Pie!

Pie is one of my favorite desserts. And just because someone is diabetic doesn't mean that one can't have something as yummy as pie. Today's offerings include Cappuccino Pie and Coconut Custard Pie. Enjoy!

DUTCH APPLE PIE

Servings: 12

View recipe: http://diabeticgourmet.com/recipes/html/50.shtml

Ingredients

1/4 cup flour

1/2 cup quick cooking oats

1/2 teaspoon cinnamon

5 cup sliced baking apples

Sweetener equal to 1/2 cup sugar

1/2 cup unsweetened frozen apple juice concentrate

Pie crust for 1 crust pie

Topping:

1/4 cup flour

1/2 cup quick cooking oats

Sweetener to equal 1/2 cup brown sugar

1 teaspoon cinnamon

1 package sugarfree instant vanilla pudding mix

1/2 cup butter or margarine

Directions

Mix flour, oats, cinnamon, and sweetener with a fork.

Pour over sliced apples and mix well.

Pour apple juice over top of apples and mix well again.

Put apple mixture in pie crust; set aside.

For topping:

Mix dry ingredients with fork.

Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs, Pour mixture over pie filling and press down evenly over apples.

Bake at 400 degrees for 45-55 minutes.

Nutritional Information Per Serving: Calories: 251; Fat: 12 g; Sodium: 238 mg; Cholesterol: 5 mg; Carbohydrates: 25 g

LEMON CHIFFON PIE

Recipe Yield: Servings: 8

View this online at http://diabeticgourmet.com/recipes/html/157.shtml

Ingredients

3 tbsp margarine

3 tbsp sugar

3/4 cup graham wafer crumbs

1/2 tsp lemon peel, grated

1/4 tsp cinnamon

1/8 tsp salt

1/4 tsp nutmeg

1/4 cup lemon juice

1/8 tsp allspice

1/2 cup sweetener equivalent to sugar

1 tbsp unflavored gelatin (1 pkg)

1/3 cup powdered skim milk

1/2 cup water

1/3 cup ice water

2 eggs, separated

1 tbsp lemon juice

Directions

Melt margarine in a pie plate at high for 30-45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling.

In a large measure, sprinkle gelatin on 1/2 cup water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 cup lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened.

Beat egg whites, powdered milk, ice water and 1 tbsp lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.

Nutritional Information Per Serving: Calories: 115; Fat: 5 g; Protein: 4 g; Carbohydrates: 15 g

Diabetic Exchanges: 1 Starch/Bread, 1 Fat

BANANA PINEAPPLE TROPICAL PIE

Ingredients

Pastry for single crust 9-inch pie

2 packages (8 oz. each) reduced-fat cream cheese, softened

1/2 cup Equal Spoonful or Granulated*

1 container (8 oz.) light whipped topping, thawed if frozen

1 can (8 oz.) crushed pineapple, well drained

1/4 cup flaked coconut, divided

1/2 teaspoon rum extract

2 medium ripe bananas, cut into 1/2-inch thick slices

1 tablespoon chopped pecans

* May substitute 12 packets Equal sweetener

Directions

Preheat oven to 375F. 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 side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.

Meanwhile, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.

Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.

Nutritional Information (Per Serving): Calories: 272; Protein: 6 g; Sodium: 199 mg; Cholesterol: 29 mg; Fat: 16 g; Carbohydrates: 26 g

Exchanges: 1-1/2 starch, 1/2 fruit, 3 fat

COCONUT CUSTARD PIE

Ingredients

Pastry for single-crust 9 inch pie

4 eggs

2 cups 2% milk

1 cup Equal Spoonful or Granulated*

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 cup toasted flaked coconut

1 teaspoon coconut extract (optional)

* May substitute 24 packets Equal sweetener

Directions

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.

Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.

Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.

Nutritional Information (Per Serving): Calories: 194; Protein: 6 g; Sodium: 301 mg; Cholesterol: 115 mg; Fat: 11 g; Carbohydrates: 19 g

Exchanges: 1/2 milk, 1/2 starch, 2 fat

CAPPUCCINO PIE

Recipe Yield: Yield: 8 servings

Source: Diabetic Dream Desserts

Book Title: Diabetic Dream Desserts

View this online at https://diabeticgourmet.com/diabetic-recipe/cappuccino-pie.

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 (click for recipe)

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: Calories: 208; Fat: 7 g; Fiber: 1.1 g; Sodium: 128 mg; Cholesterol: 1 mg; Protein: 7.2 g; Carbohydrates: 27 g

Diabetic Exchanges: 2 Carbohydrate: 1-1/2 Fat

CHOCOLATE-ALMOND PIECRUST

Recipe Yield: Yield: 8 servings

Source: Diabetic Dream Desserts

Book Title: Diabetic Dream Desserts

View this online at https://diabeticgourmet.com/diabetic-recipes/chocolate-almond-piecrust.

Ingredients

1/2 cup sliced almonds

2 tablespoons sugar

3/4 cup chocolate graham cracker crumbs

Sugar substitute equal to 3 tablespoons sugar

1-1/2 tablespoons melted margarine or butter

1-1/2 teaspoons fat-free egg substitute

Directions

Preheat the oven to 350 degrees F.

Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.

Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.

Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)

Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.

Nutritional Information Per Serving: Calories: 109; Fat: 6 g; Fiber: 1 g; Sodium: 89 mg; Protein: 2 g; Carbohydrates: 13 g

Diabetic Exchanges: 1 Carbohydrate, 1 Fat