Did you know that today is National Raspberries and Cream day? Doesn’t that sound like an absolutely fabulous idea?
Well, it might, unless you have diabetes, in which case you should try and steer clear of rich, creamy and caloric desserts in order to keep your blood sugar levels stable and protect your foot health.
But fear not, your Houston podiatrist has a way for you to enjoy indulgent days like this without putting yourself at risk of developing diabetic side effects like foot ulcers. Read on for a diabetic Raspberry Cream pie recipe, courtesy of Taste of Home, and don’t forget to schedule regular foot checkups with your podiatrist if you’re living with diabetes!
- 3 Whole Graham crackers, crushed
- 3 Whole Chocolate Graham crackers, crushed
- 1 T Sugar
- ¼ cup reduced-fat stick margarine, melted
- 1 package sugar-free raspberry gelatin
- 1/3 cup boiling water
- 8 ounces reduced-fat cream cheese
- 1 tsp. vanilla extract
- 2 cups reduced-fat whipped topping
- 2 ½ cups fresh raspberries
- In a bowl, combine the graham cracker crumbs, sugar and margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool on a wire rack.
- In a bowl, dissolve gelatin in boiling water. Cool to room temperature.
- In a bowl, combine the cream cheese and vanilla until well blended. Gradually beat gelatin mixture into cream cheese mixture. Fold in whipped topping. Transfer to crust. Top with raspberries. Refrigerate for at least 2 hours. Yield: 8 servings.
One piece equals 209 calories, 11 g fat (6 g saturated fat), 16 mg cholesterol, 196 mg sodium, 20 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1/2 fruit.