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July 2018

Diabetic Recipes

Duck Recipes

Roast Duckling In Wine

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Low Cal Strawberry Chiffon Pie Recipe

Low Cal Strawberry Chiffon Pie recipe and other diabetic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Low Cal Strawberry Chiffon Pie recipe  PDF


1 c Water
1 Env kno unflavored gelatine
1 .20 oz kool aid unsweetened
Drink mi (strawberry flav.) 8 1 g packets equal sugar sub
1 Recipe low cal whipped topp
Ing 2 tb Instant dry milk
9 Inch graham cracker crust
(see diabetic recipe) 9 Fresh strawberries
(optional) Combine water and gelatin. Let set for 5 minutes and then heat until gelatin is melted. Add Kool aid mi and sweetener to gelatin. Mi well and refrigerate until slightly thickened. Prepare whipped topping while gelatin is thickening. Refrigerate until needed. Add dry milk to thickened gelatin and whip at high speed until creamy and stiff. Remove beater and gently fold in whipped topping into whipped gelatin. Spread filling evenly into graham cracker crust. Garnish eack serving with a fresh strawberry, placing a fresh strawberry in the center of the pie. Refrigerate until firm. Cut into 8 equal pieces. Per serving(1/8 of pie): CAL 125 CHO 15 gm PRO 3 gm FAT 7 gm NA 122 mg Food e changes per serving: 1 bread, 1 fat Source: The New Diabetic Cookbook

Low Cal Strawberry Chiffon Pie recipe and other diabetic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
172 people have voted
Last Reviewed on 2018-07-23



Monday, Jul 23 2018 Download & Print Low Cal Strawberry Chiffon Pie recipe  PDF   Diabetic recipes RSS   Thumsb up

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Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint of heart Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries ...

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