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Full Online Book HomeLearning KitchenDiabetic - Creamsicle Pie
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Diabetic - Creamsicle Pie Post by :dialisepalo Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3596

Click below to download : Diabetic - Creamsicle Pie (Format : PDF)

Diabetic - Creamsicle Pie

1 (8oz.) fat-free cream cheese
1 (16 oz.) Cool Whip®, thawed
1 cup orange juice
1 (4-serving-size) sugar-free vanilla instant pudding
1 (4-serving-size) sugar-free orange Jello®
2 reduced fat graham cracker crusts

Soften cream cheese, mix with thawed Cool Whip; blend till creamy; add orange juice and blend with mixer till real creamy.Sprinkle pudding in , blending well; add orange Jello, mix till well blended.Divide into two pie crusts; chill several hours before serving.

Exchange for diabetics: 1 1/2 bread/starch, 1 lean meat, 1/2 fat
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Diabetic - Delicious Pecan Pie Diabetic - Delicious Pecan Pie

Diabetic - Delicious Pecan Pie
1 Pie Shell -- Unbaked 1 cup Fruit Sweetener (see below) 1 tablespoon Cornmeal 1/3 cup Unsweetened Applesauce 3 tablespoons Water 3 Eggs 2 teaspoons Vanilla 2 tablespoons Coffee -- (very strong) 24 Pecan Halves Preheat oven to 375° F.In large bowl, combine fruit sweetener, cornmeal and applesauce. Beat with electric mixer. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetener mixture and blend. Beat in eggs one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake at 375 degrees F. for 30 to 40 minutes

Diabetic - Cookies And Cream Pie Diabetic - Cookies And Cream Pie

Diabetic - Cookies And Cream Pie
1 (6.5 oz.) pkg. sugar-free chocolate sandwich cookies (such as Murray) 1 cup fat-free milk 1 (1.5 oz.0 pkg. vanilla sugar-free, fat-free instant pudding mix 4 cups fat-free frozen whipped topping, thawed and divided 1 (6 oz.) graham cracker pie crust Place cookies in a heavy-duty, zip-top plastic bag, and crush cookies with a meat mallet or rolling pin. Reserve 1/4 cup for topping. Combine milk and pudding mix in a large bowl; stir with a wire whisk until blended. Fold in 3 cups whipped topping and crushed cookies except 1/4 cup reserved for topping. Spoon mixture into pie crust. Cover