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Diabetic Apple Pie Recipe Splenda

No Sugar Apple Pie Recipe - Allrecipes.com

No Sugar Apple Pie Recipe - Allrecipes.com

I didn't want to cook my apples twice because I like my apples very chunky, so I thickened the entire can of apple juice with the cornstarch and stirred in it cinnamon. I put the apples in the ... Carolyn, I am SOOOOO picky when it comes to apple pie. In fact, I only like my mom's! Hers is the standard I measure by. Well, my aunt came to visit us last night from another state, and she ... Yummy. This turned out great. The only thing is my Husband is a diabetic and the concentrated juice is also considered a very high sugar so I decided to try it with just regular apple juice an... This pie tastes good, but I don't believe it is a very wise choice for diabetics. At 53.7g of carbs per serving, a diabetic might as well have a couple of chocolate bars. I'd love to give this 5 stars for not using butter in the filling, but while it was good for a healthier recipe, it didn't wow me. I used super sweet Fuji apples instead of Granny Smiths, and I'... I love this apple pie. I make it with apple cider instead of apple concentrate, and it is awesome! My entire family begs for it. Just be careful of the amount of apple cider, or the pie will ... This is a fantastic recipe! I made it initially some time last year, in the fall, and I've not used another recipe since. Everybody who's ever tried this has given it rave reviews, and I love ... Fantastic!!!! This is the best sugar free dessert I have ever eaten!!! increase the cinnamon or add nutmeg for an extra punch of flavor I was very sceptical in making this pie at first. I was sure it was going to be too sour because of the lack of sugar. But it is amazing how wrong i was! My mom who usually always wants things e... Continue reading >>

A Splenda Apple Pie Recipe

A Splenda Apple Pie Recipe

You are here: Home / recipe / A Splenda Apple Pie Recipe Holiday Traditions are a bit harder for someone that has an allergy or diabetes. My mom has had diabetes her whole life and she has quite the sweet tooth just like I do. But she had to learn how to eat something different. While everyone else was eating Pumpkin Pie or Pecan Pie she would always bring her own pie to eat. And it was still quite delicious. My Mom would make a sugar free Apple Pie. Find other recipes at DiabeticConnect.com 7 cup peeled apple slices (baking apples) 1 cup SPLENDA No Calorie Sweetener, granulated (Splenda) (Before Splenda my mom would use Sweet N Low but I cant remember how much, I know it wasnt a whole cup) Preheat oven to 425 degrees F. Set 1 pie crust into a pie plate. Place apples in a large bowl. Combine in a small bowl Splenda, cornstarch, cinnamon, salt and nutmeg. Sprinkle mixture over apples and toss to coat. Spoon apple mixture into pie crust. Place second crust over filling. Seal edges, trim and flute. Make small openings in crust to release steam. Bake until top crust is golden, approximately 40 to 50 minutes. **Using Splenda Granular will cut down the carbohydrates in this recipe without sacrificing taste.** Remember Diabetic Connect for any other needs you might have. DiabeticConnect has plenty of resources, articles and help for those with diabetes. Continue reading >>

