berry pie ( diabetic friendly)

How To Make berry pie ( diabetic friendly)

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  BERRY PIE Makes 9 servings *Preheat oven to 450 degrees F (230 degrees C) *Baking Sheet lined with foil. 1. In a small bowl, combine 1 tsp. sugar and cinnamon; set aside.
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  2. On a lightly floured surface, roll out pastry to 1/8 inch thick and cut into 9 pastry shapes of choice using a 3 1/2" shaped cookie cutter of your choice. Sprinkle with cinnamon mixture. Place on prepared baking sheet and bake in preheated oven for 6 to 8 minutes, or until lightly browned. Transfer to rack and let cool.
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  3. In medium saucepan, combine blackberries, raspberries and blueberries. Add remaining sugar and cornstarch and toss to coat fruit. Add orange juice. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 5 to 10 minutes, until mixture is slightly thickened. Let cool until just warm.
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  4. Divide berry mixture among 9 individual dessert plates. Top each with a pastry shape of choice.
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  EXCHANGES PER SERVING: 1/2 starch 1/2 fruit 1/2 other carbohydrates 1 fat NUTRIENT ANALYSIS PER SERVING: Calories: 160 Protein: 2g Fat: 6g Saturated Fat: 1g Carbs.: 27g Fiber: 3g Chol.: 0mg Sodium: 125mg.
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  *Berries are rich in antioxidants and fiber. This mouthwatering pie is the perfect dessert for a special festive meal.
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