Remember that diabetics have to watch their portions. Only 1 slice a day, no cheating. Also, Splenda and Stevia both measure the same as sugar. You could substitute any amount of sugar by deleting the amount of sugar used from the amount of sweetener listed. Some diabetics can use sugar, some can't. Do what works best for you.
1 9-inch sugar-free unbaked pie shell
3 large eggs
1 1/4 cups Splenda or Stevia Granulated*
3 tbsp white whole-wheat flour
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup fat-free or low-fat buttermilk
1/3 cup butter, melted
1 tsp vanilla extract
Preheat oven to 400 degrees.
In a large mixer bowl, beat the eggs; add the Splenda, flour, nutmeg and cinnamon and mix well. Beat in the buttermilk, butter, and vanilla; pour into the pastry shell.
Bake for 10 minutes at 400 degrees then reduce oven temperature to 325 degrees and bake another 35 minutes or until a knife inserted near the center comes out clean.
Cool before cutting.
Garnish with some fresh fruit, if desired.
Leftovers should be refrigerated.
3 large eggs
1 1/4 cups Splenda or Stevia Granulated*
3 tbsp white whole-wheat flour
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup fat-free or low-fat buttermilk
1/3 cup butter, melted
1 tsp vanilla extract
Preheat oven to 400 degrees.
In a large mixer bowl, beat the eggs; add the Splenda, flour, nutmeg and cinnamon and mix well. Beat in the buttermilk, butter, and vanilla; pour into the pastry shell.
Bake for 10 minutes at 400 degrees then reduce oven temperature to 325 degrees and bake another 35 minutes or until a knife inserted near the center comes out clean.
Cool before cutting.
Garnish with some fresh fruit, if desired.
Leftovers should be refrigerated.
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