Strawberry Cream Pie Low Glycemic Carb Low Sugar

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Posted By: Steviva Brands
Posted In:  Desserts
Page Views:  3793 views
Preparation Time:  25 minutes
Cooking Time:  0 minutes
Course: appetizers
Cusine: north american

Ingredients

Serves: 10
Carbs Per Serving: 8 g
Prep Time:<30 minutes

Skill Level: Easy


I am working on a top secret fruit filling alternative for a client. I bought a bunch of Strawberries at the market to use for bench testing the recipe. I had quite a few left over and got a hankering for a Strawberry Cream Pie. While I am still a ways off on a solution for my client I have to say I nailed the pie. This recipe is super easy to make, is low in sugar making it safe for diabetics and absolutely delicious.


Ingredients:
2 cups of fresh or frozen strawberries
1 cup ground pecans
1/2 teaspoon coconut extract
3 tablespoons butter, melted
2 teaspoon Fructevia
, Steviva Brand Stevia Blend or a dash to taste of Steviva Brand Stevia Powder
1/2 cup heavy cream
3 teaspoon Fructevia
, Steviva Brand Stevia Blend or a dash to taste of Steviva Brand Stevia Powder
1 (.6 ounce) package Knox (flavorless) gelatin or for more strawberry taste you can use sugar-f r e e Strawberry Jello.
1/3 cup boiling water
1/3 cup cold water
2 (8 ounce) packages cream cheese, cut into pieces and softened
1/2 teaspoon coconut extract

Directions

In a medium bowl, mix together 1 cup ground pecans, butter, 2 teaspoon Fructevia, Steviva Brand Stevia Blend or a dash to taste of Steviva Brand Stevia Powder and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.


In a small bowl, whip the heavy cream with 3 teaspoon Fructevia, Steviva Brand Stevia Blend or a dash to taste of Steviva Brand Stevia Powder until soft peaks form. Set aside.


In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, add Strawberries, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Refrigerate several hours or overnight to allow gelatin to set thoroughly.


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