I need a recipe for blueberry pie filling...I actually want to just make the blueberry glaze, and substitute Splenda for the sugar.

400/325/200

Kamren,

Have you worked with xanthan gum? It is a very powerful thickener, low carb, and available in health food stores. I use it to make berry jam, and I think this would work to make a glaze or pie filling. You would just have to adjust the thickening to suit your purpose. The recipe is:

Berry Jam

1 pint fresh berries, washed and crushed (or use frozen without sugar)
juice of ¼ fresh lemon
5 packets Splenda
1-2 teaspoons xanthan gum
Mix together berries, lemon juice and Splenda until sweetener dissolves. Stirring constantly, add xanthan gum by ¼ teaspoons until 1 teaspoon is added and dissolved. Let sit for one minute to check thickness, and add more xanthan if necessary (depends on how juicy your berries are and how thick you like your jam).
Makes 1 pint of jam, 1 carb gram per tablespoon.

I also sometimes add the appropriate sf DaVinci syrup to this, if the fruit needs some flavor.

If you substituted frozen, unsweetened blueberries (or just their juice, for a clear glaze), I think this would be a great glaze for cheesecake, etc.

Let me know how this works for you, OK?

HTH,
Trina

Cooking is at once child's play and adult joy.
And cooking done with care is an act of love.
- Craig Claiborne

Thank you so much. I haven't used xantham gum before, but since this recipe is for a friend who has...I think it will be perfect THANKS!!

400/325/200

You're welcome!! Glad I could help.

Trina

Cooking is at once child's play and adult joy.
And cooking done with care is an act of love.
- Craig Claiborne

Cheftrina:

Do you use this jam recipe for peaches as well as all berries? This would be wonderful for a low carb spread.

Donna J

__________________
Donna J

Yeah, I guess any fruit would work; I don't use peaches, because they are pretty high-carb. I stick to mainly berries, and sometimes fresh pineapple, which is fairly low once you deduct the fiber. If you're on a plan that allows fruit, then try it, if the fruit has some juice. If not, add a little liquid, like water, juice or sf syrup. Just cut the Splenda if you use syrup.

I would just peel and stone the peach, and then cut it in chunks and pulse it in a food processor until you get a chunky puree. That should get you started.

HTH,

Trina

__________________
Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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Thanks Trina! I'll have to remember this for when my blackberries arrive this summer!! I have black raspberries too but they never make it past the picking bowl...except maybe into a little cream

BTW, have you experimented with any cobblers/crisps?? I did do a strawberry/rhubarb one that was good but flopped with the blackberry one...they are so sour and I believe I ended up using so much splenda it got bitter from that. Any suggestions?? ( I cannot remember if I used steviaplus too that time or not...that may help or hurt?!)

Thanks again!
Lori

__________________
Physician Assistant
Full-time mother of 3 boys
LC since 2/13/02 Recommitted 10/24/05
The joy of the Lord is my strength (and boy do I need it)!!

Lori,

I have tried to make fruit crisps, with varied success. The best was a mixed berry crisp (strawberries, raspberries and blueberries), and I did mix SteviaPlus and Splenda with the fruit. I think too much of either gives a bitter aftertaste; together, they seem to work much better. I also tossed the berries with a bit of xanthan gum, to bind them when they baked. I used an almond flour cheesecake crust for the topping: softened butter, almond flour, sweeteners, chopped almonds for crunch, and spices, like cinnamon and nutmeg. Mix together until crumbly, and scatter over the top. I baked it in a greased 8-inch square pan at 350 until the filling bubbled.

I have also used an almond flour muffin recipe to make cobbler crust. I did the berries the same way, and just kinda plopped the batter on top. I did cut the baking powder in half, so it wouldn't rise as much, and added some unsweetened, grated coconut to the batter. This was pretty good.

HTH,

Trina

__________________
Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

[font='Times New Roman', Times, Serif, serif][/font]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by cheftrina:
Lori,

I have tried to make fruit crisps, with varied success. The best was a mixed berry crisp (strawberries, raspberries and blueberries), and I did mix SteviaPlus and Splenda with the fruit. I think too much of either gives a bitter aftertaste; together, they seem to work much better. I also tossed the berries with a bit of xanthan gum, to bind them when they baked. I used an almond flour cheesecake crust for the topping: softened butter, almond flour, sweeteners, chopped almonds for crunch, and spices, like cinnamon and nutmeg. Mix together until crumbly, and scatter over the top. I baked it in a greased 8-inch square pan at 350 until the filling bubbled.

I have also used an almond flour muffin recipe to make cobbler crust. I did the berries the same way, and just kinda plopped the batter on top. I did cut the baking powder in half, so it wouldn't rise as much, and added some unsweetened, grated coconut to the batter. This was pretty good.

HTH,

Trina <HR></BLOCKQUOTE>



Do you know the AMOUNTS of the ingredients that you used for the fruit crisps & the cobbler? Sounds delicious!

I would also like to know and the carb count. its sounds so wonderful