I used to think when I was first diagnosed with diabetes that I could no longer enjoy the foods I loved. I imagined a bland diet with no desserts. I was so wrong!
With a balanced diet and strict glucose monitoring, I’ve been able to add in sweet treats here and there. Just not every day — or dessert after every meal like I used to.
This summer dessert is so easy and is interchangeable based upon what is in season. While I use Splenda as the sweetener, my trick is to add just a tablespoon of coarse sugar to the crust so you get the mouthfeel of real sugar with this dessert. It’s the perfect ending to a Sunday dinner, or for when you have company over.
You will need:
- 1 prepared refrigerator pie dough
- 1 pint of blueberries
- 1/3 cup Splenda*
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 tablespoon coarse sugar
- 1 egg yolk mixed with a splash of water for egg wash
- Heat oven to 450 degrees.
- Roll out the pie dough and place on parchment paper. In a bowl, mix the blueberries, Splenda, lemon juice, and cornstarch and mix until combined. Don’t worry if it looks a bit “soupy,” it will thicken as it bakes.
- Leaving a two-inch margin around the pie crust, pour the blueberry mixture in the middle of the pie crust, spreading out to a thin layer. Fold the edges of the crust in and crimp slightly to hold together.
- Brush with egg wash and sprinkle with coarse sugar. Bake for 20 minutes. Let cool completely before slicing.
This will soon be your summer staple dessert. Enjoy!
Biz Velatini, My Bizzy Kitchen, [email protected]
