Since my birthday's this week, I whipped up a strawberry pie we can all enjoy. (And most especially, while strawberries are still 99 cents a pound at Publix!)
I found this recipe in Fran McCullough's Living Low Carb, one of favorite books for cooking diabetic. This recipe still contains sugar from the natural fruit, but buying strawberries in season means you need little added sweetener.
Here is an abbreviated version of her recipe:
(the most expensive part--have you seen almond prices lately? As much as cashews!)
1 3/4 cups almonds with skins
1 Tbsp. sugar (I forgot this!)
2 packets Splenda
3 Tbsp. softened butter
Butter pie plate with wrapper. Grind 6 almonds in processor until powder, sprinkling over the pie plate. Grind remaining almonds with Splenda and sugar. Mix with butter until it makes a dough. Press into pie plate evenly. Bake 15 minutes at 350 or until edges brown. Cool to room temperature.
1 quart strawberries, halved
Pinch of salt
1 Tbsp flour
Splenda to taste
8 ounces cream cheese
1/2 teaspoon vanilla extract
Cook strawberries in saucepan with salt and flour over medium heat. Break them with spoon to release juices and stir often to prevent scorching. Cook until jam consistency, roughly 10 minutes. Add Splenda to taste and set aside to cool. While the strawberries are cooking, beat cream cheese until smooth, adding milk or cream if needed. Add vanilla to cream cheese.
When crust cools, pour cream cheese first. Spoon strawberries on top. Refrigerate at 1-4 hours.
I plan to freeze the leftover pie until firm, then wrap individual slices for the freezer. Total cost of pie with on-sale ingredients was less than $5, and the result was more delicious than the standard supermarket pie. Also, my strawberries made a bit too much filling and could have been reduced a bit more.