MILLIONAIRE PIE
Steps:
- Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
- Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 44.9 g, Cholesterol 23.7 mg, Fat 27.1 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 248.7 mg, Sugar 35.1 g
INSTANT MILLIONAIRE PIE FOR DIABETICS
Steps:
- In a medium bowl, whisk together pudding mix and milk. Fold in pineapple, whipped topping, and pecans. Pour mixture into prepared crust. Chill at least 2 hours before serving.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 34 g, Cholesterol 2.4 mg, Fat 24.1 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 315.1 mg, Sugar 22.6 g
DIABETIC FRIENDLY - MILLIONAIRE PIE
This is a recipe I rec'd. by a friend when I first found out I was diabetic in 1991. I have made it many, many times and it is a very good one! Low in calories and carbs... I don't know the exact nutrients per serving but I feel sure the total carb. count is well under 30g./serving. Hope you enjoy!
Provided by penny jordan
Categories Pies
Time 20m
Number Of Ingredients 7
Steps:
- 1. MIX: Cool-whip and cream cheese until well combined and creamy using hand mixer. ADD: Pudding, slowly and continue to mix as before. ADD: Crushed pineapple and juice and continue to mix well. (If needed add milk to make to a acceptable consistancy for pie.) ADD: Chopped pecans and fold into crust. REFRIGERATE: Several hours before serving, (when pie is set.)ENJOY!
DIABETIC MILLIONAIRE'S SHORTBREAD
I was digging around this box of recipes that Mom gave me before she died and I found this one that my brothers and I loved! They're like homemade candy bars! I tweeked it to make it diabetic
Provided by Paul Bushay
Categories Candies
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F.
- 2. SHORTBREAD:
- 3. Spray 2, 8 inch square pans with PAM baking spray
- 4. Place the flour, Splenda blend and salt in a food processor and pulse once.
- 5. Add butter and pulse until mixture resembles peas.
- 6. Press the shortbread mixture into prepared pans
- 7. Bake until golden brown around the edges, about 20 minutes.
- 8. Remove from the oven and let cool completely.
- 9. CARAMEL LAYER:
- 10. In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
- 11. Slowly bring the mixture to a boil, stirring continuously.
- 12. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
- 13. Pour the caramel over the cooked shortbread
- 14. Spread evenly using an offset spatula.
- 15. Cool to room temperature.
- 16. CHOCOLATE TOPPING:
- 17. In a glass bowl set over a saucepan of simmering water, melt the chocolate.
- 18. Once chocolate has melted, pour it over the cooled caramel layer.
- 19. Cool at room temperature for about 10 minutes
- 20. Then place in the refrigerator to cool completely
- 21. Cut into 1-inch squares and enjoy
- 22. Store the unused portion in the fridge
DIABETIC APPLE PIE
A great desert for our diabetic friends. This recipe came to me from my grandmother, who was a diet-controlled diabetic.
Provided by Aric Ross
Categories Pie
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix sweetener, cornstarch, and cinammon.
- Pour over apples and mix well.
- Pour apple mixture into unbaked pie crust.
- Cut oleo into small pieces and put on top of apples.
- Cover with remaining crust and seal edges.
- Bake at 425 degrees for 15 minutes.
- Lower temperature to 350 degrees and continue baking for an additional 30-40 minutes.
DIABETIC PUMPKIN PIE
Make and share this Diabetic Pumpkin Pie recipe from Food.com.
Provided by Northern_Reflectionz
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prehead over to 425.
- Combine sweetener, salt and spices.
- Blend in pumpkin, eggs and milks.
- Pour into pastry shell.
- Bake 425 for 15mins
- Reduce heat to 400 and bake until knife inserted comes out clean.
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