Tag: dessert recipes

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Patti LaBelle’s Freeform Apple Tart Recipe

Patti LaBelle was diagnosed with type 2 diabetes over 25 years ago and it took awhile for her to get in tune with her condition. She admits she was angry at first but now this self-proclaimed “Divabetic” says she’s not just living with diabetes, she’s living well with diabetes.

She’s  incorporated small changes into her recipes to make them healthier. Enjoy her Free-Form Apple Tart recipe from Eating Well, which uses light sour cream and just a little butter to keep calories in check.

Patti LaBelle’s Freeform Apple Tart 

Ingredients (Partial List) 

  • 1 ⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • 3 tablespoons ice water
  • 2 tablespoons light sour cream

Nutrition Facts Per Serving:190 calories; 11 g total fat; 6 g saturated fat; 25 mg cholesterol; 80 mg sodium. 21 g carbohydrates; 1 g fiber; 3 g sugar; 3 g protein. Serving Size: 1 Slice

CLICK HERE FOR FULL RECIPE 

Patti LaBelle tells Rachael Ray she calls herself a ‘Divabetic’
Don’t Get Down, Get Diva!

Patti LaBelle loves being in the kitchen even after being diagnosed with type 2 diabetes. This might sound strange for people newly diagnosed with type 2 diabetes to hear since many of them have knee jerk reactions to modifying their diets. But Patti LaBelle told People magazine that cooking for herself is why she’s still alive because she controls what she puts in my food and avoids all the things that aren’t good for diabetes. In her latest cookbook, Desserts LaBelle: Soulful Sweets to Sing About, she’s modified some of her signature recipes for fellow “divabetics” using sugar substitutes and cutting down on butter.

Poet Lorraine Brooks shares her thoughts about modifying recipes while sheltering in during the pandemic in her poem, Alone In The Kitchen.

Free Virtual Diva-Style Diabetes Outreach on Thursday, July 16, 2020, 7 – 7:30 PM, EST

Looking for a fun way to socialize without putting your diabetes wellness at risk? Do you need a little help staying on track with your diabetes self-care?

We are having a ball at our free virtual events. Stay safe, stay in and join us for some good times connecting with other people living with diabetes.

Join the happy healthcare host, Mr. Divabetic for this free, fun Indoor Scavenger Hunt on Zoom with best-selling Intimacy & Diabetes co-author, Janis Roszler LMFT, RD, LD/N, CDE, FAND on Thursday, July 16, 2020, 7 – 7:30 PM, EST.

Relationships play an important role in our everyday lives. But when diabetes enters the picture, it can complicate even our casual relationships. Janis will answer your questions about how diabetes affects the 8 types of Intimacy: Aesthetic, Spiritual, Intellectual, Social, Emotional, Affection, Physical, and Sexual.

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Sugar-Free Pink Champagne Cakelets Recipe by The Diabetic Pastry Chef

After being diagnosed with type 2 diabetes, Stacey Harris (‘The Diabetic Pastry Chef’) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.

“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.

She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”

All of The Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!

Sugar-Free Pink Champagne Cakelets Recipe by The Diabetic Pastry Chef 

Ingredients 

3 cups cake flour

1 Tbsp baking powder

1/2 Tsp salt

3 Tbsp cake enhancer, optional

5 large egg whites, room temperature

1 cup pink Champagne, room temperature

2 Tsps pure vanilla extract

2 Tsps vegetable oil

2 cups erythritol sweetener or other preferred sugar-free sweetener equal to 2 cups

2 sticks unsalted butter, room temperature

1-4 drops red food coloring depending on how pink you prefer the cake

Directions 

Preheat oven to 350 degrees F.  

In a medium bowl, sift together the flour, baking powder, salt, and cake enhancer if using. set aside.

In another medium bowl, whisk together by hand the egg whites, Champagne, vanilla and oil until well blended.

