---------- 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 Corn meal
1/3 c Unsweetened applesauce or
-applebutter
3 tb Water
2 tb Corn starch
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, corn meal and
applesauce/butter. Beat with electric mixer.
In small bowl, blend water and corn starch until smooth. Add to
fruit sweetener mixture 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 F.
Cool slightly before cutting.
Per serving: 1 bread, 1 fruit, 2 fat exchanges. 211 cal, 9 g fat,
28 g carbs, 69 mg sod, 3 g protein, 82 mg chol
This recipe was posted by Sherry Eckert on *P - ID#GDDF80A and she
got it from SWEET INSPIRATIONS SUGAR FREE DESSERT COOKBOOK. To make
fruit sweetener - 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 for 1/2 cup fruit sweetener, use 1/2 cup frozen fruit juice
plus half as much (1/4 cup) granulated fructose.
~ Sherry adds Sweet One instead to desired sweetness.
If 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
[email protected] On SUN, 21 JAN 1996 083110 -0500 (EST)
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