CHERRY BERRY PIE

Sugar-free pastry for a 2-crust pie

1 can (14.5-oz) pitted red tart cherries, undrained

1 pkg (12-oz) frozen raspberries, thawed

1 cup fresh blueberries, or frozen blueberries, thawed

1 cup Splenda OR Stevia Granulated

1/4 cup cornstarch

2 tbsp butter

Preheat oven to 375 degrees.

Line a 9-inch deep-dish pie plate with pastry; set aside.

Drain the cherries, raspberries, and blueberries (if frozen); reserve 1 cup of the juices. Set the berries and the juices aside.

In a medium saucepan combine the Splenda and the cornstarch; gradually stir in the cup of juices. Cook mixture over medium heat while stirring constantly. When mixture begins to boil, cook for 1 minute, stirring constantly. Stir in the butter, cherries, and berries. Allow to cool slightly and pour into the pie shell.

Top filling with the second pastry and place over the filling. Trim the crusts to even out if necessary. Fold the pastry under and crimp edges to seal. Cut some slits in the crust for steam to escape.

Bake pie 40 to 45 minutes or until the crust is golden brown and filling is bubbly. To prevent the edge from excess browning, cover with foil strips or a pie crust shield.

Cool completely on a wire rack. Cut into 8 wedges for serving.

Top with whipped cream or sugar-free vanilla ice cream, if desired.

NOTE: Desserts are for special occasions and should not be a regular part of most diabetic's diet. This pie recipe is okay for most diabetics from time to time.

(BTW Splenda is a low-FODMAP sweetener. If you aren't familiar with FODMAPs, check out my Grandma's Kitchen Medicine Cabinet blog - link shown on the right side of this page.)

file photo for reference only

PRIMAVERA CHICKEN PIZZA

When you just have to have a pizza, make this healthy pizza rather than picking up the phone!

1 tube whole-grain refrigerated pizza crust*

olive oil nonstick cooking spray

2 tbsp shredded low-fat mozzarella cheese

1 small garlic clove, minced

2 tbsp lite Ranch salad dressing

1 pkg (6-oz) refrigerated cooked chicken breast strips, chopped

1/3 cup finely chopped red bell pepper

1/3 cup thinly sliced and diced red onion

1/2 cup torn baby spinach

1 1/2 cups shredded Italian-blend cheese

1 tsp pizza seasoning

Preheat oven to 400 degrees.

Lightly grease a 12-inch pizza pan or use a pizza stone.

Unroll dough onto the pan. Starting in the center, press out the dough to the edge of the pan. Lightly spray the crust with an olive oil cooking spray. Sprinkle the mozzarella cheese and the garlic over the dough.

Bake the dough 8 to 10 minutes or until lightly browned. Remove from oven and spread the Ranch dressing over the top. Top the dressing with the chicken, bell pepper, onion, and spinach. Sprinkle the Italian-blend cheese and the pizza seasonings over the top.

Return to oven and bake 9 to 12 minutes or until the cheese is melted and the pizza is hot.

Yield: 4 servings

*Use the Cauliflower Pizza Crust recipe on this site or a purchased cauliflower crust..

 Photo from Pillsbury used for reference

PUFF PASTRY CHICKEN POT PIE

2 tbsp butter

1 small onion, minced
1 pkg (8-oz) fresh sliced mushroom
1/2 tsp salt
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
3 cups chopped or shredded rotisserie chicken
1 can reduced-sodium cream of chicken soup
2/3 cup low-fat milk
1 tbsp lemon juice
1 sheet frozen puff pastry, thawed

Melt butter in a large skillet over medium heat.  Add onion to the butter and cook, stirring occasionally, a few minutes until tender.  Add the mushrooms and salt to the onions.  Cook until the liquid evaporates and mushrooms are lightly browned.  Add the vegetables, chicken, soup, milk, and lemon juice; stir to blend well.

Pour the mixture into a 10-inch-deep dish pie plate that has been lightly sprayed with nonstick cooking spray.  Place the sheet of puff pastry and trim off excess pastry.  Bake at 375 degrees for 30 to 35 minutes or until the filling is bubbly and the crust is browned.

Yield: 6 servings

Note: The puff pastry makes this pot pie much better for a diabetic than a regular flour crust.  The chicken and mushrooms give this dish a good amount of protein versus carbs.

.file photo for reference

YUM-YUM CHERRY CHEWBILEES

I am often ask about dessert recipes you can make for family meals, dinner at grandma's, church functions, etc. I always encourage diabetics who are unable to skip desserts to take the dessert. You can feel comfortable having a piece of this while others will not even realize they are eating a "diabetic" dessert. One piece only!

 1 cup walnut pieces, divided

1 cup white whole-wheat flour

1/4 cup almond or coconut flour
1/4 cup Splenda Brown Sugar Blend
1/2 cup butter
1/2 cup unsweetened flaked coconut

Filling:
2 pkgs (8-oz ea) low-fat cream cheese, softened
2/3 cup Splenda
2 eggs
2 tsp vanilla extract
1 can (21 oz) no-sugar-added cherry pie filling

Preheat oven to 350 degrees. Grease a 13x9x2-inch pan; set aside.

Chop 1/2 cup of the nuts coarsely for garnish; set aside. Finely chop the remaining one-half cup of nuts. Combine the flour and Splenda Brown Sugar Blend. Cut butter into mixture until fine crumbs form. Add the finely chopped nuts and the coconut. Mix well. Remove 1/2 cup of mixture and set it aside. Press remaining crumb mixture into the bottom of prepared pan. Bake at 350 degrees for 12 to 15 minutes or until the edges are lightly browned.

