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Sensationally Succulent Low-Carb Strawberry Pie With Crust


Strawberries make the perfect ingredient to this delicious low-carb pie!

Who doesn’t like berries? These natural morsels of low-carb goodness are packaged in small, sweet balls of nutritious and scrumptiousness–and they are PERFECT for anyone who is livin’ la vida low-carb! The phytonutrients in berries alone are worth adding them to your healthy diet from time to time and have I got an amazing dessert recipe to share with you today that includes the wholesome nutrition that comes from consuming strawberries.

Just one 8-berry serving of medium-sized strawberries contains more vitamin C than a whole orange! Did you know that little diddy of a fact? Plus, they offer up 20 percent of your RDA for getting your baby-friendly folic acid, have only 8g net carbs, and are high in fiber! Plus, they are very low in calories–LESS THAN 50–for each serving. All in all, these are a good addition to your low-carb lifestyle.

Our friends at Low-Carb Connoisseur have shared this sensationally succulent low-carb strawberry pie recipe that is out of this world. It even includes a nut-based crust so you can surprise even your most skeptical friends and family members with this unassuming low-carb dessert option. As the days get hotter, a nice refreshingly healthy dish like this served up ice cold will certainly hit the spot. ENJOY!

LOW-CARB STRAWBERRY PIE

Crust:
1 cup NOW almond flour
1/4 cup Splenda or equivalent sweetener
4 Tablespoons butter, melted

Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

Pie filling:
3/4 cup boiling water
1 package (4-serving size) SUGAR-FREE strawberry-flavored gelatin
1/2 cup Da Vinci Sugar Free Strawberry Syrup
1 1/2 cups heavy whipping cream
3/4 cup Truvia sweetener
2 cups strawberries, pureed in blender
Whipped cream, if desired
Strawberry halves, if desired

Pour boiling water on gelatin in large bowl and stir until gelatin is dissolved. Stir in Da Vinci Sugar Free Strawberry Syrup. Refrigerate about 1 hour or until very thick but not set.

Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy and then set aside. Beat whipping cream and Truvia in chilled large bowl on high speed until stiff. Gently stir whipped cream and pureed strawberries into gelatin mixture. Pour into crust.

Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Cover and refrigerate any remaining pie.

MAKES 6 SERVINGS

NUTRITION INFORMATION PER SERVING:
Calories 231
Fat 21g
Protein 4g
Carbohydrate 9g
Dietary Fiber 2g
Net Carbs 7g

May 7th, 2009 | Tags: , , , , , , , , , , , | Category: 1
  • Shari

    My strawberries just started to turn this week. I can’t wait to try this recipe out. It will probably be next week, before any of them are ripe. Thanks for the recipe.

  • Shari

    Just thought of a question. Is there any reason splenda is used for the crust and not the pie…vs truvia. Just a curiousity. Are they interchangeable?

    That is a GREAT question, Shari! Actually, they are interchangeable in their equivalent amounts. That’s why I showed “or preferred sweetener” by the Splenda since a lot of people are moving towards stevia-based ones like Truvia. THANKS for asking!

    –Jimmy

  • Linda

    Did you mean to say “sugar-free strawberry Jello”??

    Picture looks tempting and the crust sounds wonderful.

    THANKS Linda! “Jello” is a name brand for flavored gelatin, but you can use ANY sugar-free brand of sugar-free gelatin. Most Jello brands use aspartame, so try to find a gelatin that uses Splenda instead.

    –Jimmy

  • http://loafersloafing.com mrgjr

    Thanks. I just e-mail’d this to my wife. She has been complaining that I’m not telling her what recipes to try. Just buying cookbooks and giving them to her with no direction.

    Another benefit of livin’ la vida low-carb: HAPPY HARMONIOUS MARRIAGES! :D

    –Jimmy

  • Ctfromnh

    Not talking about the brand-name Jello, but I think maybe Linda was referring to adding “sugar-free” to your wording in the recipe? Right now it reads “strawberry-flavored gelatin” — with no mention of “sugar-free”?

    Hmmmm…I suppose Low-Carb Connoisseur just automatically assumed people would know to obviously use “sugar-free” gelatin…but I’ll be sure to add it now. THANKS!

    –Jimmy

  • Katie

    I am making this with raspberries as we speak (gelatin is setting up in the fridge!!). 3/4 sweetner with the whipped cream seems like a lot. I am going to try it with less. I’ll let you know how it turns out!

  • Katie

    It was super good with Rasberries. I used about a tablespoon of splenda with the whipped cream and it was fine. Don’t know how that would work out with Rasberries. I didn’t have a pie plate so I did it in a small square cake pan and I had way too much filling for the pan. I cut it into six pieces and they were HUGE. So I’d say you could cut the carb count easily by using rasberries instead of strawberries, cutting the sweetner in the cream and doing smaller pieces!

  • Shari

    Finally got enough strawberries to make this dish. Making this tonight. I’ll make a report later as to how well it turns out.