Low Carb GF Strawberry Pie

By aerin8

http://carbwars.blogspot.com/2012/08/video-3-ez-creamy-stawberry-pie.html

Ingredients

• 1 (9-inch) Almond Pie Crust, recipe below,
• baked and cooled
• 8 ounces frozen strawberries (to make 1/2 cup
• of cooked puree)
• 2 tablespoons lemon juice
• 10 ounces fresh strawberries, hulled and sliced
• 16 ounces (two 8-ounce tubs) whipped cream
• cheese
• 8 ounces plain, Greek yogurt with live cultures
• 2 teaspoons vanilla extract
• Liquid sweetener, such as EZ-Sweetz or LC-Sweet, equal to 14 tbs of
• sugar
• A few grains of salt
• Whipped Cream and a perfect strawberry to
• garnish, optional

Preparation

Step 1

Place frozen berries in a large saucepan over medium-low heat and cook, stirring frequently, until reduced to 1/2 cup and as thick as jam, about 20 to 25 minutes. Whisk or stir with a fork to break up any large berry pieces. Stir in lemon juice and let cool.

In a medium bowl, beat cream cheese and yogurt until smooth. Beat in vanilla, EZ-Sweetz, cooked berry puree, and salt. Fold fresh berries into cream cheese and yogurt mixture. Spread evenly in baked pie shell and refrigerate until set, about 4 hours.

Filled pie can be refrigerated for 24 hours. Store filling and crust separately for longer storage. Top with Whipped Cream sweetened with EZ-Sweetz and garnish with a berry.

Makes 10 servings. Cal: 278; Fat: 25.3g; Protein: 6.2g; Fiber: 2.7g; Net Carbs: 6.7g
(Count excludes some of the sugar in the yogurt that has been eaten by the live cultures.)

ALMOND PIE CRUST
This tasty crust is excellent for any one-crust pie or tart.

Butter for pan
1 and 1/4 cups almond flour or almond meal (5 ounces)
2 tablespoons butter, melted
Liquid sweetener, such as EZ-Sweetz or LC-Sweet, equal to 3 tbsp of sugar

Preheat oven to 375 degrees F. Butter bottom and sides of a 9-inch pie pan.

Mix crust ingredients together and press into pan. Bake for 8 to 9 minutes or until lightly browned and fragrant. Remove from oven and let cool.

Makes 10 servings. Cal: 129; Fat: 11.7g; Protein: 3.8g; Fiber; 2.1g; Net carbs: 1.5g

Crust recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance, by Judy Barnes Baker