Some of these are from Equal, Joanna Lund's Healthy Exchanges Newsletter, etc.

APPLE PIE
8 c. sliced apples (about 8 mediumm)
3 T. cornstarch
24 pkts. Equal OR 1 c. Equal Spoonful
3/4 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
Mix, put in pie crust, dot w/oleo, put on top crust.
Bake 400 - 40-50 min. or 350-60 min.

ONE CRUST APPLE PIE
6 c. sliced apples
3/4 t. cinnamon or nutmeg
1 can frozen apple juice concentrate
2 T. + 1 t. cornstarch
Put apples in crust. Heat juice, cornstarch & spice. Let boil until slightly thickened. Pour over apples.

TOPPING
3/4 c. flour
4 pkgs. Sweet One or Equal
1/3 c. oleo
Mix until crumbly. Sprinkle over apples. Bake 350 - 60 min.


PUMPKIN PIE
1 can (16 oz.) pumpkin - Libby's best
1 can (12 oz.) evporated skim milk
3 eggs
18 pkts. Equal OR 3/4 c. Equal Spoonful
1/4 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/8 t. cloves
Mix pumpkin, evaporated milk & eggs. Add remaining ingredients. Pour into pastry shell. Bake at 425 for 15 min, then 350 for about 40 min. Really good!

STRAWBERRY GLAZE PIE
1 qt. strawberries
1 sm. pkg. Sugarfree cook & serve vanilla pudding
1 pkg. SF strawberry jello
1 1/2 c. water
Mix pudding, jello, water. Bring just to a boil. Cool couple min. & pour over strawberries in pie shell. Sometimes I use a graham cracker crust. EXCELLENT

ACHY'S DIABETIC CONT'D.
FLUFFY PINEAPPLE CREAM PIE
1 can (20 oz) can crushed pineapple, undrained
1 lg. or 2 sm. pkgs SF instant vanilla pudding
1/2 c. light sour cream
1/4 c. milk
1 T. lemon juice
1 t. grated lemon peel (optional)
1 - 8oz. Cool Whip (fat free)
1 Keebler shortbread pie crust OR
1 regular pie crust baked
Combine and spoon into crust. Refrigerate 4 hrs. before serving

SUGAR FREE PEACH PIE
6-8 c. sliced peaches
18 pkts. Sweet One
1 T. instant tapioca
1 rounded T. flour
dash cinnamon & nutmeg
dot w/oleo
Bake at 350 - 45-60 min.


d
ash cinnamon & numeg

ACHY'S DIABETIC CONT'D

SUGAR-FREE BLUEBERRY PIE
1 qt. blueberries
3 T. Equal Measure
1 T. tapioca
2 T. cornstarch
cash cinnamon
sprinkle w/little lemon juice
dot w. butter
Bake 400 for 45-60 min.

LEMON MERINGUE PIE
One pastry shell baked
2 1/4 c. water
1/2 c. lemon juice
36 pkts. Equal OR 1 1/2 c. Equal Spoonful
1/3 c. plus 2 T. cornstarch
2 eggs
2 egg whites
1 t. lemon peel (optional)
2 T. oleo
1 - 2 drops yellow food color
3 egg whites
1/4 t. cream of tartar
12 pkts. Equal (do NOT use Spoonful)
Mix water, lemon juice, 35 pkts. Equal & cornstarch. Heat to boiling over medium heat, stirring constantly; boil & stil 1 min. Beat eggs, 2 egg whites & lemon peel in small bowl. Sir in about 1/2 of hot cornstarch mixture. Stir egg mixture into remaining cornstarch mixture. Cook & stir over low heat 1 min. Remove from heat; add oleo & food color. Pour into baked pie shell.
MERINGUE: Beat 3 whites, add cream of tartar. beat to soft peaks. Grad. add 12 pkts till stiff. Spread over pie & bake 425- 5 min.
JOANNA LUND'S MERINGUE
6 egg whites,
1/2 c. sugar twin or sprinkle sweet
1 t. vanilla
Beat whites til soft peaks. Add sugaar & vanilla to stiff peaks.
Bake at 400 - 5-10 min. till browned
You can use either meringue depending on how high you want it to be. This sounds difficult. It just takes several bowls & a bit of concentration, BUT IT'S WORTH IT.
Just like a regular lemon pie YUMMM

ACHY'S DIABETIC CONT'D
BETTER THAN CANDY PIE
1 c. diced bananas
1 chocolate pie crust (Keebler)
1/4 c. chopped dry roasted peanuts
1 sm. SF butterscotch instant pudding
1 1/4 c. milk
2 T. reduced fat creamy peanut butter
3/4 c. Cool Whip
2- 2 1/2 in chocolate graham crackers, crumbled
layer bananas in crust. Sprinkle 2 T. peanuts. Combine pudding, milk. Blend in peanut butter. Pour in shell. Regrigerate 5 min. Frost w/ Cool Whip. Combine rest of peanuts & crumbs & sprinkle over top.

