Every now and then I need a treat. I adapted this from a recipe designed by
a friend of mine.
It's not truly "low carb" but it's much lower than the traditional version.
(less than half)

-= Exported from BigOven =-

Sugar Free Blueberry Icebox Pie

Smooth and creamy with lots of flavor. But the sugar and carbs are reduced
to make it diabetic-friendly

Recipe By: Pete & Peggy Romfh
Serving Size: 16
Cuisine: American
Main Ingredient: Cream Cheese
Categories: Low Sugar, Diabetic, Low Fat, Simple - Easy, Snacks, Desserts

-= Ingredients =-
~~ -- Crust -- ~~
1/2 cup graham crackers ; - low fat
1 cup Bran cereal ; - I used Fiber One
2 teaspoons Splenda
1/2 teaspoon Cinnamon ; - optional
1 medium Egg white ; - or 1/4 cup egg substitute
~~ -- Filling -- ~~
1 1/2 cups Blueberries ; - fresh or frozen (thawed)
2 tablespoons Lemon juice ; - one med. lemon
1 envelope Gelatin ; - plain
8 ounces Low fat cream cheese ; - one package
8 ounces Fat Free cream cheese ; - one package
14 ounces Sugar Free Condensed Milk ; - recipe follows
~~ -- Topping -- ~~
1/2 cup Blueberries
1/2 cup Cool Whip - Sugar Free ; - optional

-= Instructions =-
Start with the crust:
Preheat oven to 350°F (or make this while you are baking something else)
Place the graham crackers, cereal, Splenda, and cinnamon in a food processor
and grind them into crumbs. You may also use a large freezer bag and rolling
pin to crush them if you wish. Mix in the egg white and pulse to mix into a
crumbly consistency.
Pat the mixture into the bottom of a sprayed, 9" spring form pan. Bake at
350° until it's firm and crispy (about 10 minutes). Allow to cool
completely. This may be done ahead if you wish.

To make sugar-free sweetened condensed milk:
In a large bowl, combine a 12 ounce can of non-fat evaporated milk, 1 1/2
cups of non-fat dry milk, and 1/2 cup of Splenda. Mix thoroughly and chill.
Keeps up to a week.

The filling:
This recipe works with blue - black - rasp - or straw(berries) equally well
so use what's fresh in the market or what you have on hand in the
garden/freezer. Puree the berries. Strain and combine with the lemon juice
in a non-metallic bowl. I use the work bowl of the food processor. Sprinkle
the gelatin over the top and allow it to sit for at least 10 minutes to
soften and "bloom". Microwave the bowl for 10-20 seconds to warm the mixture
and dissolve the gelatin. Add the cream cheese(s) and condensed milk then
process until smooth. Allow this mixture to chill until it starts to thicken
but is still pourable (10-20 mins). Pour (or scoop) the mixture over the
prepared crust and allow to chill thoroughly (2 hours - overnight).

Top with a thin layer of sugar-free whipped topping if desired. Garnish with
a few berries just prior to serving. Alternatively you could put the topping
in a pastry bag and push it through a star tip to make a design on the top.
Puree the extra berries and drizzle them on as a garnish.

Cut in moderately thin slices (1/16 of the circle) to serve.

Nutrition analysis based on recipe w/ Blueberries and optional topping.
Each (app 90g) serving contains an estimated:
Cals: 132, FatCals: 29, TotFat: 3g
SatFat: 3g, PolyFat: 0g, MonoFat: 1g
Chol: 8mg, Na: 273mg, K: 262mg
TotCarbs: 30g, Fiber: 4g, Sugars: 7g
NetCarbs: 26g, Protein: 9g

Adapted from recipe by Chef Terry Conlan of Lake Austin Spa.

** Recipe, with photo, at: http://www.bigoven.com/recipe161484 **
** Easy recipe software. Try it free at: http://www.bigoven.com **



--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org