Double Berry Pie Squares Diabetic Recipes

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.

DOUBLE BERRY SLAB PIE

Steps:

• Heat oven to 400°F.
• Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Do not trim pie crust edges.
• In large bowl, mix strawberries, raspberries, 1 cup sugar, the cornstarch and lemon juice with spoon until well blended. Spoon into crust-lined pan.
• Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of strawberry mixture. Pinch edges of crusts together to seal, tucking under extra crust, if necessary. Flute or crimp edges. Cut several slits in top crust; brush with milk, and sprinkle with 1 tablespoon sugar.
• Bake 40 to 45 minutes or until deep golden brown. Cool 2 hours. Cut into 6 rows by 4 rows. Serve with ice cream. Cover and refrigerate any remaining pie.

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.

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.

DOUBLE BERRY PIE

Steps:

• 1. Heat oven to 450°F.2. Follow package directions for bringing pie crust to room temperature in the microwave. 3. Place pie crust on a nonstick baking sheet. Using a fork, pierce the pie crust in several places to prevent puffing and bake 7-8 minutes or until lightly golden.4. In a small bowl, combine 1/4 tsp cinnamon with 1 tablespoon sugar and set aside.5. Meanwhile, place cherries and liquid, blueberries, 1/2 cup sugar, cornstarch, and 1/4 teaspoon cinnamon in a 12-inch nonstick skillet over high heat. Gently stir with a rubber spatula until cornstarch completely dissolves. Bring to a boil, stirring frequently. Continue to boil 1-2 minutes or until thickened, scraping bottom and sides of skillet. Remove from heat and stir in extract. 6. Remove pie crust, coat with cooking spray, and sprinkle with cinnamon sugar. Place crust on top of fruit in skillet to serve.EXCHANGES2 Carbohydrate1 FatNUTRITION FACTSCalories 177 Calories from Fat 52Total Fat 6g Saturated Fat 2gCholesterol 4mgSodium 83mgTotal Carbohydrate 31g Dietary Fiber 1g Sugars 16gProtein 1g