Diabetics can enjoy pie too. Here is a diabetic pie recipe for Cherry Pie and Pie Pastry that is very tasty and is sure to satify your diabetic "sweet tooth".
CHERRY PIE
Crust:
3/4 cup ice water
1 tsp white vinegar
2 cups all-purpose flour, divided
3 tbsp SPLENDA granular
7 tbsp good quality vegetable shortening
Filling:
2 cans tart red cherries in water; drain but reserve liquid
1/4 cup cornstarch
2/3 cup SPLENDA granular
1/4 tsp almond extract
2 tsp fresh lemon juice
3-4 drops red food coloring, optional
CRUST: Mix ice water and vinegar together in a cup. Place half the flour in a bowl and add water mixture gradually, using a wire whisk. Mix well. In a seperate bowl, combine remaining flour and SPLENDA. Add shortening. Using a pastry cutter or two knifes cut in shortening until mixture is crumbly. Gradually add the water-flour mixture, adding just enough to make dough bind together. Divide dough in half and gently pat each half into a circle on a floured work surface. Cover circles separately with plastic wrap and chill for 30 minutes. Meanwhile, make filling.
FILLING: Drain cherry liquid through a sieve into a medium-sized saucepan. Mix cornstarch and SPLENDA together in a small bowl. Pour into the saucepan and stir well. Add almond extract and lemon juice. Stir and cook over medium heat. Simmer 3-4 minutes to thicken the sauce. Remove from heat and add food coloring, if desired. Place cherries in a medium mixing bowl and pour liquid over them. Gently fold with a spatula to mix without mashing cherries. Set aside.
Preheat oven to 375 degrees. Spray a 9-inch pie plate with non-stick cooking spray and set aside.
Roll out 1 dough circle on a floured work surface to 11-inches in diameter. Place in prepared pie pan. Place filling in crust. Roll remaining dough circle into a 10-inch diameter and place on top of filling. Crimp and seal edges. Use a fork to prick the top dough so steam can escape. Brush crust with milk for golden browning and sprinkle with some slivered almonds if desired.
Bake pie 50-60 minutes or until filling bubbles and crust is golden. Allow to cool for 1 hour before slicing.
NOTE: A 1/8 piece serving of this pie contains 8 grams of sugar from the fruit. Fruit pies can be "no sugar added" but they are not sugar-free as all fruit contains sugar.
Enjoy!
For more of Linda's recipes and diabetic information go to [http://diabeticenjoyingfood.squarespace.com]http://diabeticenjoyingfood.squarespace.com.
For her regular "sweets" recipes visit her blog at [http://ladybugssweettreats.blogspot.com]http://ladybugssweettreats.blogspot.com.
Article Source: [http://EzineArticles.com/?How-to-Make-a-Delicious-Cherry-Pie-With-a-Pastry-to-Cure-Any-Diabetics-Sweet-Tooth!&id=2628750] How to Make a Delicious Cherry Pie With a Pastry to Cure Any Diabetics "Sweet Tooth"!
Friday, May 28, 2010
Tuesday, May 18, 2010
Great Old Fashioned Desserts - Cherry Pie-Gelatin Cake
Ever wonder how grandma managed to have time to make a great dessert? Well, she had a few tricks to make it easy, even if it looked like she spent hours on it. Here is a recipe for a cake that probably started circulating in the 1950's. Don't let the three step process scare you. Not only is it easy, it also looks great!
You will need the following items to make this tempting dessert, including a 9x13 inch cake pan, one box of white cake mix (grandma didn't always bake from scratch), eggs, oil and water for cake mix. In addition, you will need one package of cherry flavored gelatin, prepared whipped topping (frozen whipped topping or whip cream) and one large can of cherry pie filling.
The first step is to prepare cake according to package directions. Pour the cake batter into the greased and floured cake pan. Bake according to directions on the box. Let the cake cool. Do not remove the cake from the pan. The cake should be completely cool for the following steps.
Next, mix gelatin according to the package directions. You will want liquid, so do not use ice to try and make the gelatin set. After the cake is cool, use a fork to puncture holes in the cake. You will want to place quite a few holes across the entire cake. Pour gelatin across the cake so the liquid seeps into the holes of the cake.
Finally, cover the cake with a thick layer of whipped topping. On top of the whipped topping, place a layer of cherry pie filling. Then, refrigerate the cake for a couple of hours.
When ready to serve, cut with a knife that has been dipped into cold water. This will help prevent the topping from sticking to the knife. Dip the knife periodically in the water, as needed. Enjoy!
Ann Satchel has been writing articles about cooking for the past four years. She also likes to write about printer supplies, including how to deal with [http://www.emptyinkcartridges.net]empty ink cartridges and how to find quality [http://www.emptyinkcartridges.net/color-ink]color ink.
Ann Satchel
Article Source: [http://EzineArticles.com/?Great-Old-Fashioned-Desserts---Cherry-Pie-Gelatin-Cake&id=3962715] Great Old Fashioned Desserts - Cherry Pie-Gelatin Cake
You will need the following items to make this tempting dessert, including a 9x13 inch cake pan, one box of white cake mix (grandma didn't always bake from scratch), eggs, oil and water for cake mix. In addition, you will need one package of cherry flavored gelatin, prepared whipped topping (frozen whipped topping or whip cream) and one large can of cherry pie filling.
The first step is to prepare cake according to package directions. Pour the cake batter into the greased and floured cake pan. Bake according to directions on the box. Let the cake cool. Do not remove the cake from the pan. The cake should be completely cool for the following steps.
Next, mix gelatin according to the package directions. You will want liquid, so do not use ice to try and make the gelatin set. After the cake is cool, use a fork to puncture holes in the cake. You will want to place quite a few holes across the entire cake. Pour gelatin across the cake so the liquid seeps into the holes of the cake.
Finally, cover the cake with a thick layer of whipped topping. On top of the whipped topping, place a layer of cherry pie filling. Then, refrigerate the cake for a couple of hours.
When ready to serve, cut with a knife that has been dipped into cold water. This will help prevent the topping from sticking to the knife. Dip the knife periodically in the water, as needed. Enjoy!
Ann Satchel has been writing articles about cooking for the past four years. She also likes to write about printer supplies, including how to deal with [http://www.emptyinkcartridges.net]empty ink cartridges and how to find quality [http://www.emptyinkcartridges.net/color-ink]color ink.
Ann Satchel
Article Source: [http://EzineArticles.com/?Great-Old-Fashioned-Desserts---Cherry-Pie-Gelatin-Cake&id=3962715] Great Old Fashioned Desserts - Cherry Pie-Gelatin Cake
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