Diabetic Recipes – Pies
Author: Art Ginsberg
Source: Mr. Food Diabetic Dinners In A Dash
No-Bake Key Lime Pie
Ingredients:
1 pkg (4-serving-size) sugar-free gelatin
1/2 c boiling water
1 pkg (8 oz) fat-free cream cheese, softened
1 tbsp fresh lime juice
1 tsp grated lime peel
2 c frozen light whipped topping, thawed
Directions:
Coat a 9-inch pie plate with nonstick cooking spray. In a small bowl, dissolve the gelatin in boiling water, stirring until dissolved. In a large bowl, beat the cream cheese until smooth. Slowly add the liquid gelatin until well combined. Stir in the lime juice and lime peel. Fold in the whipped topping until well blended. Pour into the pie plate, cover, and chill for at least 3 hours, or until set.
Makes 12 Servings.
Dietary Exchanges: 1/2 Carbohydrate
Nutrients Per Serving:
46 Calories
12 Calories From Fat
1 g Total Fat
1.3 g Saturated Fat
2 mg Cholesterol
122 mg Sodium
4 g Total Carbohydrate
0 g Dietary Fiber
2 g Sugars
3 g Protein
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Orange Cream Pie
Ingredients:
1 container (8 oz) fat-free frozen whipped topping, thawed
1 pkg (8 oz) fat-free cream cheese, softened
1 tsp. vanilla extract
1 pkg ( 4-serving-size) sugar-free orange gelatin
1 nine-inch reduced-fat graham cracker crust
Directions:
In a medium bowl, cream together the whipped topping and cream cheese until smooth. Add the vanilla extract; beat until well combined. Sprinkle the gelatin mix over the top; stir until well combined. Pour the orange cream mixture into the pie crust; cover and chill for at least two hours, or until set.
Makes 12 Servings.
Dietary Exchanges: 1 Carbohydrate, 1/2 Fat
Nutrients Per Serving:
118 Calories
18 Calories From Fat
2 g Total Fat
0.7 g Saturated Fat
2 mg Cholesterol
193 mg Sodium
18 g Total Carbohydrate
0 g Dietary Fiber
7 g Sugars
4 g Protein
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Nicole’s Banana Pudding Pie
Ingredients:
Nonstick cooking spray
1/2 of an 11-oz box reduced fat vanilla wafers
3 large bananas, sliced
2 c whole milk
1/3 c plus 2 tbsp sugar
2 tbsp self-rising flour
1 tsp vanilla extract
1/8 tsp salt
2 eggs, separated
Directions:
Preheat the oven to 400 degrees. Coat a deep-dish pie plate with non-stick cooking spray. In the pie plate, layer half of the vanilla wafers then half of the sliced bananas. Repeat the layers one more time; set aside. In a large saucepan, combine the milk, 1/3 cup sugar, the flour, vanilla extract, salt, and egg yolks. Cook over low heat until thickened, stirring constantly, about 10 minutes. Pour the cooked pudding mixture over the top of the banana layer in the pie plate. Beat the egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar slowly to the egg whites and continue beating until stiff peaks form. Spread the meringue over the top of the pudding mixture. Bake for 5 to 7 minutes, or until golden. Let cool then chill for at least 2 hours before serving.
Makes 16 Servings.
Dietary Exchanges: 1 1/2 Carbohydrate, 1/2 Fat
Nutrients Per Serving:
118 Calories
26 Calories From Fat
3 g Total Fat
1.3 Saturated Fat
29 mg Cholesterol
71 mg Sodium
21 g Total Carbohydrate
1 g Dietary Fiber
15 g Sugars
2 g Protein
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Crustless Lemon Cream Pie
Ingredients:
2 pkg (4-serving-size each) sugar-free lemon gelatin
2 c boiling water
1 c ice cubes
2 c frozen light whipped topping, thawed
Directions:
In a large bowl, dissolve the gelatin in the boiling water; add the ice cubes and stir until melted. Add the whipped topping; mix until thoroughly combined. Pour into a 9-inch deep-dish plate. Cover and chill for at least 3 hours, or until set.
Makes 12 Servings.
Dietary Exchanges: 1/2 Fat
Nutrients Per Serving:
32 Calories
12 Calories From Fat
1 g Total Fat
1.3 g Saturated Fat
0 mg Cholesterol
40 mg Sodium
3 g Total Carbohydrate
0 g Dietary Fiber
1 g Sugars
1 g Protein