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.

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.

SUGAR FREE PEACH PIE

Steps:

• Preheat oven 350 degrees F. Butter bottom & sides of 8x8 dish.
• Slice peaches in dish. Mix the following together: Splenda, cinnamon, flour. Beat egg & butter together then mix with dry ingredients.
• Cut crust off bread and slice bread in 4 strips each & place on top of peaches. Pour sugar, flour, egg & butter mixture over top of bread, spread with back of spoon.
• Bake 40 - 45 minutes.

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.

PEACH PARFAIT PIE

Steps:

• TO PREPARE CRUST:Heat oven to 400°F. In 9-inch pie pan, combine cookie and cracker crumbs with allspice. Stir in margarine and yogurt. Pat into bottom and up sides of pie pan. Bake 8 to 10 minutes or until browned remove and cool on rack.TO PREPARE FILLING:Meanwhile, combine gelatin mix with 1 cup boiling water, stirring until dissolved. Add 3/4 cup cold water and reserved peach juice to gelatin mixture. Refrigerate 1 hour or until slightly thickened. Meanwhile, reserve 8 peach slices for garnish chop remaining peaches and set aside. Prepare whipped topping according to package directions. Fold 1 cup whipped topping and chopped peaches into chilled gelatin. Spoon into prepared crust. Chill remaining whipped topping. Chill pie about 1 1/2 hours until firm, or freeze several hours if desired. To serve, pipe remaining whipped topping around border of pie and garnish with reserved peach slices.EXCHANGES1 Carbohydrate1 FatPYRAMID SERVINGS1/2 Starch1/2 Fruit1 FatNUTRITION FACTSCalories 119 Calories from Fat 38Fat 4 g Saturated Fat 1 gCholesterol 2 mgSodium 113 mgCarbohydrate 18 g Dietary Fiber 1 g Sugars 9 gProtein 2 g