CUSTARD PIE
One pastry shell, unbaked
4 eggs, slightly beaaten
1/2 c. Sugar Twin
1 t. vanilla
1 1/3 c. dry milk
2 c. hot water
dash nutmeg
Mix eggs, Sugar Twin, vanilla. Mix dry milk & Hot water. Add to eggs.
Bake at 375 -30-40 min.

CHERRY PIE
2-3 c. frozen cherries
1 pkg. SF cherry jello
1 pkg. SF cook & serve vanilla pudding
1 1/3 c. water
Cook jello, pudding, & water till thick. Add cherries & bring to boil.
Put in pastry, dot w/oleo, little almond extract. Bake 375-60 min.

Can use raspberry jello w/raspberries

That's all for now. Have lots more.

Thank you for these recipies. I am always looking for sugar free. Post some more when you can.Please

Thanks so much for the SF recipes. If you have time I would appreicate it if you could post more.
Thanks.
Nancy

Thanks so much, Achy! These will be great recipes to have!

Thanks for the encouragement, guys. I'll be happy to post some more recipes soon, but my DH has been in the hospital with heart problems & I haven't had time to get back to it. Keep checking.

Bump for shortnsweet! This would be so good for her!

Achy

These are just great....My DH loves his sweets and I will make these..they look great!

Thank you

Achy
Great recipes. I especially like the ones using the sugar free Jello and pudding mixes. Thank you so much!

Thank you so much for posting these wonderful recipes.

Hi Everyone! I'm finally getting around to posting a few more diabetic recipes. I had trouble with the search thing and finally found nikhavens clickable link. Thanks, I don't think I'd have ever found this again. Here goes:

DATE CAKE SQUARES
1 c. chopped dates
3/4 c. chopped pitted prunes
1/2 c. dark raisins
1 1/4 c. water
8 T. margarine, cut in pieces
2 eggs
1 t. vanilla
1 c. flour
18 pkts. Equal OR 3/4 c. Equal Spoonful
1 t. soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/4 c. chopped walnuts
Combine dates, prunes, raisins, water
in saucepan; heat to boiling; reduce heat & simmer uncovered until water is reduced (about 10 min.) Remove from heat & add margarine, stirring until melted. Cool. Mix eggs & vanilla into fruit mixture; mix in dry ingredients. Sprinkle with walnuts. Bake in greased 11x7x2 pan
at 350 for 30-35 min. Serve with Cool Whip.
This will fool you. It is really quite tasty.

Sugar-Free Angel Surprise Dessert
1 1/ c. skim milk
3 oz. fat-free cream cheese
1 20 oz. crushed pineapple, drained OR 1 banana
1 sm. pkg. SF vanilla instant pudding
4 c. cubes angel food cake
1 8 oz. Cool Whip
Layer cake cubes in 8x8 pan. Then fruit. Blend milk & cream cheese, add pudding. Beat 2 min. Pour over cake. Top with Cool Whip


Lucious Angel Food Dessert
1 Angel Food cake broken up in 9x13.
2 SF instant puddings (chocolate or vanilla)
1 3/4 c. milk (can use skim)
1/4 gal. vanilla SF ice cream
Mix puddings w/milk & add softened ice cream. Pour over cake cubes. Top with Cool Whip

Lemon Cheesecake Pie
Crust:
1 1/2 c. graham cracker crumbs
1/3 c. low fat margarine
Melt margarine in 9" glass pie dish. Add cracker crumbs & use fork to blend & press on sides & bottom. Microwave uncovered on high 1 min. Turn 1/4 and another 1 min. Cool
Filling:
1 3 oz. lemon SF jello
2 c. hot water
1 T. grated fresh lemon peel
8 oz. fat free cream cheese
1 c. Cool whip
Dissolve jello in hot water. Add lemon peel & cool to syrupy stage. Whip cream cheese. Add cooled jello mixture & Cool Whip
Pour into crust & refrigerate

Great recipes! Thanks! -K :)