-Bridget Benjamin-PHFC09A
MMMMMPIE
PREBAKED SINGLE PIE CRUST
2 can 16 OZ UNSWEETNED RED CHERRYS
1 cup LIQUID FROM THE CHERRIES
1 tbsp CORNSTARCH
1/4 tsp ALMOND FLAVORING
1 cup SUGAR SUBSTITUTE
MMMMMWHIPPED TOPPING
1/2 cup INSTANT DRY MILK
1/2 cup COLD WATER
2 tbsp LEMON JUICE
2 tbsp SUGAR
1/4 cup DRY SUGAR SUBSTITUTE (OPT)
1/2 tsp VANILLA
Directions
Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside
and combine 1 cup liquid and cornstarch. Cook and stir over moderate
heat until thickened and transparent and the starchy taste is gone.
Remove from heat and add sugar substitute, almond flavoring and
cherries. Taste and add more sweetner, if desired. Cool to room
temperature. Spread filling evenly in crust. Let set at least 15
minutes.
Topping: Combine dry milk and water and refrigerate for 30 minutes.
Beat at high speed for 4 minutes. Add lemon juice to whipped milk and
beat at high speed for 4 minutes. Stir in the sugar and sugar
substitute while it is being beaten. Add vanilla to whipped topping
and refrigerate until use. From "The New Diabetic Cookbook" by Mabel
Cavaiani,R.D.
Servings: 1 servings
Cherry Pie And Whipped Topping-Diabetic Recipe brought to you by Recipe Ideas
Categories: Diabetic; Fruits; Pies
The History of Recipes
It is possible to trace the history of meal recipes far back into the distant past, at least as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts is a series of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius created a few scripts detailing recipes cooked by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. This early Roman chef recounts how the Roman chefs used a wide range of herbs, including some that we all recognise like basil, fennel and dill. Later, we find some recipe books which were published in the fourteenth century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are nothing to do with the curry that we all know today, but rather descriptions of the types of food on the menues of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new spices and herbs caused a surge in manuscripts on food, the majority of which still exist in private collections. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Cherry Pie And Whipped Topping Diabetic recipe.
