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Black Raspberry And Strawberry Layered Pie

Diabetic.Foodie's picture
Ingredients
  Baked pastry shell 1
  Frozen strawberries 16 Ounce (Flavor land Bag)
  Water 2⁄3 Cup (10.67 tbs)
  Cornstarch 2 Teaspoon
  Granulated fructose 2 Teaspoon
  Strawberry flavoring 1 Teaspoon
  Black raspberries 12 Ounce (Flavor land Bag)
  Water 1⁄2 Cup (8 tbs)
  Vanilla flavoring/Extract 1 Teaspoon
  Grated orange peel 1⁄2 Teaspoon
Directions

For strawberry layer: Remove four large frozen strawberries from bag.
Set aside reserved strawberries and allow remaining strawberries to partially thaw.
Combine water, cornstarch, fructose, and strawberry flavoring in a saucepan.
Cook and stir over medium heat until mixture is a very thick paste.
Mixture will not be clear.
Fold partially frozen strawberries into paste mixture until all berries are coated and mixture is clear. (If not clear, return to stove and heat slighdy. Cool completely.) Set aside.
For black raspberry layer: Partially thaw black raspberries.
Combine water, cornstarch, fructose, vanilla, and orange peel in a saucepan.
Cook and stir over medium heat until mixture is a very thick paste.
Fold partially frozen black raspberries into paste mixture until all berries are coated and mixture is clear. (If not clear, return to stove and heat slighdy. Cool completely before continuing.) To complete pie: Transfer strawberry mixture to bottom of baked pastry shell.
Arrange evenly.
Top with black raspberry mixture.
Cut the four reserved strawberries in half lengthwise, and decorate with the eight halves around the top of the pie.
Chill thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Pie
Interest: 
Healthy

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