Splenda Brown Sugar Apple Crisp

Splenda Brown Sugar Apple Crisp

I used a muffin/ cup cake pan with 12 liners; corn starch instead of flour in apples mixture. 1. Preheat oven to 350. lightly spray an 8 x 8 inch square baking dish with non-stick cooking spray. set aside. 2. Combine 1/2 c of splenda brown sugar blend, 2 Tablespoon flour , cinnamon in a large bowl. Add apples tossing to coat. Spon into prepared pan. Set aside. 3. Combine oatmeal, 1/2 cup flour, 1/4 cup of splenda brown sugar blend and walnuts in a bowl. Stir in butter. Mixture will be crumbly. Spoon over apple mixture. 4. Bake 45 minutes or until apples are bubbly and topping is golden brown. Serve warm. Splenda Brown Sugar Apple Crisp -- ingredients -- 1/2 cup Splenda brown Sugar blend 2 t All purpose flour 1/2 tsp Cinnamon ground4 cups Apple sliced thinly -- topping -- 1 1/4 cup oatmeal quick cooking1/2 cup Flour all purpose1/4 cup Splenda brown Sugar blend 3/4 cup Walnut chopped1/2 cup Margarine meltedI used a muffin/ cup cake pan with 12 liners; corn starch instead of flour in apples mixture. actual directions is:1. Preheat oven to 350. lightly spray an 8 x 8 inch square baking dish with non-stick cooking spray. set aside.2. Combine 1/2 c of splenda brown sugar blend, 2 Tablespoon flour , cinnamon in a large bowl. Add apples tossing to coat. Spon into prepared pan. Set aside.3. Combine oatmeal, 1/2 cup flour, 1/4 cup of splenda brown sugar blend and walnuts in a bowl. Stir in butter. Mixture will be crumbly. Spoon over apple mixture.4. Bake 45 minutes or until apples are bubbly and topping is golden brown. Serve warm. Continue reading >>

Sugar Free Pecan Pie

Sugar Free Pecan Pie

This Sugar Free Pecan Pie is easy and a nice alternative those folk who can't have the regular version. It's also easy and fast to make. Ingredients Filling Steps Continue reading >>

Sugar Free Apple Pierecipe

Sugar Free Apple Pierecipe

Balancing Life While Living with Type One Diabetes Since the fall season is in full swing, I thought I would share my recipe for sugar-free apple pie.Apple Pie is one of my favorites, and definitely easy enough to make. Just to be clear, this is sugar-free, but it will still have some carbs! I dont usually take much insulin, but just enough to cover the carbs from the dough Ive figure roughly about 25 grams per slice. 5-6 Apples (peeled, cored and cut into small slices) To start, pre-heat the oven to 350 degrees.Begin pealing all the apples. Remove the core, and cut into small pieces. Throw into a medium-sized bowl. Add cinnamon, ginger, lemon juice, splenda,nutmeg (if you want. I didnt, but I didnt have any), and pinch of flour. Use your hands to mix ingredients together. Set a slide. Take the first pie crust, sprinkle with flour and roll it out. Place onto pan with the edges slightly over the side. Place apple pie mixture into the center. Take the second pie crust and cover over top. Pinch the bottom and top pie edges together. Create the crust I used my fingers to roll the edges. Cut a hole or X in the top to let out steam. Cover edges with aluminum foil for the first 10 minutes.Put in oven for an additional 30 minutes. Cook time = 40 minutes in total. Continue reading >>

Mom's Apple Pie/ Diabetic Friendly

Mom's Apple Pie/ Diabetic Friendly

Place one pie crust on pie plate leaving about 1/4 of pie crust over edges In large bowl of cold water,place lemon and juice of lemon and put apple slices in water as you peel and prepare.This keeps apples from turning brown until all are peeled and sliced and adds touch of lemon flavor. In another bowl combine sugars,flour, cinnamon, allspice and salt. Thoroughly drain apples and let sit for several minutes to allow as much water to drain as possible. Then mix in melted butter and sugar mixture.Toss to coat apples well. Put apples in bottom pie crust and mound into middle of pie. Take second crust and place over pie taking the bottom edges and folding them up and under top edges to seal. Make a slit in center to vent while baking. Place pie on a baking tray that can hold any juices that overflow from pie while baking. Forgetting this step leads to cleaning oven next day :) Bake at 375 for 30 minutes. Lower oven to 350 and continue to bake for another 45-50 minutes until golden brown. Continue reading >>

Impossibly Easy French Apple Pie

Impossibly Easy French Apple Pie

Heat oven to 325F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator. Some of our favorite varieties of apples for baked pies and desserts are Empire, Regent and Spartan. For more fiber and color, don't peel the apples before slicing them. To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. To make luscious Impossibly Easy French Pear Pie, substitute 3 cups sliced peeled pears for the apples. *Percent Daily Values are based on a 2,000 calorie diet. This is the recipe you need when you want to enjoy apple pie but dont want to fuss with a crust. In three easy steps, you can serve up a delicious dessert using fresh apples and some pantry staples. What makes this french apple pie really special is the sweet topping. Made from nuts, brown sugar, Bisquick and butter or margarine, the crumbly streusel browns up beautifully in the oven giving an impressive look to a pie made with the simplest ingredientsno one will ever guess this is made with Bisquick ! So dont stress about pulling off this recipe, and first time bakers should remember, Bettys got all the tips you need to bake a perfect apple pie your very first time. 2018 /TM General Mills All Rights Reserved Continue reading >>