In the bowl of an electric mixer, on medium speed beat together the softened butter and erythritol for 3 to 4 minutes until light and creamy. Add the flour mixture and egg mixture alternately, beginning and ending with the flour mixture. Add and stir in the red food coloring.

Divide the mixture into 12 greased and floured cakelet cavities (2- 6 cavity cakelet pans). Bake until the cakes are slightly brown around the edges and cakes just pull away from the pans, about 30 mins. Remove from oven and after 10 minutes invert onto wire racks to cool completely. Once cool, prick the tops of the cakelets with a fork and drizzle a bit of champagne over each cakelet to soak in. I would suggest 1/2 to 1 tsp Champagne per each cakelet. Dust with sugar-free confectioners sugar or decorate as desired.

Diabetes Pastry Chef

Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”

Divabetic’s Diabetes Late Nite Podcast Inspired by Gladys Knight

Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.

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Sugar-Free Fruit Tartlets Recipe by The Diabetic Pastry Chef

Type 2 diabetes doesn’t stop ‘The Diabetic Pastry Chef’, Stacey Harris from indulging her sweet tooth. From her tasty treats to her outlook on life, this pastry chef keeps things as sweet as can be as well as … sugar free!

Berry tartlets with blueberries, raspberries, kiwi, strawberries, almond flakes in icing sugar

Sugar-Free Fruit Tartlets Recipe

Cookie Crust Ingredients:

1/2 cup butter, softened

1/2 cup Whey Low D Granular, or equivalent dry sugar substitute

2 large eggs

1 cup unbleached all-purpose flour

3/4 cup white whole wheat flour

Directions: In the bowl of a mixer, beat the butter on medium speed until smooth. Add the sugar substitute and mix until incorporated. Add the eggs one at a time beating until combined after each. Add the flour all at once and mix on low just until incorporated.  Cover and refrigerate for a minimum of 2 hours. Roll out and use fluted 3″ cookie cutter to cut and place in 24 mini muffin cups. Bake in 350 degree preheated oven until golden brown approximately 10 minutes.

Custard Ingredients:

1/3 cup Whey Low D Granular, or equivalent dry sugar substitute

3 Tbsp cornstarch

1/8 tsp salt

2 cups milk

2 egg yolks, slightly beaten

1 Tbsp butter

1 tsp pure vanilla extract

Directions: In medium saucepan, combine the dry ingredients. Gradually stir in the milk, and cook over medium heat until the mixture boils and thickens while stirring constantly. Boil for 1 minute.  In small bowl, blend approximately 1/3 of the hot mixture into the egg yolks. Return the yolk mixture to the hot mixture and blend well. Cook the mixture until it bubbles, stirring constantly.  Remove from heat and add the butter and vanilla. Cool. Fill each muffin cup about half way with the cooled custard and add topping. Fruits can be brushed with a little heated currant jelly if you would like them to appear glossy. Refrigerate until serving time.

Topping:  Various fruits and berries such as: Blueberries, raspberries, strawberries, kiwi, sliced almonds, confectioners sugar or substitute for dusting and/or mint leaves for garnishing.

Diabetes Pastry Chef

Stacey Harris aka The Diabetic Pastry Chef  shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”

Diabetes Late Nite Podcast Inspired by Gladys Knight & The Pips

We’re talking about nighttime diabetes management with musical inspiration from Gladys Knight & The Pips courtesy of SONY Music. Guests include Stacey Harris aka ‘The Diabetic Pastry Chef’, Mary Ann Hodorowicz, RD, LDN, MBA, CDE, CEC,  the Charlie’s Angels of Outreach, SleepyHead Central founder Tamara Sellman RPSGT, CCSH, Poet Lorraine Brooks and Mama Rose Marie.

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Crispy – Chewy Oatmeal Raisin Cookies Recipe with SPLENDA®

I don’t know about you but I’ve been I baking more during this unprecedented upheaval in our lives. I have found that baking and seeing everyone else’s baked goods on social media is uniquely comforting.

