bob's big boy strawberry pie for diabetics
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I loved Bob's Big Boy restaurants growing up in Southern California. This was one of their signature dishes & I tweaked it for us diabetics! NOTE: You can cut the Splenda/sugar blend to 2/3 C if the filling is too sweet for you.
yield
24 (makes 2 pies)
prep time
20 Min
cook time
4 Hr
method
Refrigerate/Freeze
Ingredients For bob's big boy strawberry pie for diabetics
- FOR THE PIES
-
2 basketfresh strawberries, cored and cut in half
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2pre baked pie shell, that's been cooled
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1 csplenda/sugar blend
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1 small boxsugar free strawberry jello
-
2 cwater
-
1/4 ccorn starch
- FOR THE TOPPING
-
1 ptheavy whipping cream, cold
-
1 tspsplenda/sugar blend
-
1 tsppure vanilla extract
How To Make bob's big boy strawberry pie for diabetics
-
1Blend together in a sauce pan the Splenda/sugar blend & corn starch
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2Add the water, and stir till dissolved
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3Cook until thick, stirring constantly, about 3 to 5 minutes
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4Add the jello
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5Stir till the jello completely dissolves
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6Dump in the strawberries, and stir to combine
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7Fill each pie shell evenly
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8stick them in the fridge for 4 hours
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9Whip the heavy whipping cream with the Splenda/sugar blend and vanilla until stiff peaks form
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10Cover each pie evenly with the whipped cream
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11Serve
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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