Sugar Free Blueberry Icebox Pie
Smooth and creamy with lots of flavor. But the sugar and carbs are reduced to make it diabetic-friendly
Smooth and creamy with lots of flavor. But the sugar and carbs are reduced to make it diabetic-friendly
- -- topping --
- 1/2 cup blueberries
- -- filling --
- -- 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
- 1 1/2 cups blueberries - fresh or frozen (thawed)
- 2 tablespoons lemon juice - one med. lemon
- 1 envelope plain gelatin
- 8 ounces low fat cream cheese - one package
- 8 ounces fat free cream cheese - one package
- 14 ounces sugar free condensed milk - recipe follows
- 1/2 cup cool whip, sugar free - optional
- Carbohydrate 35.3641319924507 g
- Cholesterol 20.7445 mg
- Fat 7.1138054296875 g
- Fiber 2.09891249132259 g
- Protein 12.7542383593866 g
- Saturated Fat 4.129433625 g
- Serving Size 1 1 Serving (125g)
- Sodium 287.507132812531 mg
- Sugar 33.2652195011281 g
- Trans Fat 0.568747054687498 g
- Calories 246 calories
Step-by-step
- Start with the crust: Preheat oven to 350F (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.
My Sugar-Free Blueberry Icebox Pie Adventure
As a busy working mom, finding time to bake is a luxury. But lately, I've been craving something sweet, something cool and refreshing, without the guilt of added sugars. So, I embarked on a mission: to create a delicious, diabetic-friendly dessert that didn't require hours in the kitchen. The result? This incredible sugar-free blueberry icebox pie. It's become a new favorite in our house, a perfect blend of creamy indulgence and healthy choices.
The journey to this recipe wasn't without its bumps. I experimented with several sugar substitutes, trying to find that perfect balance of sweetness and texture. Some left an aftertaste, others didn't quite achieve the desired level of sweetness. But through trial and error, I finally landed on a combination that delivers a truly satisfying dessert without the sugar crash. The key, I discovered, is using a blend of ingredients that work in harmony. It’s all about bringing together the best aspects of each ingredient. The non-fat evaporated milk combined with the non-fat dry milk created a base that was surprisingly rich and creamy. Adding the Splenda provided the right touch of sweetness. A sprinkle of cinnamon added a subtle warmth, complimenting the tartness of the berries.
The process of making the crust was surprisingly simple. Crushing graham crackers with my food processor yielded the perfect texture. I also discovered a few helpful tricks along the way: Using a springform pan made releasing the pie much easier. The addition of the egg white creates a perfect consistency and helped to bond all of the crust ingredients. The cooling time is also important. Ensuring the crust and filling are thoroughly chilled maximizes its flavor and consistency. But perhaps the most enjoyable part was the assembling process - layering the smooth, creamy filling over the crispy crust was immensely satisfying. And the final touch? Fresh blueberries, adding a burst of juicy sweetness and beautiful color to the dessert.
This recipe is more than just a dessert; it's a testament to the power of creative cooking. I love that I've discovered a way to enjoy something sweet and decadent without compromising my health goals. The entire process took me about an hour and a half. That's less time than I spend on social media some evenings and more time than many of my friends use to scroll endlessly on their phones. I took the additional time to make this pie - a small price to pay for a great pie. The recipe has become a staple in my repertoire, perfect for summer gatherings or a simple weeknight treat. And the best part? It's healthy enough that even my kids love it!
I truly hope that you too, will love the result and will enjoy sharing this pie with family and friends. It's a guaranteed way to impress and satisfy everyone. And isn’t that what baking is all about? Sharing the joy, the effort, and the taste of a delicious creation made with love?
Tips and Variations:
Berry Variations: Feel free to experiment with different berries! Raspberries, strawberries, or even a mixed berry blend would all work beautifully.
Topping Options: While the sugar-free whipped topping is delicious, you can also use other toppings such as a sprinkle of sugar-free chocolate shavings or a drizzle of sugar-free caramel. The only limit is your imagination!
Make-Ahead Magic: You can make the crust and sugar-free condensed milk ahead of time, saving you time when you're ready to assemble the pie. This allows you to prepare components in advance, which is perfect for busy schedules.
Storage: Store leftovers in the refrigerator for up to 3 days. Be sure to keep the pie covered, as it may dry out if left exposed to air. Remember, sharing your pies is part of the joy of baking.
Serving Suggestions: The pie is delightful served on its own, but consider offering some fresh berries on the side for an added layer of flavor. A dollop of low-fat yogurt or a scoop of sugar-free ice cream also makes a great accompaniment.
