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Source: Diabetic Cooking  July-August 2007

Peppermint Ice Cream Pie

Ingredients:

4 c vanilla sugar-free ice cream
6 sugar-free peppermint candies
1 reduced-fat graham cracker pie crust
1/4 c sugar-free chocolate syrup
Additional sugar-free peppermint candies (optional)

Directions:

Scoop ice cream into medium bowl; let stand at room temperature 5 minutes or until softened, stirring occasionally. Place candies in heavy-duty food storage bag; coarsely crush with rolling pin or meat mallet. Stir candy into ice cream; spread evenly into pie crust. Cover and freeze at least 4 hours or overnight. Using sharp knife that has been dipped in warm water, cut pie into 12 slices. Transfer to serving plates; drizzle with chocolate syrup. Garnish with additional candies.

Makes 12 Servings.

Dietary Exchanges: 1 1/2 Starch,1/2 Fat

Nutrients Per Serving:
148 Calories
5 g Total Fat
2 g Saturated Fat
25 g Carbohydrates
3 g Protein
8 mg Cholesterol
104 mg Sodium
<1 g Fiber

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Lemon Cream Peach and Blueberry Pie

Ingredients:

2 c low-fat (1%) milk
1/4 c cholesterol-free egg substitute
3 tbsp cornstarch
1/8 tsp salt
7 packets sugar substitute
3 tbsp lemon juice
1 tsp grated lemon peel
1 tsp vanilla
1 (6-oz) graham cracker pie crust
1 c sliced fresh or thawed frozen peaches, cubed
3/4 c fresh or frozen blueberries, thawed, rinsed and drained

Directions:

Combine milk, egg substitute, cornstarch, and salt in medium saucepan; whisk until cornstarch is dissolved. Cook over medium heat, stirring constantly, about 5 minutes or until mixture comes to a boil and thickens. Stir in sugar substitute, lemon juice, lemon peel and vanilla. Transfer mixture to medium bowl. Place sheet of plastic wrap on top of mixture to prevent skin from forming. Let mixture cool to room temperature. Spoon into crust. Garnish with peaches and blueberries. Chill completely before slicing into 8 wedges.

Makes 8 Servings.

Dietary Exchanges: 1 Starch, 1/2 Milk, 1/2 Fruit, 1/2 Fat

Nutrients Per Serving:
168 Calories
6 g Total Fat
2 g Saturated Fat
25 g Carbohydrates
4 g Protein
3 mg Cholesterol
200 mg Sodium
1 g Fiber

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No-Bake Coconut Cream Pie

Ingredients:

2 tbsp water
1 envelope (1/4-oz) unflavored gelatin
1 can (14 1/2-oz) light coconut milk
1 package (8-oz) fat-free cream cheese
9 packets sugar substitute, divided
2 tsp vanilla
1 tsp coconut extract
1 low-fat graham cracker pie crust
1/4 c unsweetened flaked coconut toasted

Directions:

Place water in small microwaveable bowl. Sprinkle gelatin over water and let stand 1 minute. Microwave on HIGH (100%) 20 seconds or until gelatin is completely dissolved. Combine coconut milk, cream cheese, 8 packets sugar substitute, vanilla, coconut extract and gelatin mixture in blender. Cover tightly and blend until smooth. Pour mixture into crust; cover and chill until firm, about 4 hours. Before serving, toss cooled toasted coconut with remaining sugar substitute, sprinkle over pie. Cut into 12 slices; serve immediately.

Makes 12 Servings.

Dietary Exchanges: 1 Starch, 1 Fat

Nutrients Per Serving:
118 Calories
5 g Total Fat
3 g Saturated Fat
13 g Carbohydrates
4 g Protein
2 mg Cholesterol
175 mg Sodium
<1 g Fiber

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No-Bake Blueberry Cheesecake Pie

Ingredients:

Crust
8 zwieback toasts
1 tbsp reduced-fat margarine

Filling
1 envelope (2 1/2 tsp) unflavored gelatin
1 c boiling water
1 package (8-oz) fat-free cream cheese, softened
1 package (8-oz) reduced-fat cream cheese, softened
1/3 c sugar substitute
1 tsp vanilla
1 c thawed fat-free frozen whipped topping
3/4 c unsweetened frozen blueberries
Fresh blueberries and mint sprigs for garnish (optional)

Directions:

For crust, place zwieback toasts and margarine in food processor. Cover; pulse until coarse crumbs form. Pat thin layer of crumbs onto bottom of 9-inch springform pan. For filling, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved. Beat cream cheese, sugar substitute and vanilla in large bowl with electric mixer at medium speed until well blended. Add dissolved gelatin at low speed. (Mixture will become loose and lumpy.) Beat 4 minutes at medium speed until smooth and creamy, scraping side of bowl occasionally. Fold frozen blueberries into cream cheese mixture, spread in prepared pan. Refrigerate 3 hours or until set. Garnish with fresh blueberries and mint, if desired.

Makes 8 Servings.

Dietary Exchanges: 1 Starch, 4 1/2 Fat

Nutrients Per Serving:
148 Calories
6 g Total Fat
4 g Saturated Fat
15 g Carbohydrates
8 g Protein
16 mg Cholesterol
315 mg Sodium
<1 g Fiber