Lately, I’ve spent time researching dessert recipes with less sugar or sugar substitutes like SPLENDA® in them to post on the blog. 

SPLENDA® is made from the FDA-approved artificial sweetener sucralose – a zero calorie artificial sweetener. According to Verywell Health, sucralose is made from sugar in a multi-step chemical process where 3 hydrogen-oxygen groups are replaced with chlorine atoms.

Crispy – Chewy Oatmeal Raisin Cookies Recipe with SPLENDA® 

Partial List of Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup butter, softened

1 cup SPLENDA® Sugar Blend

FULL RECIPE

Not sure how much Splenda to substitute in your favorite recipe? There’s handy Conversion Chart on the SPLENDA® website. CLICK HERE

Keep in mind, when it comes to managing diabetes, all carbohydrates count. Just because a recipe contains SPLENDA®, doesn’t mean its carbohydrate-free.

Divabetic’s Carb Kitty Video Game

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Low Carb Peanut Butter Swirl Brownies by My Montana Kitchen

Cutting back on carbohydrates can have major benefits for your health according to Healthline.

Many studies have shown that low-carb diets can help you lose weight and help manage your diabetes and/or prediabetes.

Personally, I’ve been trying to eat less carbohydrates while Sheltering In in New York City to manage my weight. Although I’m taking daily walks and doing short at home workouts, I’m not playing tennis and/or going to the gym. The lack of physical activity makes me wonder what’s going to happen when I stop wearing sweatpants and start wearing work pants! But that little voice inside my head still hasn’t be able to stop me from craving something sweet at the end of the day.

Low Carb Peanut Butter Swirl Brownies

These low carb Peanut Butter Swirl Brownies by My Montana Kitchen are just as delicious as they look! The brownie itself is dense and fudgy, while the peanut butter cheesecake layer is creamy and melt-in-your-mouth. And these brownies are so easy to make!

FULL RECIPE

Divaabetic’s Mystery & Culinary Misadventures Podcast

FULL RECIPE

Divabetic’s Carb Counting Game
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Decadent Apple Sauce Truffles Recipe by Call Me PMc

These days we seem to be cooking and baking more like everyone else who is sheltering in during the pandemic. I’ve even had the opportunity to attempt reinventing some of my favorite recipes in healthier ways. 

Recently I discovered that unsweetened applesauce can be substituted for sugar equally: 1 cup applesauce for 1 cup sugar in recipes. If you want to try this swap, you also need to reduce the amount of liquid (milk or water) in the recipe because applesauce is a wet ingredient,. Usually reducing the liquid (milk, water, etc) by a quarter cup will do the trick. If there’s no added liquid, then there’s no need to adjust.

Want to try a recipe using unsweetened applesauce instead of sugar? Check out this wonderful recipe below: 

Call Me PMc

Decadent Apple Sauce Truffles recipe by Call Me PMc

Ingredients

1 cup all-purpose flour

1 cup old-fashion rolled oats

1/3 cup sugar

3 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 large egg

1/2 cup buttermilk

3/4 cup unsweetened applesauce

1/2 cup oil

1/3 to 1/2 cup ready-made cream cheese frosting

16 oz white chocolate candy melts

2 tsp vegetable shortening

toffee bits or sprinkles of your choice for top optional

toothpicks

Click here for the full Decadent Apple Sauce Truffles recipe 

On callmepmc.com, you’ll find rich, decadent desserts, but you’ll also find healthier and lighter foods.

Divabetic’s Annual Mystery Podcast

Mr. Divabetic’s healthy culinary misadventures continue in this year’s escapade as he enters a Gingerbread Man Cookie competition with headless cookies and pureed kale hot cocoa for the judges to sample. As if this dreadful combination wasn’t bad enough to land him at the bottom of the throwdown, his mother, Mama Rose Marie, is accused of poisoning one of the celebrity judges! Things go from bad to worse when the snake phobic Mr. Divabetic hears about the giant python’s escape.         

