dessert topping, thawed (optional)

1. Preheat oven to 375°F. In a large bowl, combine sweet potatoes, honey, brown sugar, orange peel, allspice, and mace. Add egg. Beat lightly with a fork just until combined. Gradually stir in buttermilk. Pour into a 9-inch pie plate.

2. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Cover and refrigerate within 2 hours. Sprinkle with Crunchy Pistachio Topper just before serving. If desired, top individual servings with whipped topping.

Crunchy Pistachio Topper: Preheat oven to 325°F. In a medium bowl, combine 1 tablespoon refrigerated or frozen egg product (thawed) or 1 tablespoon beaten egg white and 1/2 teaspoon water. Beat with a wire whisk or fork until frothy. Add 2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar; stir until combined. Stir in 3/4 cup wheat and barley cereal flakes (Grape Nuts Flakes) and 1/2 cup lightly salted pistachio nuts. Lightly coat a 9¿¿9¿¿2-inch baking pan with nonstick cooking spray. Spread nut mixture in a thin layer in prepared pan. Bake for 10 to 15 minutes or until nuts appear dry, stirring once halfway through baking. Spread nut mixture on a piece of foil coated with nonstick cooking spray. Separate nut mixture into individual pieces or small clusters; cool completely. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 1 1/3 cups.

 

 *Test Kitchen Tip: For the mashed sweet potatoes, wash, peel, and cut off woody portions and ends of 1 1/3 pounds sweet potatoes. Cut into quarters. In a covered large saucepan, cook sweet potatoes in enough water to cover for 25 to 30 minutes or until tender. Drain. Mash; measure 2 cups.

 

 ** SUGAR SUBSTITUTES: Choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 143 cal., 24 g carb., 121 mg sodium. Exchanges: 1 other carb. Carb choices: 1.5.

***Test Kitchen Tip: To make sour milk, place 1 tablespoon vinegar or lemon juice in a 1-cup glass measure. Add enough fat-free milk to make 1 cup total liquid. Let stand for 5 minutes before using.

Nutrition Facts Per Serving:

  • Servings: 10 servings
  • Calories164
  • Total Fat (g)3
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)2
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)1
  • Sodium (mg)123
  • Carbohydrate (g)30
  • Total Sugar (g)18
  • Fiber (g)3
  • Protein (g)5
  • Vitamin A (DV%)0
  • Vitamin C (DV%)15
  • Calcium (DV%)7
  • Iron (DV%)11
  • Diabetic Exchanges

  • Starch (d.e.).5
  • Other Carbohydrates (d.e.)1.5
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 29, 2011 at 12:58 AM

Double Chocolate Pudding Pie

 

Double Chocolate Pudding Pie
  • YIELD: 2 pies, 8 servings each (serving size: 1 wedge)
  • COURSE: Desserts, Pies/Pastries

Ingredients

  • 1 (1.4-ounce) package chocolate sugar-free, fat-free instant pudding mix
  • 2 cups fat-free milk, divided
  • 1 (8-ounce) container frozen reduced-calorie whipped topping, thawed
  • 2 (6-ounce) reduced-fat graham cracker crusts
  • 1 (1-ounce) package white chocolate sugar-free, fat-free instant pudding mix

Preparation

Beat chocolate pudding mix and 1 cup milk with a mixer at medium-high speed for 3 minutes or until thickened. Gently fold in half of whipped topping.

Divide chocolate pudding mixture in half, and pour evenly into 2 graham cracker crusts. Repeat procedure with white chocolate pudding mix, remaining 1 cup milk, and remaining half of whipped topping. Divide mixture in half; pour over chocolate pudding mixture in both crusts. Cover and chill 3 hours or until set.

Tip: This recipe makes two pies, so you can freeze one for later. It's good frozen, or you can thaw it in the refrigerator overnight.

 

Nutritional Information

  • Amount per serving
  • Calories: 145
  • Calories from fat: 0.0%
  • Fat: 5.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.5g
  • Carbohydrate: 21.8g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 276mg
  • Calcium: 0.0mg
dntbgmeb4cofe
by on May. 1, 2011 at 10:33 PM

Cheery Cherry Pie

"Can a cherry pie this easy and good possibly be made without sugar? Yes it can!!!"

Ingredients
1 (15 ounce) package refrigerated piecrusts
2 (14.5 ounce) cans pitted tart red cherries, undrained
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup cornstarch
2 teaspoons fresh lemon juice
1/4 teaspoon almond extract
4 drops red food coloring (optional)

Directions
1. Preheat oven to 375 degrees F.
2. Unfold 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions.
3. Drain cherries, reserving 1 cup juice; set fruit aside.
4. Combine SPLENDA® Granulated Sweetener and cornstarch in a medium saucepan; gradually stir reserved juice into SPLENDA® Granulated Sweetener mixture. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice, almond extract and food coloring, if desired. Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell.
5. Unfold remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.
6. Bake 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving.

Note: Exchanges per Serving: 3 Fruits, 2 Fats

Nutrition Info

Servings Per Recipe: 8
Amount Per Serving
Calories:
 290
Calories from Fat: 130
Total Fat:
 14g
Saturated Fat:
 6g
Cholesterol:
 10mg
Sodium:
 210mg
Total Carbs:
 38g
Dietary Fiber:
 1g
Sugars:
 10g
Protein: 3g

dntbgmeb4cofe
by on May. 1, 2011 at 10:34 PM

Island-Lover's Coconut Cream Pie

"Bring a taste of the tropics to your table with this creamy sweet classic."

Ingredients
1/4 cup flaked coconut 
3/4 cup SPLENDA® No Calorie Sweetener, Granulated 
1/3 cup cornstarch 
1/2 teaspoon salt 
2 1/2 cups 1% low-fat milk 
2 egg yolks 
2 tablespoons butter 
3/4 cup flaked coconut 
1 1/4 teaspoons vanilla extract 
1/4 teaspoon coconut extract 
1 (9 inch) graham cracker pie crust

Directions

1. Preheat oven to 350 degrees F.

2. Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

3. Combine SPLENDA® Granulated Sweetener, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.

4. Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle remaining with toasted coconut.

Note: Exchanges per Serving: 2 Starches, 3 Fats

Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories:
 290
Calories from Fat: 140
Total Fat:
 15g
Saturated Fat:
 7g
Cholesterol:
 65mg
Sodium:
 410mg
Total Carbs:
 33g
Dietary Fiber:
 1g
Sugars:
 21g
Protein: 5g

dntbgmeb4cofe
by on May. 1, 2011 at 10:37 PM

Nostalgic Apple Pie

"This apple pie is wonderfully old fashioned in flavor, but has a lot less sugar than the pies Grandma used to bake!" 
Ingredients
1
 prepared double pie crust
7 cups baking apples, thin-sliced, cored, peeled
1 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Directions

1. Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan.
2. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
3. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled.
Note: Exchanges per Serving: 1 Fruit, 11/2 Starches, 3 Fats

Nutrition Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 300
Calories from Fat: 140
Total Fat: 15g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 270mg
Total Carbs: 40g
Dietary Fiber: 5g
Sugars: 14g
Protein: 3g

dntbgmeb4cofe
by on May. 1, 2011 at 10:39 PM
SUGAR FREE APPLE PIE  
4 c. sliced apples (sweet varieties are best)
1/2 c. frozen concentrate apple juice undiluted (without sugar)
1 1/2 to 2 tbsp. tapioca or flour
1 tsp. cinnamon
Mix well and put into double pie crust. Bake at 425 degrees for 40 to 45 minutes.
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