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
We are able to follow the history of meal recipes way back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. However, these, ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some ancient tablets in ancient Sumerian describing the preparation 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 drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Additionally, he describes how the ancient Romans were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and dill. As we move on, we have two books which appeared in the 14th Century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the curry that is popular today, but instead recipes for the types of food enjoyed by the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, such as rosemary and coriander. The introduction of these new herbs and spices caused a surge in manuscripts on food, many of which are kept safe in private collections. During the next few centuries, the rich families of the West strove to lay on the most extravagent meals, and because of this cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes of the day. By the advent of the 20th century, cooking publications were starting to become popular mostly as a result of higher levels of literacy, people having more free time and having more disposable income. |
We hope you enjoy this Strawberry Tart recipe.
