Pastry for a 1-crust pie
1 cup + 1 tbsp Splenda granulated
2 tbsp cornstarch
3 lbs (= to 6 cups prepared) fresh peaches, seeded, pared, and sliced
2 tbsp ReaLemon
2 tbsp butter, melted
1/4 tsp almond extract
1 egg yolk + 2 tbsp water
2 tbsp sliced almonds
Preheat oven to 375.
In a small bowl, combine 1 cup of the Splenda and the cornstarch.
In a large bowl, toss the peaches with the ReaLemon; add the sugar mixture, butter, and almond extract. Pour the mixture into an 8-inch square baking pan or dish.
Roll the pastry to a 9-inch square; cut slits near center. Place the pastry over the filling; turn under edges, seal and flute.
Mix the egg yolk and water; brush over surface of the pastry. Sprinkle with the remaining tablespoon of Splenda and the almonds.
Bake pie at 375 degrees for 45 to 50 minutes or until golden brown.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.