Splenda Apple Pie Recipes

Splenda Apple Pie Recipes

Splenda Sugar Free version of Maine Down-East Country Apple Pie While based on a recipe from Spenda, this recipe closely resemble a tradition Maine Country Apple Pie home-baked in the 1950's. Other than the substation of a non-caloric sweetener, the main difference is the prime ingredient would be heirloom sour green apples or crabapples from our own or local farm orchards. Pie crust was, of course, home made. The pie would have been baked in a wood-fired antique range with a huge oven. A benefit of the old but reliable oven is a side-arm tank beside the oven would simultaneously produce hot water, and heat the kitchen while the pie baked. The aroma of fruitwood mingled with the mouth-watering smell of apple pie baking gave free room odorizor while whetting the appetite of the entire household. During long, cold winter months, apples "put away" from the fall harvest kept well until spring in the root cellar, protected from freezing by fragrant sawdust. This version uses Granny Smith apples, but any firm apple can be substituted. Use a Pyrex or tin 9" pie pan. In the traditional heirloom recipe the pie pan was likely a 10" or 12" stoneware or glazed terra cotta deep dish pan, similar to the material used in Bean Pots Like Bean Pots, the pie pans would be glazed inside and outside, but not on the bottom, for improved heat distribution and perfectly even browning. These old pie pans also kept the pie deliciously warm until served. Even a huge 12" pie would be consumed in one meal by a hungry, but appreciative family Charming, sturdy, and ample stoneware mixing bowls nested nicely, often with simple rings or floral decoration. Submitted by: JLCONROD CALORIES: 1504.8 | FAT: 49.7g | PROTEIN: 16.4g | CARBS: 266.2g | FIBER: 33.9g Continue reading >>

Splenda Dutch Apple Pie

Splenda Dutch Apple Pie

6 tbsp. butter, melted and cooled slightly Fit pie crust into a deep-dish glass pie plate and flute edges. Place pie weights or dry beans on top of a circular piece of parchment paper fitted inside the crust.TIP: I usually cut a piece of parchment as big around as a ten-inch skilled lid, which I trace around the paper with a knife, and then easily trim what didnt cut. Blind bake the pie crust for 20 minutes, then remove weights and parchment and allow the crust to cool down while you prepare the filling. Lower oven temperature to 350F. Heat butter in a skillet and add apples and cinnamon and stir. Cook apples, over low heat, until lightly browned, stirring occasionally. Mix Splenda and flour into the skillet until it is evenly combined. Add lemon juice and water to apples and continue to cook over low heat until apples are tender and topping is thick; allow to cool. Place the apple filling into the pie crust. Stir together the melted butter, flour, Splenda and oats for the topping, crumbling with a pastry cutter or your fingers if necessary. It may appear pastry looking, but thats fine. Sprinkle the coating evenly over the top of the filling. Bake pie in a preheated 350F oven for 30 minutes or until the top is golden brown. Continue reading >>

