Strawberry Tart Diabetic Friendly Food

DIABETIC STRAWBERRY PIE

Diabetic Strawberry Pie image

This pie not only looks beautiful but is very delicious. My non-diabetic family wants me to make it every day. Came from diabetic-recipes.com... I love strawberry pie and was looking for a recipe I could use. Be sure to use the directions in this recipe and not those on the jello box. And fresh strawberries work a lot better then frozen. Diabetic Exchange: 1 1/2 carb (1 starch, 1/2 fruit) 1 fat

Provided by CoolMonday

Categories Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups boiling water
1 (5/8 ounce) package sugar-free strawberry gelatin (or 2 .3 ounce packages)
3 cups sliced fresh strawberries
2 cups plain nonfat yogurt
1 deep dish graham cracker pie crust (10-inch)
8 whole strawberries

Steps:

Place boiling water in large bowl. Stir in Jello till dissolved. Chill until slightly set-- about 10- 20 minutes.
Stir in strawberries Chill another 10 minutes.
Fold in yogurt.
Pour mixture into graham cracker crust Chill till firm-- at least 4 hours Cut into 8 wedges and place a whole strawberry on each wedge.

Nutrition Facts : Calories 189.3, Fat 6.8, SaturatedFat 1.4, Cholesterol 1.2, Sodium 216.9, Carbohydrate 28.6, Fiber 1.7, Sugar 17.8, Protein 5.4

STRAWBERRY TRIFLE (DIABETIC)

Strawberry Trifle (Diabetic) image

Try raspberries and sugar-free raspberry pudding and use White chocolate sugar-free pudding for a unique flavour. This is a quick and easy recipe to throw together!

Provided by Northern_Reflectionz

Categories Dessert

Time 10m

Yield 15 serving(s)

Number Of Ingredients 6

Ingredients

1 small angel food cake
3 ounces sugar-free strawberry gelatin
10 ounces frozen strawberries, thawed
2 bananas
2 (9 ounce) boxes sugar-free instant vanilla pudding mix
9 ounces light whipped topping

Steps:

Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan.
Dissolve gelatin in 1 cup boiling water- no cold water. Add strawberries and their juice to gelatin.
Spoon evenly over cake pieces.
Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk.
Pour pudding over the bananas and top with lite whipped topping. Refrigerate 1 to 2 hours.
Cut into squares to serve.
Garnish with a slice of fresh strawberry, if available.

STRAWBERRY TART WITH TRUVIA® NATURAL SWEETENER

Strawberry Tart with Truvia® Natural Sweetener image

A beautiful arrangement of berries on top of velvety pastry cream make this mini strawberry tart a delicious treat for two. This strawberry tart is sweetened with Truvia® natural sweetener and has no added sugar.

Provided by Truvia(R)

Categories Trusted Brands: Recipes and Tips Truvia®

Yield 8

Number Of Ingredients 16

Ingredients

1 ¼ cups flour
4 teaspoons Truvia® natural sweetener spoonable*
¼ teaspoon salt
6 tablespoons unsalted butter
2 tablespoons cold shortening
¼ cup ice water
1 ⅓ cups 1% low-fat milk
2 tablespoons Truvia® natural sweetener spoonable, plus
½ teaspoon Truvia® natural sweetener spoonable**
2 tablespoons cornstarch
2 tablespoons flour
4 large egg yolks
¾ teaspoon vanilla
⅛ teaspoon salt
1 pint fresh strawberries
½ teaspoon Truvia® natural sweetener spoonable***

Steps:

Preheat oven to 375 degrees F.
To prepare the crust: Combine the flour, Truvia® natural sweetener and salt in a small bowl and place in the refrigerator to chill. Work the butter and shortening into the chilled flour mixture with a pastry blender or your fingers until the butter is about the size of peas. Add the ice water and mix until the dough comes together. Form dough into a flat disk, cover and chill for 30 minutes.
Roll dough on a floured surface, or between sheets of parchment paper to 0.5 cm thickness. Transfer to tart pan(s) with removable bottom without stretching dough or it will shrink during baking. Roll the rolling pin over the top of the tart pan to cut off extra pastry. Prick the bottom of the shells to prevent puffing during baking. Line the shells with parchment paper or aluminum foil and fill with pie weights, dried beans or rice. Bake for 25-30 minutes until crust is lightly browned. Remove the weights and cool crust completely before filling.
To prepare the pastry cream: In a medium bowl, beat Truvia® natural sweetener, flour, cornstarch and egg yolks on high speed until thick and pale yellow, about 2 minutes. Meanwhile, heat milk in a medium saucepan over medium heat and bring to a simmer.
While mixing on low speed, gradually pour the hot milk into the egg mixture. Transfer the mixture back to the sauce pan and cook, whisking constantly to prevent scorching. Continue to heat over medium heat until it begins to bubble, then continue cooking and whisking for about 30 seconds to thoroughly cook the eggs.
Transfer cooked pastry cream to a clean bowl and stir in vanilla. Cover the surface of the pastry cream with plastic wrap or parchment paper to prevent a skin from forming. Cool in the refrigerator.
To assemble the tart: Spread pastry cream in bottom of tart shell. Decoratively arrange sliced strawberries on top of the cream. Sprinkle with 1/2 teaspoon of Truvia® natural sweetener. Serve immediately.

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