Low-carb strawberry pie with crust

Filed under: Low-carb Recipes — Tags: — @ May 7, 2009

Who doesn’t like berries? These natural morsels of low-carb goodness are packaged in small, sweet balls of nutritious and scrumptiousness–and they are PERFECT for anyone who is livin’ la vida low-carb! The phytonutrients in berries alone are worth adding them to your healthy diet from time to time and have I got an amazing dessert recipe to share with you today that includes the wholesome nutrition that comes from consuming strawberries.

Just one 8-berry serving of medium-sized strawberries contains more vitamin C than a whole orange! Did you know that little diddy of a fact? Plus, they offer up 20 percent of your RDA for getting your baby-friendly folic acid, have only 8g net carbs, and are high in fiber! Plus, they are very low in calories–LESS THAN 50–for each serving. All in all, these are a good addition to your low-carb lifestyle.

LOW-CARB STRAWBERRY PIE

Crust:

  • 1 cup NOW almond flour
  • 1/4 cup Splenda or equivalent sweetener
  • 4 Tablespoons butter, melted

Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

Pie filling:

  • 3/4 cup boiling water
  • 1 package (4-serving size) SUGAR-FREE strawberry-flavored gelatin
  • 1/2 cup Da Vinci Sugar Free Strawberry Syrup
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup Truvia sweetener
  • 2 cups strawberries, pureed in blender
  • Whipped cream, if desired
  • Strawberry halves, if desired

Pour boiling water on gelatin in large bowl and stir until gelatin is dissolved. Stir in Da Vinci Sugar Free Strawberry Syrup. Refrigerate about 1 hour or until very thick but not set.

Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy and then set aside. Beat whipping cream and Truvia in chilled large bowl on high speed until stiff. Gently stir whipped cream and pureed strawberries into gelatin mixture. Pour into crust.

Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Cover and refrigerate any remaining pie.

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