Diabetic Impossible Berry Pie Recipes

BERRY PIE ( DIABETIC FRIENDLY)

Steps:

• 1. BERRY PIE Makes 9 servings *Preheat oven to 450 degrees F (230 degrees C) *Baking Sheet lined with foil. 1. In a small bowl, combine 1 tsp. sugar and cinnamon; set aside.
• 2. 2. On a lightly floured surface, roll out pastry to 1/8 inch thick and cut into 9 pastry shapes of choice using a 3 1/2" shaped cookie cutter of your choice. Sprinkle with cinnamon mixture. Place on prepared baking sheet and bake in preheated oven for 6 to 8 minutes, or until lightly browned. Transfer to rack and let cool.
• 3. 3. In medium saucepan, combine blackberries, raspberries and blueberries. Add remaining sugar and cornstarch and toss to coat fruit. Add orange juice. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 5 to 10 minutes, until mixture is slightly thickened. Let cool until just warm.
• 4. 4. Divide berry mixture among 9 individual dessert plates. Top each with a pastry shape of choice.
• 5. EXCHANGES PER SERVING: 1/2 starch 1/2 fruit 1/2 other carbohydrates 1 fat NUTRIENT ANALYSIS PER SERVING: Calories: 160 Protein: 2g Fat: 6g Saturated Fat: 1g Carbs.: 27g Fiber: 3g Chol.: 0mg Sodium: 125mg.
• 6. *Berries are rich in antioxidants and fiber. This mouthwatering pie is the perfect dessert for a special festive meal.

DIABETIC "IMPOSSIBLE" BERRY PIE

Steps:

• Preheat oven to 350°F.
• Coat 9-1/2" pie plate with cooking spray.
• Arrange berries in pie plate; set aside.
• Shake evaporated milk and pour into food processor or blender. Add agave nectar, flours, vanilla, eggs, oil, and almond extract. Process until smooth, scraping sides.
• If using, add coconut and pulse 2 times.
• Pour mixture over fruit and bake 45 to 55 minutes or until golden brown and knife inserted in center comes out clean.
• Cool on rack about 30 minutes and refrigerate about 1 hour before serving.
• Dust with powdered sugar, if desired.
• Cover and refrigerate leftovers.

JEFFS WILD & TAME DIABETIC BERRY PIE

Steps:

• Bake and cool pie shells according to directions on the pie shell packaging.
• Bring soda and cornstarch to a boil, stirring constantly.
• Remove from heat.
• Add Jello and stir to dissolve.
• Add berries to mixture and stir until all the berries are coated.
• Fill pie shell and pour remaining juice over pie.
• Refrigerate until pie is set, about 2 - 1/2 hours.
• Top with conservative amount of Cool Whip if you like.

SUGAR FREE BLUEBERRY PIE

Steps:

• Recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier.
• Pre heat at 400 degrees.
• Mix together egg and water to make a egg wash. This will give the crust a rich golden brown color when baked.
• Mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. Drizzle lemon juice over mixture then drop butter on top of mixture. Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes.
• Cool at least 2 hours before serving.

IMPOSSIBLE FRUIT PIES

Steps:

• Heat oven to 375 degrees.
• Grease 10" pan, put fruit in pan.
• Blend all remaining ingredients (except Powdered Sugar) for 3 minutes.
• Pour over Fruit. Let set for a few minutes. Bake 40 to 45 minutes.
• After Pie is cooled, dust with Powdered Sugar.

DIABETIC "IMPOSSIBLE" BERRY PIE

Steps:

• 1. Preheat oven to 350°F. Coat 9-1/2" pie plate with cooking spray. Arrange berries in pie plate; set aside.
• 2. Shake evaporated milk and pour into food processor or blender. Add agave nectar, flours, vanilla, eggs, oil, and almond extract. Process until smooth, scraping sides. If using, add coconut and pulse 2 times.
• 3. Pour mixture over fruit and bake 45 to 55 minutes or until golden brown and knife inserted in center comes out clean.
• 4. Cool on rack about 30 minutes and refrigerate about 1 hour before serving.
• 5. Dust with powdered sugar, if desired. Cover and refrigerate leftovers.