Jo's Cranberry Pie Recipe - Cooking Index
Jo's Cranberry Pie Recipe - Cooking Index
| 1 | Vanilla Wafer Crumb Crust - (see recipe) | |
| 1 tablespoon | 15ml | Granulated gelatin |
| 2 cups | 474ml | Cold water |
| 3 cups | 279g / 9.8oz | Raw cranberries |
| 1/4 teaspoon | 1.3ml | Grated orange rind |
| 1/4 teaspoon | 1.3ml | Pure orange extract |
| Sugar substitute equal to 10 tspns sugar | ||
| = (15 packets) | ||
| 1 1/2 cups | 355ml | Frozen whipped topping |
Make crumb crust according to recipe and chill in refrigerator at least 2 hours before filling.
Soak gelatin in 1/2 cup cold water; set aside.
Pick over fresh or frozen cranberries, wash, and measure; put in a deep, heavy saucepan with 1 1/2 cups water and orange rind. Cook over moderate heat until all cranberries pop, stirring occasionally.
Remove from heat. Stir in gelatin, orange extract and sweetener; mix until gelatin is dissolved.
Let cool for about 30 minutes, stirring occasionally. Taste to see if enough sweetener has been added because cranberries vary greatly in tartness. Spoon carefully and slowly into pie crust and smooth evenly with the back of a spoon.
Chill in refrigerator. When cool, spread whipped topping on pie, smoothing and swirling evenly.
Chill in refrigerator for 3 to 4 hours before serving.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Fat, 1 Starch.
Nutrition Facts: Carbohydrates 16g; Protein 2g; Fat 9g; Calories 149; Fiber 0.4g; Sodium 84mg; Cholesterol 10mg.
Note: Low-sodium diets: This recipe is excellent.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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