Apple Pie Recipe With Truva Brown Sugar Blend And Truva Cane Sugar Blend

Apple Pie Recipe With Truva Brown Sugar Blend And Truva Cane Sugar Blend

Apple Pie Recipe with Truva Brown Sugar Blend and Truva Cane Sugar Blend Deliciously sweet apple filling topped off with a golden lattice crust, this pie developed by Baking Star contest judge April Athena of CookWithApril has 11% fewer calories* and 53% less sugar* than the regular sugar-sweetened version. Makes 8 slices. Preheat oven to 375F. In a large bowl, use a fork or pastry cutter to combine flour, shortening, Truva Cane Sugar Blend, and salt. Mix water and egg then add to pie mixture. Mix until doughy. Knead/roll half of dough into 8 diameter. Insert flattened dough into pie pan and conform to shape. Knead/roll remaining dough to use for top of pie. Cut 1 strips of dough and set aside. Bake bottom pie crust at 375F for 15 minutes. In a medium sauce pan, add melted butter, flour, water, Truva Brown Sugar Blend, and Truva Cane Sugar Blend then bring to a boil. Add sliced apples and mix until covered. Add apple mixture into baked pie crust then add 1 dough strips on top in lattice pattern. Brush water and egg mixture onto top crust. *This pie has 320 calories and 12 grams of sugar per serving compared to the full-sugar version which has 360 calories and 26 grams of sugar per serving. Rated 5 out of 5 by klafave519 from Amazing Apple Pie Flavor I am a huge apple pie fan and Truvia makes this one amazing! Since having bariatric surgery I live a sugar-free lifestyle and Truvia makes that so easy. This apple pie is full of flavor and still tastes sweet and homemade without all of the guilt! I love that Truvia does not change the texture of the pie either and when I made this one, even the non-believers in my house were amazed at how good it was. I didn't tell them til after they finished it and were applauding my amazing dessert , that it was made with Truvia! I saw Continue reading >>

Crustless Apple Pie | Everydaydiabeticrecipes.com

Crustless Apple Pie | Everydaydiabeticrecipes.com

Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More With this FREE eCookbook filled with recipes for desserts, diabetic salads, diabetic appetizers, and more, you're all ready to enjoy some good eats with even better company! Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register With all the old-fashioned taste of traditional homemade apple pie, our Crustless Apple Pie is one you'll make all year long. Made with fresh apples and the perfect blend of spices; one whiff of this pie will have you running towards the kitchen! 6 Granny Smith apples (about 2 pounds), peeled, cored, and sliced into 1/4-inch rounds Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray. In a large bowl, toss apples with lemon juice, honey, 1 teaspoon cinnamon, the nutmeg, and cloves. In a small saucepan over medium heat, bring apple juice and margarine to a boil. Whisk in remaining cinnamon and the cornstarch and cook until thickened. Arrange a layer of apples on bottom of pie plate and brush with thin layer of sauce. Repeat layers until all apples and sauce are used. Sprinkle top with walnuts. Bake 35 to 40 minutes, or until apples are soft. Let cool and serve. Our Crustless Pumpkin Pie is another crustless pie recipe that's bound to be a family favorite! Continue reading >>

Does Any Of My Diabetic Friends Have A Recipe Fo... | Diabetic Connect

Does Any Of My Diabetic Friends Have A Recipe Fo... | Diabetic Connect

Tinkerbell, here is a recipe I found in our recipe section that has no added sugars There are a couple of really good diabetic friendly apple pie recipes in the recipe section. If you search apple pie in the recipe section they will come up. Tinkerbell, I just thought of this, my mom used to make what she called an apple tray. She took a rectangular cake pan, made a pie crust to fit the pan and sliced apples over the crust with cinnamon and sugar. You can do this and eliminate the sugar. She even made them on cookie sheets. Like Joyce said, you really don't have to add sugar to the apples if they are ripe and a sweet variety. What you can do to help eliminate the carbs is either don't use a top crust or just don't eat the crust. That will help a LOT. I also add nuts to my pie filling such as walnuts or pecans. Mix that with a good amount of cinnamon and you have a winner. Sweetener equal to 1/2 cup of sugar * like Splenda, Stevia, etc. 1/2 cup UN-sweetened frozen apple juice concentrate * Sweetener equal to 1/2 cup of sugar (same as above) 1 4 oz. package of sugar-free instant vanilla pudding Mix flour, oats, cinnamon, and sweetener with a fork. Pour over sliced apples and mix well. Put apple mixture in pie crust and set aside. Mix dry ingredients with fork. Add butter or margarine and cut into mixture till it resembles coarse crumbs. Put mixture over apples in pie crust - press into the apples, so it is compact. Bake at 400 degrees for 45 -55 minutes. Makes 12 servings. Continue reading >>

