A diabetic who has their blood sugar under control can enjoy dessert just like anyone else. It is all in the ingredients you use and in the quantity you eat. If you make a pie, enjoy a small piece of pie not half a pie.
1 1/4 cups sugar-free chocolate wafer cookie crumbs (I prefer sugar-free Oreo cookies)
2 tbsp Splenda Granulated
2 tbsp butter, melted
1 egg white
Preheat oven to 375 degrees.
In a food processor, combine crumbs, Splenda, and butter; pulse until blended. Add the egg white and pulse until moistened.
Press the mixture onto the bottom and up the sides of a 9-inch pie plate.
Bake at 375 degrees 8-10 minutes or until lightly browned. Remove from oven and allow to cool completely before filling with your favorite sugar-free filling.
2 tbsp Splenda Granulated
2 tbsp butter, melted
1 egg white
Preheat oven to 375 degrees.
In a food processor, combine crumbs, Splenda, and butter; pulse until blended. Add the egg white and pulse until moistened.
Press the mixture onto the bottom and up the sides of a 9-inch pie plate.
Bake at 375 degrees 8-10 minutes or until lightly browned. Remove from oven and allow to cool completely before filling with your favorite sugar-free filling.
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