Diabetic Peach Pie Recipes

SUGAR-FREE PEACH PIE

Steps:

• Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Stir together sweetener, flour and cinnamon; mix with peaches. Turn into pastry-lined pie pan; dot with margarine. Cover with top crust which has slits cut in it; seal and flute.
• Cover edge with 2-3" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
• Bake 35-45 minutes until crust is brown and juice begins to bubble through slits in crust.

LINDA'S PEACH COBBLER FOR DIABETICS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Melt the butter in a 9 x 13 x 2-inch baking pan or dish.
• 3. In a medium mixing bowl combine the Splenda, both flours, baking powder, salt, and cinnamon; add milk and stir to blend well. Spread batter evenly over the bottom of the pan.
• 4. Drain most of the juice from 1 jar of peaches (this cuts back on the sugar). Pour the peaches with the juice over the batter in pan. Add the drained peaches, filling in any bare spots over the batter then adding any liquid remaining in jar.
• 5. Sprinkle the raw oats over all.
• 6. Bake cobbler at 350 degrees 1 hour or until lightly browned, bubbly, and cooked through.
• 7. Serve with sugar-free ice cream or whipped cream, if desired.

DIABETIC PEACH PIE

Steps:

• 1. In a mixing bowl, mix jello with boiling water.
• 2. Whisk until jello is dissolved.
• 3. Gently fold in yogurt and cool whip until well mixed.
• 4. Spoon into graham cracker crust.
• 5. Chill until set.