Granny Smith's Apple Crisp | Diabetic Recipe - Diabetic Gourmet Magazine

Granny Smith's Apple Crisp | Diabetic Recipe - Diabetic Gourmet Magazine

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with vegetable cooking spray. Set aside. Make Filling: whisk together Splenda Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside. Make Topping: stir together oats, Splenda Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples. Bake 45 minutes or until topping is lightly browned. Serve warm. A perfect warm dessert to serve a cool autumn day. Recipe Yield: Yield: 8 servings``Serving size: 3/4 cup crisp Continue reading >>

Low-sugar Apple Pie

Low-sugar Apple Pie

This diabetic-friendly recipe is one of thousands of baked by 150 Boston-area restaurants taking part in Pie in the Sky , one of the biggest charity bake sales in the country. Proceeds from each pie benefits Community Servings , a local non-profit that delivers meals to the critically ill and homebound. Click here to read more about Pie in the Sky. Note: This recipe is for a low-sugar apple pie filling only. For a diabetic-friendly pie crust, try this recipe from the ADA . You will need to double the recipe, as it is only for a single 9-inch pie crust. Diabetic-Friendly Double Crust for a 9-inch pie, (See link above for a recipe from the ADA) 7 cup peeled, thinly sliced apples (about 3 to 4 lbs of a combination of McIntosh and Cortland or Empire Apples) Mix Splenda, cornstarch, cinnamon, nutmeg, and salt in small bowl. Toss sliced apples with Splenda mixture, lemon zest and juice. Place bottom crust into 9-inch pie plate, leaving a -inch overhang. Pour apple mixture into crust and dot with butter pieces. Cover with top crust, tucking top edges around overhanging bottom edge to seal. Pinch edges together in decorative pattern. Cut 6 vents in top crust. Brush lightly with milk or cream for an even reddish-brown matte finish. Bake for 25 minutes at 400F. Lower oven to 350F and continue baking for 25 30 minutes or until filling is bubbling. Cool to room temperature. Continue reading >>

How To Make Patti Labelles Free-form Apple Tart

How To Make Patti Labelles Free-form Apple Tart

How to Make Patti LaBelles Free-Form Apple Tart The Godmother of Soul shares a tasty diabetes-friendly dessert from her new cookbook. Its no secret that one of Patti LaBelles favorite places to be is in the kitchen (and she makes a mean sweet potato pie!). But just like you, LaBelle must keep her type 2 diabetes management in mind when shes filling up her plate. Now, you too can be a carb-smart diva in the kitchen with her new cookbook Desserts LaBelle: Soulful Sweets to Sing About (buy it here !), in which the foodie dedicates an entire chapter to diabetes-friendly sweets. We love her Free-Form Apple Tart, which uses light sour cream and just a little butter to keep calories in check. Anyone can make itthe best part about this recipe is that its beauty comes from imperfection. 5Tbsp.chilled unsaltedbutter, cut into 1/2-inch cubes 2baking apples, such as Golden Delicious or Fuji, peeled, cored, and cut into 1/4-inch-thick wedges 2Tbsp.very finely chopped pecans or walnuts (If you have a food processor, use it to chop the nuts; its much quicker.) 1Tbsp.granulated no-calorie sweetener for baking, such as Splenda(Tip:Not a fan of sugar substitute? Use 1 Tbsp. granulated sugar. This will add 4 calories and 1 gram carbohydrate to the total serving.) 5cupsvanilla low-fat frozen yogurt (optional) Preheat oven to 400F with rack in center. For the dough, in a medium bowl whisk together the flour and salt. In a small bowl whisk together the water and sour cream. Add the 5 Tbsp. chilled butter to the flour mixture and cut it in with a pastry blender or two knives until the mixture is crumbly. Gradually stir in the sour cream mixture until it clumps together. The dough should be moist, pliable, and not cracking. If it is too dry, stir in more ice water, 1 tsp. at a time. Shape dou Continue reading >>

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