Now, the happy healthcare host must decide to face his fear of snakes and recipe rejection or throw in his apron and risk getting caught up in another murder investigation. Can Mr. Divabetic and his team of amateur sleuths hunt down the real killer and get Mama Rose Marie out of jail? Will he be the next murder victim? Can he ever create an edible recipe?

The cast of Divabetic’s Mystery podcast: Gingerbread Men Prefer Blondes features Mama Rose Marie, Best-Selling Author Tonya Kappes, the Charlie’s Angels of Outreach (Patricia Addie-Gentle RN, CDE and MaryAnn Nicolay BA, DTR), The Happy Diabetic Chef Robert Lewis, Seveda Williams, Coach The Cure’s Trisha Artman, Jillian Walsh, Wendy Radford, Dave Jones, Lorraine Brooks and Max Szadek.

Throughout this podcast we will be featuring music from the original Broadway cast recording of Gentlemen Prefer Blondes courtesy of SONY MUSIC.

LISTEN NOW

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Sugar-Free Carrot Cake Recipe by the Diabetic Pastry Chef

After being diagnosed with type 2 diabetes, Stacey Harris (‘The Diabetic Pastry Chef’) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.

“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.

She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”

All of the Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!

Diabetic Pastry Chef’s Sugar-Free Carrot Cake Recipe


The Diabetic Pastry Chef‘s Sugar-Free Carrot Cake Recipe

Ingredients

1 c. flour, whole wheat or all-purpose
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 c. granulated brown sugar substitute such as Whey Low®, Swerve® or Truvia®
2 large eggs
1 tsp. pure vanilla extract
1/2 c. plus 1 Tbsp. canola oil
1/2 c. chopped nuts (preferably walnuts or pecans)
1 1/2 c. grated carrots
1/4 c. raisins, optional

Directions

Heat oven to 350 degrees F.

Grease and lightly flour a 6-cup Bundt pan.

Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside.

In a mixing bowl at medium speed, beat together the eggs, sugar substitute and vanilla for 2 minutes. Lower the speed and slowly add in the canola oil until combined. Turn off mixer, and by hand, stir in the grated carrots, nuts and optional raisins, being sure not to overmix.

Add batter to greased and floured Bundt pan and bake until toothpick inserted into center of pan comes out clean, about 40 to 50 minutes. Invert pan onto cooling rack after about 10 minutes and let cool.

Dust with sugar-free confectioners’ sugar and enjoy!

Diabetes Pastry Chef

Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”

Diabetes Late Nite Inspired by Gladys Knight

Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.

LISTEN

Mr. Divabetic at the Easter Parade in NYC
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Why You Should Try A Walnut-Based Pie Crust

Nut-based pie crusts are becoming more popular as people with diet restrictions and health conditions look to substitute sugar and gluten while maintaining the great taste and texture of their favorite desserts.

Walnuts are rich in heart-healthy fats and high in antioxidants. What’s more, regularly eating walnuts may improve brain health and reduce your risk of heart disease and cancer. These nuts are easily incorporated into your diet, as they can be eaten on their own or added to many different foods. 

Have you heard that about 28 grams or three-four tablespoons of walnuts may help reduce risk of developing type 2 diabetes significantly? There’s also plenty of research to support how a handful of dry fruits and nuts can help boost brain power and heart health.

READ MORE

Low Carb Cheesecake Recipe

Why not try a making a walnut-based pie crust using this thick, velvety low carb cheesecake recipe?

“This Low Carb Cheesecake has all the delicious flavor and creamy texture of traditional cheesecake without the added sugar. Serve it up as a special treat for anyone watching their sugar intake.”

