This diabetic pecan pie recipe is a nut lovers dream come true. Again, I love the sweet and salty flavor and soft and crunchy texture!
I hope this diabetic pie recipe makes its way onto your dinner table.
Yield: 10 servings 1 Unbaked pie shell
1 c Fruit sweetener
1 tb Cornmeal
1/3 c Unsweetened applesauce or--applebutter
3 tb Water
2 tb Cornstarch
2 ts Vanilla extract
2 tb Very strong coffee or-espresso (prepared - not-grounds)
24 Pecan halves
1. Prepare pastry and place in 9" pie pan. In large bowl, combine fruit sweetener, cornmeal and applesauce/butter. Beat with electric mixer.
2. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetner mixture and blend.
3. Beat in eggs one at a time. Stir in vanilla and coffee. Pour mixture into pie shell.
4. Decorate top with pecan halves.
5. Bake 30 to 40 minutes - or until custard is set - at 375 degrees. 6. Cool slightly before cutting.
One serving is = to: 1 bread, 1 fruit, 2 fat exchanges. 211 cal, 9g fat, 28g carb, 69mg sod, 3g protein, 82mg chol
This recipe was posted by Sherry Eckert on *P - ID#GDDF80A and she got it from SWEET INSPIRATIONS SUGAR FREE DESSERT COOKBOOK.
To make fruit sweetner - cook four cups of fruit juice until it is reduced to one cup. If you like it sweeter add Sweet One. OR if a recipe calls for 1/2 cup fruit sweetner, use 1/2 cup frozen fruit juice plus half as much (1/4 cup) granulated fructose. ~ Sherry adds Sweet One instead to desired sweetness. If 2/3 cup is called for use 2/3 cup concentrate plus 1/3 cup granulated fructose. Commercial fruit sweeteners are available at health food stores. Good juices to use are apple, orange, pineapple, pineapple- orange, and grape.
Submitted By LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 -0500 (EST) -----