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
bread, 1 fruit, 2 fat exchanges. 211 cal, 9g fat, 28g carb, 69mg sod,
3g protein, 82mg 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 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 for 1/2 cup fruit sweetner, 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.
Yields
10 Servings
