No Bake Berry Pie

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We’re in the midst of a minor heat wave here in Ohio. Today I was craving some berry pie but didn’t want to heat up my kitchen baking a traditional one. I whipped up some quick no-sugar added pie filling in my microwave and spread it in a graham cracker crust. This pie can also be made with sugar. I used stevia that measures cup for cup like sugar. If stevia is used, this pie has just 5 grams of added sugar per slice from the graham cracker crust.

I used frozen mixed berries because I had some on hand. This pie can also be made with all blueberries, raspberries, or blackberries.

This recipe has instructions for the microwave. The pie filling step can also be prepared on the stove top by stirring the mixture over medium until the sauce is transparent and bubbling.

No Bake Berry Pie

8 servings

  • 6 cups fresh or frozen mixed berries
  • 1 cup stevia for baking (the type that measures like sugar; sugar can be used instead in the same amount)
  • 1/4 cup corn starch
  • dash salt
  • 1 t lemon juice
  • 9 in graham cracker pie crust

Toss berries, sweetener, cornstarch, and salt in a large bowl that is microwave safe. Microwave on high for 10 minutes or until transparent and bubbling, stopping every two minutes to stir the mixture. Stir in lemon juice and pour into graham cracker crust. Chill for an hour or until firm enough to slice.

Simple Raspberry Smoothie

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Here’s an easy treat that is diet friendly. There are some foods I avoid because they seem like a drug to me. Among them are chocolate-iced sandwich cookies, sweet white dinner rolls, and ice cream. I am better off not buying those items because I will just eat them until they’re gone. I have found a way to enjoy the smooth frozen sweetness of ice cream while avoiding my tendency to overindulge in such a treat.

I can’t overdo it with this concoction because I must make this each time I want it. While it is a cold treat, it does not freeze well.

When pulverized with a blender, the ice crystals in frozen fruit rival the smoothness of soft serve ice cream. The tartness of the fruit provides such vivid flavor that I don’t miss the chocolate or other stir-in ingredients I might find in ice cream, too.

To whip up this smoothie, blend the following ingredients:

  • 1 cup frozen raspberries
  • 5-6 oz low fat yogurt such as Dannon Light and Fit, raspberry or vanilla flavor
  • 1/4 milk (may be omitted if you’d like to mimic the ice cream experience more fully)

I usually add a teaspoon of Splenda to sweeten this treat. It’s good with no added sweetener, but it is very tart.

This mixture works well with many different frozen fruits. A banana can also be added.