Low Carb Cheesecake Recipe

Gingerbread Men Prefer Blondes

Divabetic presents their 6th Annual Diabetes Mystery Podcast, Gingerbread Men Prefer Blondes, which takes place at the fictitiously decadent world-renowned Gingerbread Men Cookie Baking Competition in New York’s Central Park Zoo. Mr. Divabetic’s culinary misadventures continue in this year’s escapade as he enters the competition with headless cookies and pureed kale hot cocoa for the judges to sample. As if this dreadful combination wasn’t bad enough to land him at the bottom of the throwdown, his mother, Mama Rose Marie, is accused of poisoning one of the celebrity judges. Things go from bad to worse when the snake phobic Mr. Divabetic hears about the giant python’s escape.         

Now, the happy healthcare host must decide to face his fear of snakes and recipe rejection or throw in his apron and risk getting caught up in another murder investigation. Can Mr. Divabetic and his team of amateur sleuths hunt down the real killer and get Mama Rose Marie out of jail? Will he be the next murder victim? Can he ever create an edible recipe?

The cast of Gingerbread Men Prefer Blondes features Mama Rose Marie, Best-Selling Author Tonya Kappes, the Charlie’s Angels of Outreach (Patricia Addie-Gentle RN, CDE and MaryAnn Nicolay BA, DTR), Asha Brown, Chef Robert Lewis, Seveda Williams, Catherine Schuller, Wendy Radford, Dave Jones and Lorraine Brooks.

Throughout this podcast we will be featuring music from the original Broadway cast recording of ‘Gentlemen Prefer Blondes’ courtesy of SONY MUSIC.

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Kale For Dessert?

Kale has been a trendy health food for a while. It’s so trendy that people including cooking hacks like Mr. Divabetic are adding it into any food, including DESSERT!

With more nutritional value than spinach, kale may help improve blood glucose management in diabetes, lower the risk of cancer, reduce blood pressure, and help prevent the development of asthma. The fiber and antioxidants in kale also may offer protection against diabetes. Studies have shown that a high intake of fiber may lower blood glucose levels in people with type-1 diabetes and people with type-2 diabetes may see improved blood sugar, lipids, and insulin levels according to Medical News Today.

But can one of the world’s healthiest foods taste heavenly in a dessert?

“While you might not think of the fibrous leafy greens as essential to dessert dishes, kale has the unique ability to lend cakes a feel-good dose of nutrients without sacrificing taste or flavor,” writes Jennifer En for mashed.com

Why Kale & Chocolate Make A Good Combination!

Chocolate is incredibly rich and bold, which makes it the perfect ingredient to pair with kale when you don’t necessarily want the veggie flavor to overpower the chocolate one. If you’re curious about what kale and chocolate taste like together, try this recipe from Chocolate Covered Katie for kale brownies. 

Chocolate Covered Katies

“It’s easy, streamlined, and completely winning where flavor is concerned. Get your chocolate on,” writes Jennifer En for mashed.com

KALE BROWNIES RECIPE

Don’t let incorporating greens into your desserts be an excuse to overindulge. It’s easy to convince yourself that you can enjoy more sweets and feel better about yourself in the process because you’re adding in extra nutrients between spoonfuls of sugar. An indulgence on one day doesn’t matter when looking at a week or a month.

Mr. Divabetic loves to infuse his desserts with healthy doses of vegetables. Unfortunately his lack of cookings skills and questionable good taste doesn’t always make for a winning combination. In this year’s Diabetes Mystery podcast, “Gingerbread Men Prefer Blondes” his original Kale Hot Cocoa recipe turns everyone’s favorite leafy green vegetable into something downright lethal! 

Gingerbread Men Prefer Blondes

Divabetic presents their 6th Annual Diabetes Mystery Podcast,  “Gingerbread Men Prefer Blondes,” on Tuesday, September 10, 2019, 6 -7 PM, EST. This diabetes mystery caper takes place at the fictitiously decadent world-renowned Gingerbread Men Cookie Baking Competition in New York’s Central Park Zoo. Mr. Divabetic’s culinary misadventures continue in this year’s escapade as he enters the competition with headless cookies and pureed kale hot cocoa for the judges to sample. As if this dreadful combination wasn’t bad enough to land him at the bottom of the throwdown, his mother, Mama Rose Marie, is accused of poisoning one of the celebrity judges. Things go from bad to worse when the snake phobic Mr. Divabetic hears about the giant python’s escape.         

