I’m diabetic. It’s a disease that is a major pain in the ass, too. There are times I feel like I might as well starve because I have to watch every damn carb I put in my mouth. Also, I grew up with a family that can cook up a storm. Anyone from the mountains of West Virginia knows that when a family sits down to eat, it’s an incredible meal followed by one or two different amazing desserts to choose from (my oldest daughter always talks about Aunt Elma’s butterscotch pie) and food is canned in so many delicious forms for the winters, too…
Anyway, now that I have to count carbs and watch my glucose levels, I’m learning how to cook all over again. I save the recipes out of Diabetes Forecast (there are yummy ones in that publication!) and I’m always on the lookout for a great diabetics’ cookbook but so far I haven’t found one that I consider truly helpful. So, this has led me to my own methods. My youngest dau has been finding some great recipes online in short videos that have been so helpful too. I’ll share those soon in another post.
All right, you’re probably wondering about the strawberry pie. Bear in mind I’m still tweaking this recipe. I also believe it can be done with other low-sugar berries and fruits. Each diabetic is different. For example, I can’t eat apples without it shooting my glucose to the moon, but I can eat strawberries, raspberries and blackberries without any problem. Another diabetic might not be able to each peaches, but can eat apples. So, tailor this recipe to suit your needs.
Another problem for diabetics (and dieters too!) is anything with flour in it. Whole grains even boost my glucose to high levels so I’m forced to eat very small portions such as one slice of bread for a sandwich. Pie crusts are always calorie-packed, but nuts are low in carbs and almonds can be used for so much. I like almonds but I noticed that they’re used as filler nuts in products just as much as peanuts are so I ended up with a zip bag full of them. I ground them and used them for my pie’s crust.
This makes a large pie. You will also need a coffee grinder or a food processor that will grind/mince nuts finely. However, you might be able to find almond flour in your area but check the ingredients for added sugar.
Almonds ground finely. You will need 2 to 2 ½ cups of ground almonds.
1 regular size box of sugar-free strawberry gelatin
2 to 3 pints of fresh strawberries
Large tub of light whipped topping
¼ cup of butter cut into pats.
¼ cup of butter cut into pats.
One teaspoon of almond extract.
3 tablespoons of white all-purpose flour.
¼ cup of Splenda.
Use a fork to cut the butter into the mixture until it looks like cornmeal then press into your pie dish and along the sides to the rim. Bake for 10 minutes on 400. Then let it thoroughly cool. If you’re in a hurry, 30 minutes in the freezer works.
Mix your gelatin but use only half the hot water and half the cold water then let it set up, about 20 minutes in a nice, cold fridge.
While that sets, wash and top your strawberries cutting them in halves or smaller chunks or slices to your taste.
When the gelatin is ready, add half a tub of whipped topping to the gelatin and mix thoroughly by hand. You can also use a mixer if you prefer the poofier texture similar to mousse. Fold in the strawberries and mix thoroughly. Add the mixture to your pie shell and spread evenly then add the remainder of the whipped topping to the pie. It can be eaten right away, but make sure the pie is kept in the fridge. (My pic doesn’t show as much whipped topping on the pie, but we added more to our individual slices).
My family flipped over this recipe. It’s easy and it will make a great dessert for those hot, humid days.
I checked my glucose an hour after eating a big slice of this pie and I was quite pleased with my glucose level. It spiked very little. However, every diabetic is different so this recipe may work for some diabetics and not others.