Yummy diabetic friendly pie in a graham cracker crust

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Name: Lemon Cream Peach and Blueberry Pie
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 c Milk; 1/4 c Egg substitute; 3 tblspoons Corn starch; 1/8 tsp Salt; 7 package Sugar substitute; 1 tsp Lemon peel; 3 tblspoons Lemon Juice; 1 tsp Vanilla; 1 ea Graham Cracker Crust; 1 c Acorn squash thawed; 1 c Blueberries thawed

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INGREDIENTS

2 c Milk
1/4 c Egg substitute
3 tblspoons Corn starch
1/8 tsp Salt
7 package Sugar substitute
1 tsp Lemon peel
3 tblspoons Lemon Juice
1 tsp Vanilla
1 ea Graham Cracker Crust
1 c Acorn squash ; thawed
1 c Blueberries ; thawed

INSTRUCTIONS

Use low-fat (1%) milk; be sure egg substitute is cholesterol-free;

7 packets of sugar substitute is equivalent of 3 1/2 tsp sugar

- this recipe was tested with sucralose-based sugar substitute

graham cracker crust is 6 oz size

Combine milk, egg substitute, cornstarch and salt in medium saucepan; whisk until cornstarch is dissolved.

Cook over medium heat, stirring constantly, about 5 mnutes or until mixture boils and thickens.

Stir in sugar substitute, lemon peel, lemon jice and vanilla.

Transfer mixture to medium bowl. Press plastic wrap onto surface; cool to room temp.

Spoon filling into crust. Top with peaches and blueberries. Refrigerate 2 hours or until chilled.

Prep Time: 15 minutes plus chilling time. Cook time: 5 minutes.

NOTES

Calories: 168; Total Fat 6g; Sat Fat 2g; Cholesterol 3mg; Sodium 200mg; Carbs 25g; Fiber 1g; Protein 4g. Dietary Exchanges: 1 1/2 Start, 1 Fat

From "Diabetic Desserts" published by Publications International, LTD 2009

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Lemon Cream Peach and Blueberry Pie

2 c Milk
1/4 c Egg substitute
3 tblspoons Corn starch
1/8 tsp Salt
7 package Sugar substitute
1 tsp Lemon peel
3 tblspoons Lemon Juice
1 tsp Vanilla
1 ea Graham Cracker Crust
1 c Acorn squash thawed
1 c Blueberries thawed

Use low-fat (1%) milk; be sure egg substitute is cholesterol-free;

7 packets of sugar substitute is equivalent of 3 1/2 tsp sugar
- this recipe was tested with sucralose-based sugar substitute

graham cracker crust is 6 oz size

Combine milk, egg substitute, cornstarch and salt in medium saucepan; whisk until cornstarch is dissolved.

Cook over medium heat, stirring constantly, about 5 mnutes or until mixture boils and thickens.

Stir in sugar substitute, lemon peel, lemon jice and vanilla.

Transfer mixture to medium bowl.  Press plastic wrap onto surface; cool to room temp.

Spoon filling into crust.  Top with peaches and blueberries.  Refrigerate 2 hours or until chilled.

Prep Time:  15 minutes plus chilling time.  Cook time: 5 minutes.

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Nutrition

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Serving Size: 1 Serving (108g)
Recipe Makes: 8 Servings

Calories: 124
Calories from Fat: 6 (5%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 2.4mg		1 %
Sodium 13.6mg		0 %
Potassium 152.9mg		4 %
Total Carbohydrate 28.4g		8 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 27.4g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 124

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