- -- Recipe via Meal-Master (tm) v8.02
Title: MOM'S SOUTHERN PECAN PIE
Categories: Pies, Diabetic
Yield: 10 servings
1 Unbaked pie shell
1 c Fruit sweetener
1 tb Cornmeal
1/3 c Unsweetened applesauce or --applebutter
3 tb Water
2 tb Cornstarch
3 Eggs
2 ts Vanilla extract
2 tb Very strong coffee or -espresso (prepared - not
-grounds)
24 Pecan halves
Prepare pastry and place in 9 pie pan. In large bowl,
combine fruit sweetener, cornmeal and applesauce/butter. Beat with electric mixer. In small
bowl, blend water and cornstarch until smooth. Add to
fruit sweetner nixture and blend. Beat in eggs one at
a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30 to
40 minutes - or until custard is set - at
375 degrees.
Cool slightly before cutting. One serving is
to: 1
1 fruit,
2 fat exchanges.
211 cal,
9g fat,
69mg sod,
3g protein,
82mg chol This recipe was
80A and she got
it from SWEET INSPIRATIONS SUGAR FREE DESSERT
COOKBOOK. To make fruit sweetner - cook four cups of
fruit juice until it is reduced to one cup. If you
like it sweeter add Sweet One. OR if a recipe calls
1/2 cup fruit sweetner, use
1/2 cup frozen fruit
1/4 cup
Sherry adds Sweet One instead to desired sweetness.
2/3 cup is called for use
2/3 cup concentrate plus
1/3 cup granulated fructose. Commercial fruit
sweeteners are available at health food stores. Good
juices to use are apple, orange, pineapple, pineapple-
orange, and grape. Submitted By LIR119
DELPHI.COM On
21 JAN
1996 083110 -0500 (EST) --