Jeffs Wild Tame Diabetic Berry Pie Food

STRAWBERRY PINK LEMONADE WHOOPIE PIES

Steps:

• For the whoopie pies: Line 2 rimmed baking sheets with parchment paper; set aside. In a medium bowl, mix together the cake mix, eggs and melted butter until incorporated, about 2 minutes. The mixture should be much thicker than cake batter and should hold its shape. Measure 1 rounded tablespoon of batter and place on the baking sheet (use a small ice cream scoop if you have one) 1 1/2 to 2 inches apart, ending up with 22 cookies. Freeze the baking sheets of cookie dough for 30 minutes.
• While the cookies freeze, preheat the oven to 350 degrees F.
• Bake the cookies until the tops spring back when touched, 12 to 15 minutes. Transfer the cookies to a wire rack and allow to cool completely.
• For the filling: Using a mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the vanilla and half the powdered sugar; mix until well incorporated. Then add the lemon juice, zest, remaining powdered sugar and the food coloring; mix again until smooth. Chill about 30 minutes.
• Scoop 1 1/2 tablespoons of the filling on to the flat side of 11 cookies. Top with the remaining 11 cookies to create a sandwich. Store in the refrigerator until ready to enjoy!

FRUIT SWEETENED BERRY PIE

Steps:

• In large saucepan, combine the berries (I have used fresh black berries and the mixed berries from Costco), the thinly sliced apples (I have used granny smith), the flour, orange zest, orange extract and cinnamon. Stir over medium heat until thickened. Make sure to keep stirring so the berries don't scorch. Line a pie pan with crust. When berries are thickened pour into lined pie dish and top with butter, if desired. Top with second pie crust and crimp edges. Cut slits in the top of the pie and bake at 350 degrees for about 30 minutes or until crust is golden. Enjoy!

JEFFS WILD & TAME DIABETIC BERRY PIE

Steps:

• Bake and cool pie shells according to directions on the pie shell packaging.
• Bring soda and cornstarch to a boil, stirring constantly.
• Remove from heat.
• Add Jello and stir to dissolve.
• Add berries to mixture and stir until all the berries are coated.
• Fill pie shell and pour remaining juice over pie.
• Refrigerate until pie is set, about 2 - 1/2 hours.
• Top with conservative amount of Cool Whip if you like.

NECTARINE AND BERRY PIE

Steps:

• Preheat oven to 425 degrees.
• Roll pastry into a 12-inch circle; transfer to an ungreased cookie sheet.
• Toss nectarines and berries with lemon juice in a large bowl.
• Combine cornstarch, Equal, lemon rind and allspice mix well and sprinkle over fruit.
• Arrange fruit on pastry, leaving 2-inch border around the edge.
• Bring edges of pastry to center, overlapping as necessary.
• Bake pie in oven until pastry is golden brown and fruit is tender, 35-40 minutes Cool on wire rack.

BERRY PIE ( DIABETIC FRIENDLY)

Steps:

• 1. BERRY PIE Makes 9 servings *Preheat oven to 450 degrees F (230 degrees C) *Baking Sheet lined with foil. 1. In a small bowl, combine 1 tsp. sugar and cinnamon; set aside.
• 2. 2. On a lightly floured surface, roll out pastry to 1/8 inch thick and cut into 9 pastry shapes of choice using a 3 1/2" shaped cookie cutter of your choice. Sprinkle with cinnamon mixture. Place on prepared baking sheet and bake in preheated oven for 6 to 8 minutes, or until lightly browned. Transfer to rack and let cool.
• 3. 3. In medium saucepan, combine blackberries, raspberries and blueberries. Add remaining sugar and cornstarch and toss to coat fruit. Add orange juice. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 5 to 10 minutes, until mixture is slightly thickened. Let cool until just warm.
• 4. 4. Divide berry mixture among 9 individual dessert plates. Top each with a pastry shape of choice.
• 5. EXCHANGES PER SERVING: 1/2 starch 1/2 fruit 1/2 other carbohydrates 1 fat NUTRIENT ANALYSIS PER SERVING: Calories: 160 Protein: 2g Fat: 6g Saturated Fat: 1g Carbs.: 27g Fiber: 3g Chol.: 0mg Sodium: 125mg.
• 6. *Berries are rich in antioxidants and fiber. This mouthwatering pie is the perfect dessert for a special festive meal.

SUMMER LEMON-BERRY PIE

Steps:

• Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
• Beat sorbet and drink in medium freezer-safe bowl with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 minutes or until mixture is thick enough to mound. Spoon into crust.
• Freeze at least 4 hours or overnight until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with the berries. Store any leftover pie in freezer.

PEACH BERRY PIE

Steps:

• In large bowl combine sugar, flour, cornstarch, salt and nutmeg.
• Add fruit and vanilla, toss to mix.
• Let stand for 15 minutes, stirring occasionally.
• Line pie plate with bottom pastry, add filling.
• Dot with butter, Roll out remaining pastry, make lattice crust, seal and flute edges.
• Bake at 375 for 50-55 minutes or until crust is golden brown and filling is bubbly.
• Cool on wire rack.