Jeffs Wild Tame Diabetic Berry Pie Recipes

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.

MARSHMALLOW MIXED BERRY PIE

Steps:

• Heat milk, marshmallows and berry's in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and blended.
• Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form.
• Fold berry mixture into whipped cream.
• Pour into pie shell.
• Refrigerate uncovered about 8 hours or until set.
• Garnish with berries and whipped cream if desired.
• Immediately refrigerate any remaining pie after serving.

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.

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.

NECTARINE AND BERRY PIE

Steps:

• Preheat oven to 425 degrees.
• Roll pastry into a 12-inch circle; transfer to an ungreased cookie sheet.
• Toss nectarines and berries with lemon juice in a large bowl.
• Combine cornstarch, Equal, lemon rind and allspice mix well and sprinkle over fruit.
• Arrange fruit on pastry, leaving 2-inch border around the edge.
• Bring edges of pastry to center, overlapping as necessary.
• Bake pie in oven until pastry is golden brown and fruit is tender, 35-40 minutes Cool on wire rack.

PEACH BERRY PIE

Steps:

• In large bowl combine sugar, flour, cornstarch, salt and nutmeg.
• Add fruit and vanilla, toss to mix.
• Let stand for 15 minutes, stirring occasionally.
• Line pie plate with bottom pastry, add filling.
• Dot with butter, Roll out remaining pastry, make lattice crust, seal and flute edges.
• Bake at 375 for 50-55 minutes or until crust is golden brown and filling is bubbly.
• Cool on wire rack.

FRUIT SWEETENED BERRY PIE

Steps:

• In large saucepan, combine the berries (I have used fresh black berries and the mixed berries from Costco), the thinly sliced apples (I have used granny smith), the flour, orange zest, orange extract and cinnamon. Stir over medium heat until thickened. Make sure to keep stirring so the berries don't scorch. Line a pie pan with crust. When berries are thickened pour into lined pie dish and top with butter, if desired. Top with second pie crust and crimp edges. Cut slits in the top of the pie and bake at 350 degrees for about 30 minutes or until crust is golden. Enjoy!