Your turkey can dry out, your stuffing can burn, you can forget the vegetable and all your guests will remember is this dessert.
Berry and Cream Tart
- 3/4 cups Flour (Ingredients Below for CRUST)
- 1/4 cup Toasted Almonds
- 1/4 cup Granulated Sugar Substitute
- 1 pinch Salt
- 1/4 teaspoon Cinnamon
- 1 tablespoon Hershey’s Special Dark cocoa powder
- 1/2 teaspoon Baking Powder
- 4 tablespoons Butter or Margarine
- 1 Egg
- 3 Large Eggs (Ingredients Below for FILLING)
- 1 tablespoon Corn Starch
- 1/2 cup Granulated Sugar Substitute
- 1/3 cup Low Fat Sour Cream (*NOT Fat Free)
- 1-2 Brandy (*Optional)
- 1 teaspoon Vanilla Extract
- 1/2 pint Raspberries, lightly sweetened (*Do NOT cook berries)
- 1/2 pint Blackberries, lightly sweetened (*Do NOT cook berries)
||CRUST: In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the almonds disappear into the mixture. |
||Add cold butter and pulse until butter is well distributed in the flour mixture. |
||Add the egg and pulse until mixture forms a ball on the blade. (Sometimes you will need to add a little water to make it form the ball). |
||Remove dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work. |
||FILLING: In the same processor combine GRANULATED SUGAR SUBSTITUTE and eggs. Whip on high speed until combined. Add sour cream, brandy and vanilla and mix until well combined. Taste for balance of flavor. |
||Roll out dough on a floured surface to form a crust about the 50% larger than the size of an 8 inch tart pan. Spray pan all over and press the dough into it. (don’t panic, it always falls apart a little. Just press it into place). |
||Pour filling into pan. Sprinkle with almonds and GRANULATED SUGAR SUBSTITUTE and dot with butter |
||Bake at. 350 for 30 minutes until crust is browned and custard is set. |
||Sprinkle the berries with 1-2 tablespoons of Granulated sugar substitute and arrange in concentric circles until tart is filled. |
||* Sliced almonds & GRANULATED SUGAR SUBSTITUTE for a topping |
Each serving has approximately 14g Net Carbohydrates.
Chef Ward Alper is type 2 Diabetic who lives and eats DECADENTLY in Portland, Maine. Since his diagnosis more than four years ago he has refocused his recipes and eating to support his Diabetes health. He has maintained a consistent A1C of 5.2-5.3, while still enjoying the pleasures of eating. Chef Alper has been a professional chef in both New York City and Boston, Massachusetts.
He has a website, www.thedecadentdiabetic.com, where he shares stories and recipes with his fellow Diabetes and encourages them to expand their choices and take back their life and their table. His articles and recipes appear on Top Diabetes sites as well in medical newsletters across the United States. He is working with a major New York publisher towards publishing a cookbook so he can share with more Diabetics that you can take back your life and your table while still eating a Diabetic Diet and be DECADENT to boot!
– See more at: https://diabeteswellbeing.com/spinach-stuffed-mushrooms/#sthash.PV86LOWG.dpuf