"Alice Faber" > wrote in message
...
> In article >,
> Peppermint Patootie > wrote:
>
>> In article >,
>> Nicky > wrote:
>>
>> > On Tue, 7 Apr 2009 14:07:19 -0600, joe blow > wrote:
>> >
>> > >Does anyone know a good apple pie recipe I cam make for my diabetic
>> > >mother for easter?
>> >
>> > Both the apple bit and the pie bit are kinda anti-diabetic control...
>> > Does she like rhubarb or strawberries? A half-apple half-rhubarb pie
>> > would be better, sweetened with artificial sweetener of some kind.
>> > Unless you cook for her regularly, you probably don't have the
>> > ingredients to make truly low-carb pie crust, but check the coconut
>> > pie crust recipe towards the end of this link:
>> > http://tinyurl.com/ddujzc
>>
>> I've made a nice fruit crumble with a topping made of chopped nuts,
>> spices, a little oatmeal, and some artificial sweetener.
>
> Yeah, if it's going to be apple anything, you pretty much have to leave
> out all of the other carbs!
>
> And the hardest part is the portion control. If you have fresh apples,
> eating half an apple is quite doable. However, when the apples are
> cooked, it can be really hard to serve up such a small portion.
I've actually used the filling part of this many times, and it is a good sub
for apples. I just sprinkle a few toasted walnuts on top, but one could sub
a low carb topping.
Low GI "Apple" Crisp - posted by Linda Smith
(from busycooks.com)
One of the toughest concepts of the Sugar Busters and other low GI diets is
the limitation to consume fruit all by itself, not mixed with any other
ingredients. Here is a mock Apple Crisp that is acceptable because it
utilizes zucchini, a vegetable that has a low GI value. People never guess
that this dish contains zucchini. (This dish is not suitable for regular
low-carb diets without adaptation.)
1 jumbo zucchini
1 cup fructose (or Splenda)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons 100% whole wheat flour
Topping:
1 cup 100% whole wheat flour
1/3 cup fructose (or Splenda)
1/2 teaspoon cinnamon
3/4 cup rolled oats (regular)
1/2 cup butter, melted
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Peel and
trim zucchini. Slice it lengthwise into quarters. Cut all the seeds out.
Slice the zucchini into slices that resemble apple slices. You should have
about 6 cups of slices.
Boil the zucchini slices in the boiling water for 3 minutes. Drain well.
Mix together the 1 cup fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg,
and 2 tablespoons whole wheat flour. Sprinkle over the zucchini slices and
toss to coat evenly. Place zucchini slices into a greased 8 or 9 inch square
baking pan. Mix the remaining ingredients together to make the crumb
topping. Distribute it evenly over the zucchini. Bake for 45 minutes, until
topping is browned and crispy.
May be served warm, cold or at room temperature.