Healthy Sweets For the Diabetic

I found a healthy dessert recipe I thought you might enjoy.

Strawberry Pie with Meringue Crust

Ingredients

2 egg whites
1/8 tsp cream of tartar
1/4 cup sugar
1 package (1.1 oz) sugar-free vanilla instant pudding and pie filling
1 cup skim milk
1 cup frozen (thawed) whipped topping
1 pint strawberries, sliced

Heat oven to 275 degrees. Spray pie plate 9 x 1 1/4 inches with nonstick cooking spray. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Spread mixture evenly on bottom and halfway up side of pie plate. Bake 40 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling meringue at room temperature.

Beat pudding and pie filling (dry) and milk about 45 seconds. Fold in 1 cup whipped topping. Layer half of the pudding mixture and half of the strawberries in crust; repeat. Cover loosely and refrigerate at least 1 hour but no longer than 8 hours or until firm. Run knife around edge to loosen crust. Refrigerate any remaining pie. Makes 8 servings.

Nutrition Information
1 serving
Calories 65
Protein g 2
Carbohydrate 14
Fat g 0
Cholesterol mg 0
Sodium mg 210
Potassium mg 130

This is a vintage recipe found in an old Betty Crocker UNDER 300 calories cook book I bought off the counter in 1991

Eat Healthy/Stay Healthy
Betty Crocker Creative Recipes No. 53 February 1991

Biscuit Recipe

Buttermilk Biscuits
Exchanges: 1 starch; 1 Fat

This recipe came from the Diabetic Cookbook.





Serving Size 1 biscuit
Carbohydrate: 15 gm
Protein: 2 gm
Fat: 6 gm
Calories: 125
Fiber: 1 gm
Sodium: 129 mg
Cholesterol: 1 mg



INGREDIENTS
1 package dry yeast
2 T warm water (105-115 degrees)
2 cups nonfat buttermilk
5 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Sugar Substitute to equal 1/4 cup sugar
1 cup vegetable shortening

STEPS IN PREPARATION
1. Combine yeast and warm water; let stand five minutes or until bubbly
2. Add buttermilk to yeast mixture, and set aside
3. Combine flour and next 4 ingredients in bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
4. Add buttermilk mixture to flour mixture, stirring with a fork until dry ingredients are moistened.
5. Turn dough out on a floured surface, and knead lightly 3 or 4 times. Roll dough to 1/2 inch thickness;cut into 36 rounds with a 2-inch biscuit cutter, and place on ungreased baking sheets. Bake at 400 degrees for 10 to 12 minutes. May freeze in airtight bag.

Bake frozen biscuits at 400 degrees for five minutes. Preheat oven before putting biscuits in oven.