Meal Type: Dessert
This stunning pie is so easy to make and so delicious you'll want to keep the Carb Counter's Thick It Up™ and Sugar Not Spoonful™in your pantry just for carb controlled fresh berry pies! For variation, try adding blueberries, or raspberries for other" fresh berry" carb controlled pies. For gluten free pie, use the Bakesquick Gluten Free Pie Crust ...Life is good.
1lb fresh strawberries
3/4 cups Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
2 teaspoons Thick It Up™ Low Carb Thickener
Several drops red food coloring (optional)
1 Home Made Press n' Bake™ Low Carb Pie Crust Mix (or Bakesquick™streusel pie crust recipe below, prepared*)
In a medium sized saucepan, add 2 cups water. the Sugar Not Spoonful and 1/3 cup ( 3 large berries) of the strawberries, chopped. Stir and bring to a boil. Reduce heat to medium and cook for 3 or 4 minutes. With a whisk mash the berries until they are soft and jam like. Add the red food coloring, if using. Whisk in the Thick-it-Up and cook for one minute more to thicken (mixture will continue to thicken as it cools.) Stir and remove from heat. Place saucepan mixture into a bowl and chill until cold. Wash and pat dry all the remaining strawberries and toss them into the chilled sauce, coating each berry completely. Pour into pie crust shell and arrange the berries "sitting up." Serve chilled, topped with carb controlled whip cream if desired. Makes 6 servings, 5 net carbs. Enjoy!
Click here for the Bakesquick™streusel pie crust recipe.