Now, the happy healthcare host must decide to face his fear of snakes and recipe rejection or throw in his apron and risk getting caught up in another murder investigation. Can Mr. Divabetic and his team of amateur sleuths hunt down the real killer and get Mama Rose Marie out of jail? Will he be the next murder victim? Can he ever create an edible recipe?

The cast of Gingerbread Men Prefer Blondes features Mama Rose Marie, Best-Selling Author Tonya Kappes, the Charlie’s Angels of Outreach (Patricia Addie-Gentle RN, CDE and MaryAnn Nicolay BA, DTR), Asha Brown, Chef Robert Lewis, Seveda Williams, Catherine Schuller, Wendy Radford, Dave Jones and Lorraine Brooks.

Throughout this podcast we will be featuring music from the original Broadway cast recording of ‘Gentlemen Prefer Blondes’ courtesy of SONY MUSIC.

TUNE IN

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Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

According to the Calorie Control Council, the Average American may consume up to 4,500 calories and a whopping 229 grams of fat on Thanksgiving day. That being said, after a Thanksgiving Day feast, the last thing you want is a super sweet calorie bomb of a dessert.

That’s why I reached out to my friend and colleague Stacey Harris aka ‘The Diabetic Pastry Chef’ for a sugar-free dessert recipe for Thanksgiving!

When Stacey Harris was studying to become a pastry chef, she was diagnosed with type 2 diabetes. Rather than give up her chosen profession, she began creating more diabetic-friendly desserts. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats,  Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights.

Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

1 3/4 cup pure canned pumpkin

1 3/4 cup milk

3 eggs

1/2 tsp salt

1/2 tsp ground nutmeg

1 1/4 tsp ground cinnamon

1/2 tsp ginger

1/4 tsp cloves

2/3 cup Whey Low D Granular or other dry sugar substitute to equal

1 Tbsp molasses

Directions: Combine all ingredients in mixer or blender until well blended.  Pour into 9″ pie pan fitted with bottom pie crust. Leaf shaped cookie cutters can be used to adorn the edges and top of pie ( see below, will need to make a double pie crust for this).  Bake at 400F degrees until pie no longer shakes in middle and inserted knife comes out clean. This will yield 1-9″ pie.

To make the pie as shown you will need 2 double pie crusts. This will make 2- 9″ pies. Roll out 2 single pie crusts and fit into 2 pie pans.  Use the above pumpkin pie filling recipe to fill 2 pie shells instead of 1. The depth of the pie fillings will be lower. Use the additional pie dough to cut leaves with leaf cookie cutters and arrange as shown in photo. Garnish with coated cranberries.

Coated Cranberries 

1/4 cup Whey Low D Granular or equivalent dry sugar substitute

1/4 cup water

6-ounces fresh cranberries

Additional Whey Low or equivalent dry sugar substitute for second coating

Directions: Combine water and Whey Low or other sweetener in saucepan over medium heat for about 3 minutes. Add cranberries and stir to coat. Use slotted spoon to remove cranberries to wire rack; dry for 1 hour. Remove cranberries from rack and roll in additional Whey Low D or equivalent sugar substitute, and let dry for an additional hour. Garnish top of baked pie.

The Diabetic Pastry Chef’s cookbooks are filled with information on the definition, treatment, and prevention of diabetes and include complete nutritional information (calories, fat, cholesterol, sugars, and protein) for each recipe. She uses Splendar and presents other sugar-free alternatives for pancakes, muffins, cakes, cookies, and pies. Stacey Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now ‘divabetics’ can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others. BUY NOW

“In The Diabetic Pastry Chef, Stacey Harris proves you can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes.”—Alan L. Rubin, M.D., author of Diabetes for Dummies and Diabetes Cookbook for Dummies

 

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