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· WHAT, I got D
3,850 Posts
Discussion Starter · #1 ·
This was suppose to be two Strawberry pies, but instead I made the whole thing in a 13 x 9 cake pan. It was really good. This was the 3rd-4th attempt at the pie filling and I think I got it just about perfect for my wife's and my taste buds.

2 lb container of full fat greek yogurt, large tub
1 small box of sugar free Strawberry Jello
1 tube of Crystal Light Strawberry drink mix, I used the energy one with caffiene
several packets of art sweetner to taste
Quart of Strawberrys
1-1/2 cups of pecan meal, Almond meal would work as well
1/4 cup of coconut oil
1/2 cup Erythitol
small amount of Slenda to taste
1 egg white

I blended the egg white, pecan meal, small amount of salt, Erythitol (it acts like sugar and makes the crust crispy) small amount of Splenda to taste, coconut oil. Once blended pat out in a well greased cake pan, bake at 300-325 for 10-15 minutes. Erythitol tends to burn easier than sugar so I had to keep a watch on it.

When done I placed it in the freezer to cool.

I put the greek yogurt in a large bowl. microwaved a 1/4 cup of water till boiling and then added the Jello mix, stirred until it was all dissolved. I then combined the jello mix with the yogurt and a packet of the Crystal light. Stirred with a wisk until all was blended. I added a few packets of art sweetner to bring the sweetness to our liking. Then I folded in the quart of cut up Strawberrys. Spread the mix on top of the pecan crust and placed back into the freezer for 20 minutes until it set up.

I was 96 at 1.5 hrs after dinner, 1 hr PP after 1/4 of the strawberry delight, (yea we ate a lot of it) I was still at 96.

· WHAT, I got D
3,850 Posts
Discussion Starter · #3 ·
I used Greek yogurt because of the fat and the cheese like flavor. I tried it with low fat yogurts but added in a square of cream cheese. Regular yogurt would work fine I think, all depends on your taste and your meter.

Do you have to use Greek yogurt or will plain yogurt do...?

bugg:confused:looking for Greece
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