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Recipes

   
Big Book of Diabetic Desserts 145x 145

Cherry and Toasted Almond Pie

This delicious pie makes the effort of pitting fresh cherries worth it. Tie on an apron to protect your clothing from the juices and prepare for a treat!

For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.

Serves 4

Ingredients

Filling
1/2 cup granular no-calorie sweetener
1/4 cup cornstarch
Pinch of salt
2 lbs (about 6 cups) fresh sweet cherries, pitted or 6 cups unsweetened frozen cherries, thawed
1/2 tsp almond extract 

Crust
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup canola oil
3 Tbsps reduced-fat sour cream 

Topping
2 Tbsps slivered almonds

Preparation

Filling

  1. Preheat the oven to 400°F. 
  2. Combine the no-calorie sweetener, cornstarch, and salt in a large bowl and stir to mix well.
  3. Add the cherries and toss to coat. Sprinkle cherry mixture with the extract and toss to coat. 
  4. Set aside.

Crust

  1. Coat a 9-in glass pie plate with cooking spray and set aside.
  2. Combine the flour, salt, baking powder, and baking soda in a medium bowl. Combine the oil and sour cream in a small bowl and whisk until well mixed. Add the oil mixture to the flour mixture and stir until a stiff dough forms.
  3. Shape dough into a disk and place between two sheets of waxed paper. 
  4. Roll dough to a 12-in diameter circle. Remove top layer of waxed paper and place dough, with waxed paper facing up, into prepared pan. Starting from edge of dough, gently remove waxed paper. Fit dough into prepared pie plate, folding edges under. 
  5. Spoon the cherry mixture into crust and bake 20 minutes. Remove pie from oven and adjust oven temperature to 350°F. Cover pie loosely with foil and immediately return to oven. Bake 25 to 30 minutes longer or until fruit is bubbly.
  6. Maintain oven temperature.

Topping

  1. Place the almonds in a small baking pan and bake at 350°F until lightly toasted, 6 to 8 minutes. Set the almonds aside to cool.
  2. Cool pie 1 hour on a wire rack before slicing. Sprinkle with almonds just before serving. Serve slightly warm or at room temperature.

Nutrition Information
Exchange/Choices
2 1/2 Carbohydrate 
1 1/2 Fat

Calories: 232
  Calories from Fat: 86 g
Total Fat: 9 g
  Saturated Fat: 1 g
  Polyunsaturated Fat:
  Monounsaturated Fat:
Cholesterol: 2 mg
Sodium: 231 mg
Total Carbohydrate: 35 g
  Dietary Fiber: 3 g
  Sugars: 17 g
Protein: 4 g

 

Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.

For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.

Round out your meals with a serving of:

  • Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
  • Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.

Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.

Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.

The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.

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American Diabetes Association • 1701 North Beauregard Street • Alexandria, VA 22311 • 1-800-DIABETES (800-342-2383)

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