DIABETIC RECIPE - 854
DIABETIC
KEY
LIME
PIE
1 (13 oz.) can evaporated skim milk
2 tsp. vanilla
2 envs. plain gelatin
1/3 c. lime juice, strain if fresh
1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring
Combine milk and vanilla.
Freeze for 30 minutes.
Combine gelatin and juice
in a blender.
Let set for 1 minute.
Add boiling water and Equal; blend until smooth.
Chill about 45 minutes.
Put frozen milk into a small chilled bowl and whip frozen milk until stiff.
Fold in lime zest.
Slowly add the gelatin
mixture to whipped milk.
Spoon into 2 cooked pie shells or you may use a 9 x 13
inch baking dish. Garnish with lime slices and zest.
Makes 16 servings.
See
index for Diabetic Pie Crust.
DIABETIC RECIPE - 855
DIABETIC
PIE
CRUST
20 graham crackers, crushed
4 tbsp. oleo, melted
2 pkgs. Equal
1/4 lemon peel (optional)
Crush crackers and add Equal.
Add oleo.
Put in pie plates and pat down.
Put
in refrigerator for 1 hour to chill.
Makes 2 (9 inch) pie crusts or 1 (9 x 13
inch) baking dish crust.
DIABETIC RECIPE - 856
NO
SUGAR
CUSTARD
PIE
1 lg. can evaporated milk
3 eggs
1 tbsp. cornstarch
15 packets Equal
Combine ingredients and beat lightly.
Add ONE of the following: 2 c. pears, grated and spices 2 lg. apples, grated and spices 2 c. peaches, grated and
spices 1 1/2 c. flake coconut and 1 tsp. vanilla 1 can pumpkin and spices 2 c. drained and mashed, cooked butternut squash and spices TOPPING
FOR
SQUASH
AND PUMPKIN:
1/2 c. crushed cereal flakes
1/4 c. coconut
1/4 c. chopped pecans
1/2 stick butter
Pour pie ingredients into large unbaked pie shell.
Bake on bottom rack of
oven at 350 degrees for 30 to 35 minutes.
For Pumpkin or Squash Topping:
Mix together and sprinkle on top of pie.
Bake on top rack for last 10 minutes.
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