advertisement

		Sweet Potato Pie	Jump to a new section --[ Getting Around ]-- Home Page What's New Privacy Policy Search --[ People ]-- Family Support Network Adults with Diabetes Care Photos Chat Rooms Conferences Kids with Diabetes Parents Parent Humor Scholarships and Financial Aid Grandparents Humorous Tidbits Jobs Mailing Lists CWD Forums Poetry and Art Videos Polls Quilt for Life Surveys Blogs --[ Clinic ]-- Ask the Diabetes Team Alternate Site Testing Alternative Treatments Care Suggestions CWD Español Diabetes Basics Diabetes at School 504 Plans Diabetes Camps Diabetes Dictionary Insulin Pumps Nutrition Podcasts Presentations Products Product Marketplace Sports Studies Warning Signs --[ Sources ]-- News and Information Diabetes Advocacy Links to Other Web Sites Press Releases Regional Information Services Support Groups --[ Feedback ]-- About CWD Advertise Awards Contribute Your Experiences Disclaimer Letters to the Editor Logos and Linking Share our Brochures

Piecrust

Ingredients

1 1/4 cups All-Purpose Flour
1 tablespoon Splenda® Granular
1/4 teaspoon Salt
5 tablespoons cold Butter or Margarine, cut up
3 tablespoons cold Vegetable Shortening, cut up
3 to 4 tablespoons ice water

Directions

Combine flour, Splenda® and salt. Add butter and shortening; cut into dry ingredients until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time until mixture begins to hold together. Shape pastry into a ball and flatten into a thick disk. Wrap and refrigerate 40 minutes. (Can be made ahead. Wrap and refrigerate up to 2 days. Let stand at room temperature 10 minutes before rolling out.)

Filling

Ingredients

2 1/2 cups of mashed, cooked Sweet Potatoes
2 Eggs well beaten
1 cup Milk
3/4 cup Vermont® Sugar Free Syrup
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tsp. Rum flavor
4 tablespoons Butter, melted

Directions

Preheat oven to 425 degrees.

Combine ingredients in a large bowl and beat until smooth and well blended. Pour into 9" piecrust (filling should be at least 1/4 inch below the rim). Bake for 10 minutes then reduce heat to 300 degrees and bake for about 50 minutes or until the filling is firm.

Makes 8 servings.

Nutritional Information

Serving size:	1 slice (1/8th of pie)
Yield:	8 servings
Exchanges:	2 Bread, 0.25 Lean Meat, 3.75 Fat. 0.25 Skim Milk
Nutrition:	360 Calories (180 from fat), 6 g Protein, 37 g Carbohydrate, 20 g Fat

From the good for you foods' people Maple Grove Farms of Vermont.

Back to the Recipes Page

		Not Helpful  1 2 3 4 5  Very Helpful                  E-mail Page     Print Format
			Jump to a new section --[ Getting Around ]-- Home Page What's New Privacy Policy Search --[ People ]-- Family Support Network Adults with Diabetes Care Photos Chat Rooms Conferences Kids with Diabetes Parents Parent Humor Scholarships and Financial Aid Grandparents Humorous Tidbits Jobs Mailing Lists CWD Forums Poetry and Art Videos Polls Quilt for Life Surveys Blogs --[ Clinic ]-- Ask the Diabetes Team Alternate Site Testing Alternative Treatments Care Suggestions CWD Español Diabetes Basics Diabetes at School 504 Plans Diabetes Camps Diabetes Dictionary Insulin Pumps Nutrition Podcasts Presentations Products Product Marketplace Sports Studies Warning Signs --[ Sources ]-- News and Information Diabetes Advocacy Links to Other Web Sites Press Releases Regional Information Services Support Groups --[ Feedback ]-- About CWD Advertise Awards Contribute Your Experiences Disclaimer Letters to the Editor Logos and Linking Share our Brochures

Last Updated: Wednesday November 01, 2006 10:36:04
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.

This site is published by Children With Diabetes, Inc, which is responsible for its contents.
By using this site, you agree to our Terms of Use, Legal Notice, Privacy Policy, and Safe Harbor Policy.
© Children with Diabetes, Inc. 1995-2013. Comments and Feedback.