This beautiful strawberry jello pie was made by Mary, who has Type 2 diabetes. As you can see, she's figured out how to eat fun, but eat well. Slice it, serve it, love it - guilt-free!
If you have recipes for diabetic desserts, we'd love to hear from you!
Send us an email to firstname.lastname@example.org so we can share it!
4 bags Chocolate Dream Extend Drizzles
3 Tbsp butter
Crush the Drizzles into small pieces. Melt butter in microwave for 30 seconds (or until melted). Combine Drizzles and butter, then press mixture into the bottom of a 9" pie pan. Keep in refrigerator while preparing the filling.
1 pound fresh strawberries, divided
1 ½ cups water
3 Tbsp cornstarch
1 cup sugar substitute (stevia, splenda, or your favorite sugar substitute)
2 small boxes sugar-free strawberry jello
Slice strawberries, reserving 10. Remove crust from refrigerator and place sliced strawberries on bottom.
In a pot, whisk the water and cornstarch together on high heat until the cornstarch is fully dissolved. Add the sugar substitute and bring to a slow boil, stirring constantly. Once the sauce thickens, remove from heat. Add the jello and stir until jello is fully dissolved. Pour over strawberries. Refrigerate overnight.
1 - 8 oz tub sugar-free cool whip
1 packet Vanilla Extend Shake
Stir the Vanilla shake mix into the cool whip until fully blended.
Using the reserved strawberries, line the top of the pie with 9 of them, placing the 10th one in the center. Use a cake decorating tip (or a spoon) and place topping generously between strawberries.
Nutritional Info (per serving)
Total Fat: 9g
Total Carbs: 23g (17.5g net carbs)