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Diabetic Strawberry Recipes

glazed strawberry pie

Strawberries are not only delicious and beautiful—they’re brimming with health benefits, too. The high levels of antioxidants, vitamin C, and fiber in strawberries make them a great fit for a diabetic diet. We collected our best recipes featuring the ruby red power food, whether it’s blended into smoothies, tossed into a salad, or baked into a tart.

Ingredients

  • 1 Oil Pastry for Single-Crust Pie
  • 6 cups strawberries
  • 1 cup water
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • red food coloring
  • Fat-free frozen whipped dessert topping, thawed (optional)

Directions

  1. Prepare Oil Pastry for Single-Crust Pie; prick bottom and sides of pastry generously with the tines of a fork. Bake in a 450 degree F oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.
  2. Place 1 cup of the strawberries and the water in a food processor bowl. Cover; process until smooth. Transfer to a small saucepan. Bring to boiling; simmer 2 minutes.
  3. In a medium saucepan stir together sugar and cornstarch; stir in berry mixture. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in enough red food coloring to tint a rich red color. Cool to room temperature.
  4. Fold remaining strawberries into cooled mixture; pour into pastry shell. Cover with plastic wrap or foil; chill for 3 to 4 hours. If desired, serve with whipped topping. Makes 8 slices.

Oil Pastry for Single-Crust Pie

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup fat-free milk
  • 3 tablespoons cooking oil

Directions

  1. In a bowl stir together flour and salt. Combine milk and cooking oil. Add milk mixture all at once to flour mixture. Stir with a fork until dough forms; form into a ball. On a lightly floured surface slightly flatten dough. Roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 179 cal., 6 g total fat (1 g sat. fat), 73 mg sodium, 30 g carb. (3 g fiber), 3 g pro.

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