To make the filling, beat cream cheese, Splenda, eggs and vanilla extract in a small mixing bowl at medium speed of electric mixer until smooth. Spread mixture over the hot baked crust. Return to the oven and bake for another 15 minutes. Remove from oven. Spread the cherry pie filling over the filling layer. Combine the coarsely chopped nuts and the reserved crumb mixture together. Sprinkle evenly over the cherry pie filling. Return to the oven and bake another 15 minutes. Remove from oven and allow to cool. Refrigerate for several hours before cutting into squares to serve.

file photo for reference

ACORN SQUASH WITH APPLES& & NUTS

1 acorn squash, cut* into 4 pieces, seeds removed

1 large Granny Smith apple, peeled, cored, diced

3/4 tsp Splenda brown sugar blend

1 tbsp butter, melted

1 tbsp chopped pecans or walnuts

1/4 tsp salt

1/4 tsp ground cinnamon

Place squash pieces in a slow cooker, peel side down.

In a small bowl, combine apples, Splenda brown sugar, butter, nuts, salt, and cinnamon. Scoop evenly into the squash wedges. Cover and cook on low setting 5 hours or half that on high setting. Squash is ready when skin begins to pucker and the flesh is fork tender.

*Before attempting to cut squash, place in microwave and cook on high 1 to 2 minutes. This will soften the skin so cutting will be easier.

file photo for reference

SLOW COOKER PORK AND PEPPER STEW

3 tbsp white whole-wheat flour*

3 garlic cloves, minced
1/2 tsp dried marjoram
1/2 tsp rubbed sage
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/4 lbs boneless pork loin, trimmed and cut into cubes of approx. 1-inch
2 tsp olive or canola oil
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 1/2 cups canned crushed tomatoes
1/4 cup low-sodium chicken broth
Preheat broiler.
Spray a large, rimmed baking sheet with nonstick cooking spray.

In a medium bowl combine the flour, garlic, marjoram, sage, salt, and black pepper; add the cubed pork and toss to coat. Shake pork cubes to remove excess flour and place in a single layer on the prepared baking sheet. Reserve the flour. Drizzle the oil over the pork and broil 5-inches from the heat, turning frequently, until light brown (about 10 minutes).

Place the browned pork along with any juices to the slow cooker or crock pot. Stir in the bell peppers, tomatoes, chicken broth, and the reserved flour mixture until smooth. Place lid on the cooker and cook 3 to 4 hours on high or 6 to 8 hours on low, until the meat is tender.

Delicious served with brown rice, cauliflower rice or whatever works for you. 

*Diabetics should always avoid refined white flour. Always use a whole-grain flour, almond flour, etc. grain flour,

file photo

GRAHAM CRACKER PIE CRUST FOR DIABETICS

1 1/4 cups graham cracker crumbs

3 tbsp Splenda OR Stevia granulated
6 tbsp butter, melted

Combine crumbs and Splenda in a medium bowl.  Stir in the melted butter until well blended.  Press mixture onto the bottom and sides of a 9-inch pie plate.  Chill 1 hour before filling with your favorite pie filling.

NOTE: This is not a sugar-free pie crust. The graham crackers have 6 grams of sugar per 5 tablespoon. By using the Splenda instead of sugar, this recipe becomes more diabetic-friendly than a regular graham cracker crust. Fill with a sugar-free filling.

If you don't want to use graham crackers, buy some sugar-free cookies and crush to make crumbs.

BREAKFAST BAKE

 Nonstick cooking spray

4 slices whole wheat bread (or your favorite low carb bread)

1/2 cup diced cooked lean ham

1/3 cup shredded reduced-fat cheddar cheese

4 eggs

2/3 cup fat-free milk

1/4 tsp black pepper

Lightly coat two 16- 20-oz baking dishes with cooking spray. Tear bread into bite-size pieces and divide evenly between prepared dishes. Add the ham and cheese.

In a medium bowl, whisk together eggs, milk, and pepper. Pour egg mixture evenly over bread and press lightly with the back of a spoon to thoroughly moisten bread. Cover and chill for 2 to 24 hours.

Preheat oven to 325 degrees. Bake casseroles, uncovered, for 30 to 35 minutes or until a knife inserted near centers comes our clean. Let stand 10 minutes before serving.

Yield: 2 servings

recipe idea and photo BH&G

CHOCOLATE DIPPED ORANGE SECTIONS

1 large orange, peeled and sectioned

2/3 cup sugar-free chocolate chips

Crushed nuts such as pecans, etc

Melt chocolate chips in microwave, stirring every few seconds, until completely melted and creamy. Place crushed nuts into a small bowl. Dip each orange section halfway into the melted chocolate. Immediately dip the chocolate end into the crushed nuts. Place on parchment or waxed paper until the chocolate is dry

Serve as a dessert or use as a snack.

recipe idea and photo  First for women 2023

CHICKEN WITH PINEAPPLE AND LEMON

1 can (20-oz) sliced pineapple in its juice

1 garlic clove, pressed
1 tbsp cornstarch
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried rosemary, crumbled
3 whole chicken breasts, split
1 tsp salt
1 small lemon, thinly sliced

Preheat broiler.

Drain the pineapple; reserve the juice.  Combine the juice with the garlic, cornstarch, Worcestershire sauce, mustard, and rosemary. 
Arrange the chicken, skin side up in a shallow baking dish; sprinkle with the salt.  Broil until browned.

Stir the prepared sauce and pour over the chicken.  Bake at 400 degrees for 30 minutes.  Arrange the pineapple and lemon around the chicken and spoon sauce over all.  Bake an additional 5 minutes.
Yield: 6 servings
This dish has the natural sugar of the pineapple and juice.  However, the protein of the chicken gives you a good carb to protein ratio.

the file photo of this recipe