Double Berry Pie Squares Diabetic Recipes

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.

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