LOW CARB GF STRAWBERRY PIE RECIPE - (4.5/5)
Provided by aerin8
Number Of Ingredients 15
Steps:
- Place frozen berries in a large saucepan over medium-low heat and cook, stirring frequently, until reduced to 1/2 cup and as thick as jam, about 20 to 25 minutes. Whisk or stir with a fork to break up any large berry pieces. Stir in lemon juice and let cool. In a medium bowl, beat cream cheese and yogurt until smooth. Beat in vanilla, EZ-Sweetz, cooked berry puree, and salt. Fold fresh berries into cream cheese and yogurt mixture. Spread evenly in baked pie shell and refrigerate until set, about 4 hours. Filled pie can be refrigerated for 24 hours. Store filling and crust separately for longer storage. Top with Whipped Cream sweetened with EZ-Sweetz and garnish with a berry. Makes 10 servings. Cal: 278; Fat: 25.3g; Protein: 6.2g; Fiber: 2.7g; Net Carbs: 6.7g (Count excludes some of the sugar in the yogurt that has been eaten by the live cultures.) ALMOND PIE CRUST This tasty crust is excellent for any one-crust pie or tart. Butter for pan 1 and 1/4 cups almond flour or almond meal (5 ounces) 2 tablespoons butter, melted Liquid sweetener, such as EZ-Sweetz or LC-Sweet, equal to 3 tbsp of sugar Preheat oven to 375 degrees F. Butter bottom and sides of a 9-inch pie pan. Mix crust ingredients together and press into pan. Bake for 8 to 9 minutes or until lightly browned and fragrant. Remove from oven and let cool. Makes 10 servings. Cal: 129; Fat: 11.7g; Protein: 3.8g; Fiber; 2.1g; Net carbs: 1.5g Crust recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance, by Judy Barnes Baker
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