Ingredients
1 Graham Cracker pie shell
2 cup Low-fat milk, (2%)
1 1/8 oz (1 pkg) sugar-free vanilla instant pudding mix
1 tsp Orange rind, grated freshly
2 cup Strawberries, cleaned &
Hauled( other berries maybe substituted
Directions
Use an 8- or 9-inch tart pan with removeable bottom. Firmly pat
gramham cracker pie shell into tart pan. Set aside. Blend milk with
instant pudding mix in deep bowl using a whisk or an electric mixer.
Continue mixing at low speed for 1 minute or until pudding is
dissolved. Add grated orange rind. Let stand for 5 minutes and pour
into pie shell. Let stand for 15 minutes or until set. Arrange
strawberries or other berries decoratively over pudding shortly
before serving. Ford Exchanges per serving: 1 STARCH EXCHANGE + 1
FAT EXCHANGE; CAL: 134; CHO: 18g; PRO: 3g; FAT: 5g; SOD: 320mg; CHO:
1mg; LOW-SODIUM DIET; This recipe is suitable for occasional use.
Use unsalted margarine in pie shell.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 8 sweet ones
Strawberry Tart Recipe brought to you by Recipe Ideas
Categories: Diabetic; Fruits; Desserts
The History of Recipes
Experts have traced the existance of recipes way back into antiquity, certainly as far back into recorded history as the Egyptians, and maybe further still. Having said that, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius compiled a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main course and desserts, something we still use today. This early Roman chef tells us how the cooks of Roman times used a wide range of herbs and spices, including a few you will know for example bay, rue and asafoetida. Closer to modern times, there were a couple of recipe books from the 14th Century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian curry that is familiar to us all today, but rather recipes for the types of food enjoyed by the nobility of those days. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including parsley and basil. The introduction of these new foods and spices caused an increase in books on cookery, many of which are now in private libraries. During the succeeding few centuries, the rich and powerful families of Wesstern Europe competed to serve the best banquets, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing the recipes of their peers. By the arrival of the 1900s, cookery books were highly popular due to increased literacy, people having more spare time and being a little richer. Like it or not, the introduction of television brings us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Strawberry Tart recipe.
