Frozen Strawberry Swirl Angel Pie
Try this recipe with other soft fruits such as peaches, mangoes, or raspberries. You only need about 1 cup of sliced fruit to flavor 3 cups of ice cream.
For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.
Serves 10; Serving size: 1 wedge
Prep time: 30 minutes
Cook time: 1 hour
Set time: 8 hours
1 cup sliced strawberries
3 cups no-sugar-added fat-free vanilla ice cream, softened
2 egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 cup granulated sugar
For an optional garnish, add fresh whole strawberries.
- Preheat oven to 225°F. Coat a 9-inch glass pie plate with cooking spray and set aside.
- Combine the egg whites and cream of tartar in a medium bowl and beat at medium speed until foamy. Beat in the vanilla.
- Gradually add the sugar and beat at high speed until stiff peaks form.
- Spread into the prepared pie plate. Bake 1 hour to 1 hour 15 minutes or until the meringue is dry. Cool in the pan on a wire rack.
Place the strawberries in a food processor and process until pureed. Place the ice cream in a large bowl, stirring until smooth. Add the strawberry puree and gently swirl together without mixing completely. Spoon into the cooled meringue crust. Cover and freeze overnight. Let stand at room temperature 10 minutes before slicing. Garnish with fresh strawberries, if desired.
Calories from Fat: 0
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 2 mg
Sodium: 53 mg
Total Carbohydrate: 18 g
Dietary Fiber: 3 g
Sugars: 9 g
Protein: 3 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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