Sugar Free Blueberry Icebox Pie

Sugar Free Blueberry Icebox Pie

Ready in 4 hours

Smooth and creamy with lots of flavor. But the sugar and carbs are reduced to make it diabetic-friendly

Top-ranked recipe named "Sugar Free Blueberry Icebox Pie"

5 avg, 2 review(s) 100% would make again

Ingredients

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-- Crust --
1/2 cup graham crackers; - low fat
1 cup Bran cereal; - I used Fiber One
2 teaspoons Splenda
1/2 teaspoon Cinnamon; - optional
1 medium Egg white; - or 1/4 cup egg substitute
-- Filling --
1 1/2 cups Blueberries; - fresh or frozen (thawed)
2 tablespoons Lemon juice; - one med. lemon
1 envelope Plain Gelatin
8 ounces Low fat cream cheese; - one package
8 ounces Fat Free cream cheese; - one package
14 ounces Sugar Free Condensed Milk; - recipe follows
-- Topping --
1/2 cup Blueberries
1/2 cup Cool Whip, Sugar Free; - optional

Original recipe makes 16

Servings  

Preparation

Start with the crust:

Preheat oven to 350F (or make this while you are baking something else). Place the graham crakers, cereal, Splenda, and cinnamon in a food processor and grind them into crumbs. You may also use a large freezer bag and rolling pin to crush them if you wish. Mix in the egg white and pulse to mix into a crumbly consistency.

Pat the mixture into the bottom of a sprayed, 9" spring form pan. Bake at 350 until it's firm and crispy (about 10 minutes). Allow to cool completely. This may be done ahead if you wish.

To make sugar-free sweetened condensed milk:

In a large bowl, combine a 12 ounce can of non-fat evaporated milk, 1 1/2 cups of non-fat dry milk, and 1/2 cup of Splenda. Mix thoroughly and chill. Keeps up to a week.

The filling:

This recipe works with blue - black - rasp - or straw(berries) equally well so use what's fresh in the market or what you have on hand in the garden/freezer. Puree the berries. Strain and combine with the lemon juice in a non-metallic bowl. I use the work bowl of the food processor. Sprinkle the gelatin over the top and allow it to sit for at least 10 minutes to soften and "bloom". Microwave the bowl for 10-20 seconds to warm the mixture and dissolve the gelatin. Add the cream cheese(s) and condensed milk then process until smooth. Allow this mixture to chill until it starts to thicken but is still pourable (10-20 mins). Pour (or scoop) the mixture over the prepared crust and allow to chill thoroughly (2 hours - overnight).

Top with a thin layer of sugar-free whipped topping if desired. Garnish with a few berries just prior to serving. Alternatively you could put the topping in a pastry bag and push it through a star tip to make a design on the top. Puree the extra berries and drizzle them on as a garnish.

Cut in moderatly thin slices (1/16 of the circle) to serve.

Nutrition analysis based on recipe w/ Blueberries and optional topping.

Each (app 90g) serving contains an estimated:

Cals: 132, FatCals: 29, TotFat: 3g

SatFat: 3g, PolyFat: 0g, MonoFat: 1g

Chol: 8mg, Na: 273mg, K: 262mg

TotCarbs: 30g, Fiber: 4g, Sugars: 7g

NetCarbs: 26g, Protein: 9g

Adapted from recipe by Chef Terry Conlan of Lake Austin Spa.

Notes

This dessert works equally well with other berries so use whatever's fresh and in season.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 246 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Sugar Free Blueberry Icebox Pie

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There are some good ideas in this however it didn't stay set very well, I'm also going to try and find a way to have the fat free cream cheese not as "grainy" as it turned out even after a good deal of whipping. Was tastier than I anticipated and using fiber one in the crust is a good idea! Thanks.
Poissanb 3 years ago
This dessert works equally well with other berries so use whatever's fresh and in season. [I posted this recipe.]
promfh 7 years ago
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