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Discussion Starter · #1 · (Edited)
1 low-carb high-fiber tortilla (see below for values using nut crust)
1½ cups sliced fresh strawberries
1/2 cup water
1/2 cup erythritol crystals
1½ tbsp. cornstarch
1/2 cup water
1 small package s/f strawberry gelatine
1/2 jar Walden marshmallow dip
5 ounces cream cheese

Use the tortilla for the pie crust - bake it a few minutes in a small pie pan.
Arrange the sliced strawberries in the pie pan & sprinkle with a few crystals of erythritol.
Combine 1/2 cup water with 1/2 cup erythritol crystals; bring to boiling.
Combine cornstarch with 1/2 cup water, and blend until smooth. Whisk cornstarch mixture into boiling mixture, and cook another 1 or 2 minutes.

Add gelatine powder to thickened mixture and blend until dissolved. Allow to cool somewhat.

Pour cooled mixture over strawberries in pie pan, and chill in refrigerator for 1 or 2 hours.

Combine marshmallow dip with cream cheese and blend until smooth. Spread evenly over pie.

Serving = 1/8 of pie (127g)
calories per serving: 96
calories from fat: 56
total fat: 6g
saturated fat: 4g
trans fat: 0g
cholesterol: 19mg
sodium: 116mg
total carbs: 10g
dietary fiber: 2g
sugars: 2g
protein: 3g

vitamin A: 5%
vitamin C: 31%
calcium: 3%
iron: 2%

Before eating: 99
1-hour interval: 104
2-hour interval: 116

made with almond nut crust:
Serving = 1/8 of pie (138g)
calories: 185
calories from fat: 126
total fat: 14g
saturated fat: 6g
trans fat: 0g
cholesterol: 32mg
sodium: 117mg
total carbs: 11g
dietary fiber: 2g
sugars: 3g
protein: 6g
vitamin A: 6%
vitamin C: 31%
calcium: 8%
iron: 3%
 

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1 low-carb high-fiber tortilla
1½ cups sliced fresh strawberries
1/2 cup water
1/2 cup erythritol crystals
1½ tbsp. cornstarch
1/2 cup water
1 small package s/f strawberry gelatine
1/2 jar Walden marshmallow dip
5 ounces cream cheese

Use the tortilla for the pie crust - bake it a few minutes in a small pie pan.
Arrange the sliced strawberries in the pie pan & sprinkle with a few crystals of erythritol.
Combine 1/2 cup water with 1/2 cup erythritol crystals; bring to boiling.
Combine cornstarch with 1/2 cup water, and blend until smooth. Whisk cornstarch mixture into boiling mixture, and cook another 1 or 2 minutes.

Add gelatine powder to thickened mixture and blend until dissolved. Allow to cool somewhat.

Pour cooled mixture over strawberries in pie pan, and chill in refrigerator for 1 or 2 hours.

Combine marshmallow dip with cream cheese and blend until smooth. Spread evenly over pie.

Serving = 1/8 of pie (127g)
calories per serving: 96
calories from fat: 56
total fat: 6g
saturated fat: 4g
trans fat: 0g
cholesterol: 19mg
sodium: 116mg
total carbs: 10g
dietary fiber: 2g
sugars: 2g
protein: 3g

vitamin A: 5%
vitamin C: 31%
calcium: 3%
iron: 2%

Before eating: 99
1-hour interval: 104
2-hour interval: tba
Hey Shanny, how hard would it be to make a pie crust with almond flour?
 

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When I do pies I usually do a nut crust. I mix nuts, a little splenda ( liquid), cinnamon, melted butter and sometimes a little whey powder. Press into a pie pan and bake for about 10-15 minutes or until brown. I find the crushed nuts work better than almond meal in crust. My problem tends to be what to put in the crust. Most fruits spike me. I usually make a cream cheese filling. Does anyone else find the sf jello spikes them? I heard you should use the unflavored, instead.
 

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Discussion Starter · #5 ·
I prob'ly should check the ingredients in my s/f gelatine, but it doesn't spike me . . . I eat store brand s/f strawberry by the ton with a dollop of whipped cream.
 
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