Blueberry Pie for a Diabetic - Need Tips
- Thread starter bklyn-joe
- Start date
Elaine, Here is the recipe for the Blueberry Pie.................................
Blueberry Pie from "Favorite All Time Recipes Sugar-Free Desserts Naturally Sweetened with Fruits & Juices," by Recipe Developer Karen A. Levin.
Blueberry Pie
Cream Cheese Pastry (recipe follows)
2 pints (4 cups) fresh or thawed unsweetened frozen blueberries
2 tablespoons cornstarch
2/3 cup no-sugar added blueberry preserves, melted
1/4 teaspoon ground nutmeg
1 egg yolk
1 tablespoon sour cream
Preheat oven to 425 Degrees F. Prepare Cream Cheese Pastry. On Lightly floured surface or pastry cloth, roll out half of dough to 11-inch circle. Place in 9-inch pie plate; set aside.
Combine blueberries and cornstarch in medium bowl; toss lightly to coat. Add preserves and nutmeg; mix lightly. Spoon into crust. Roll out remaining dough to 11-inch circle; place over fruit mixture. Turn edges under; flute. Cut several slits or circle in top crust to allow steam to escape. If desired, cut leaves from pastry scraps to decorate top of pie. Bake 10 minutes. Remove pie from oven. Reduce oven temperature to 350 Degrees F.
Combine egg yolk and sour cream; brush lightly over crust. Return pie to oven; continue baking 40 minutes or until crust is golden brown. Cool on wire rack. Serve warm, or at room temperature or chilled.
Makes 8 servings.
Cream Cheese Pastry
1-1/2 cups all purpose flour
1/2 cup cold butter or margarine
3 ounces cream cheese, cubed
1 teaspoon vanilla
Place flour in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Cut in cream cheese until mixture forms dough. Blend in vanilla.
Note: Pastry can be prepared in food processor with steel blade attached.
Nutrients Per Serving:
Calories 342
Protein 4g
Carbohydrates 45g
Fat 17g
Cholesterol 70mg
Sodium 155 mg
Diabetic Exchanges Per Serving:
1-1/2 Starch/Bread, 3-1/4 Fat, 1-1/2 Fruit
Blueberry Pie from "Favorite All Time Recipes Sugar-Free Desserts Naturally Sweetened with Fruits & Juices," by Recipe Developer Karen A. Levin.
Blueberry Pie
Cream Cheese Pastry (recipe follows)
2 pints (4 cups) fresh or thawed unsweetened frozen blueberries
2 tablespoons cornstarch
2/3 cup no-sugar added blueberry preserves, melted
1/4 teaspoon ground nutmeg
1 egg yolk
1 tablespoon sour cream
Preheat oven to 425 Degrees F. Prepare Cream Cheese Pastry. On Lightly floured surface or pastry cloth, roll out half of dough to 11-inch circle. Place in 9-inch pie plate; set aside.
Combine blueberries and cornstarch in medium bowl; toss lightly to coat. Add preserves and nutmeg; mix lightly. Spoon into crust. Roll out remaining dough to 11-inch circle; place over fruit mixture. Turn edges under; flute. Cut several slits or circle in top crust to allow steam to escape. If desired, cut leaves from pastry scraps to decorate top of pie. Bake 10 minutes. Remove pie from oven. Reduce oven temperature to 350 Degrees F.
Combine egg yolk and sour cream; brush lightly over crust. Return pie to oven; continue baking 40 minutes or until crust is golden brown. Cool on wire rack. Serve warm, or at room temperature or chilled.
Makes 8 servings.
Cream Cheese Pastry
1-1/2 cups all purpose flour
1/2 cup cold butter or margarine
3 ounces cream cheese, cubed
1 teaspoon vanilla
Place flour in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Cut in cream cheese until mixture forms dough. Blend in vanilla.
Note: Pastry can be prepared in food processor with steel blade attached.
Nutrients Per Serving:
Calories 342
Protein 4g
Carbohydrates 45g
Fat 17g
Cholesterol 70mg
Sodium 155 mg
Diabetic Exchanges Per Serving:
1-1/2 Starch/Bread, 3-1/4 Fat, 1-1/2 Fruit
I was just coming in to say watch out for the crust, because starch can be
worse than the sugar in the pie filling. But I see you know that already
)
How about a crustless blueberry cobbler with a little oat-based topping? Sure, still some carbs, but much less than a crust.
worse than the sugar in the pie filling. But I see you know that already
)How about a crustless blueberry cobbler with a little oat-based topping? Sure, still some carbs, but much less than a crust.
REC Blueberry Crisp
1/3 cup firmly packed light brown sugar
1/3 cup Splenda
1/2 cup all-purpose flour
3/4 cup quick cooking oats
1/2 cup melted butter
1/3 cup water
3 cups blueberries
2 tsp lemon juice
1 t cinnamon
In a bowl, combine the sugar, Splenda, flour, and oats; stir in melted butter. Spread mixture over 3 cups blueberries (or other raw fruit) combined with lemon juice and cinnamon, and pour water evenly over top. Bake in a 375F-degree oven for 20-30 minutes or until bubbly.
1/3 cup firmly packed light brown sugar
1/3 cup Splenda
1/2 cup all-purpose flour
3/4 cup quick cooking oats
1/2 cup melted butter
1/3 cup water
3 cups blueberries
2 tsp lemon juice
1 t cinnamon
In a bowl, combine the sugar, Splenda, flour, and oats; stir in melted butter. Spread mixture over 3 cups blueberries (or other raw fruit) combined with lemon juice and cinnamon, and pour water evenly over top. Bake in a 375F-degree oven for 20-30 minutes or until bubbly.