SUGAR FREE STRAWBERRY PIE
It is almost strawberry time......this pie is so good, you will like it even if you aren't diabetic! I made this for a fundraiser recently and it was a big hit!
Provided by Tracy Graves
Categories Pie
Time 11m
Yield 1 pie
Number Of Ingredients 7
Steps:
- In a small saucepan mix water and cornstarch with a wire whisk.
- Bring to a boil, stirring constantly, for 1 minute.
- Remove from heat, cool slightly.
- Stir in gelatin and sweetener.
- Mix well, and gently stir in strawbrries.
- Pour into baked pie shell and refrigerate for about 2 hours.
- Top with Cool Whip OR Dream Whip right before serving.
- Garnish with strawberies if desired.
KETO STRAWBERRY CREME PIE (SUGAR-FREE)
Keto Strawberry Cream Pie
Provided by Annissa Slusher
Categories Dessert
Time 5h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375º Fahrenheit. Grease a pie pan using coconut oil spray.
- Place almond flour, sweetener, baking soda, and sea salt in a food processor. Pulse the processor once or twice to mix.
- Add the butter and vanilla extract to the food processor. Process until the mixture forms a dough.
- Press the dough into the prepared pan. Bake in the preheated oven for 8-10 minutes or until the crust starts to brown. Allow crust to cool completely before adding the filling. (After cooling on the counter for 5-10 minutes, I put it in the refridgerator, uncovered, while I make the pie filling.)
- Add 1/4 cup cold water to a small saucepan. Sprinkle the powdered gelatin over the water and allow to "bloom" for 5 minutes.
- While the gelatin is "blooming", place defrosted strawberries and lemon juice in a blender. Cover blender, then puree the berries. Leave berries in the blender and set aside.
- Once the gelatin has bloomed, add the sweetener to the saucepan. Heat the mixture gently while stirring frequently until gelatin and sweetener has dissolved. While blender is going at its slowest setting, stream the gelatin mixture into the strawberries through the small opening in the blender lid.
- Transfer strawberry mixture to a large mixing bowl. Refrigerate for a few minutes while whipping the cream.
- In a medium mixing bowl, whip the heavy whipping cream to form soft peaks.
- Spoon about 1/3rd of the whipped cream into the strawberry mixture and fold in to lighten.
- Fold in the remaining whipped cream.
- Transfer mixture to chilled pie crust. Cover the pie and refrigerate for at least 5 hours before enjoying.
Nutrition Facts : Calories 160 kcal, Carbohydrate 6 g, Protein 3 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 24 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 slice, UnsaturatedFat 3 g
NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE
I have a grandmother who is diabetic, and I wanted to create a cheesecake with no added sugar. My whole family loved it, it's now the only one I make
Provided by RLCLARK93654
Categories Desserts Pies No-Bake Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
- Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
- Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
- Beat in pudding mix until the filling is thick and smooth.
- Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
- Spread half the strawberries over the filling.
- Repeat cheesecake layer and strawberry layer.
- Chill pie in refrigerator until set and cold, at least 1 hour.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 25.2 g, Cholesterol 61.2 mg, Fat 21.4 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 447.8 mg, Sugar 12.1 g
SUGAR FREE-REDUCED FAT STRAWBERRY CREAM PIE
My mother is diabetic and always felt cheated when it came to desserts,so I adapted this recipe so she can enjoy desserts with everyone else. She loves it and it goes nice at a summer bbq.
Provided by Luv79t
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- beat cream cheese, sour cream and splenda with am electric mixer until well blended. Fold in 11/2 cups of cool whip.
- spoon half the mixture into the 9 inch piecrust, top with 1 cup of the sliced strawberries, spoon remaining cheese mixture over strawberries. Put remaining cup of sliced strawberries on top. cover and chill at least 3 hours.
Nutrition Facts : Calories 194.4, Fat 9.5, SaturatedFat 2.8, Cholesterol 7.6, Sodium 276.9, Carbohydrate 24, Fiber 1.2, Sugar 14, Protein 4.2
COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING
Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.
Provided by thymeforpineapple
Categories Desserts
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg
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