Berries burst with nutrition and fight disease... Besides being low in carbs, low glycemic, and so delicious, berries contain ellagic acid, which may prevent cancer, and blueberries, in particular, may help maintain normal mental function as you age, through the action of anthocyanins found in the fruit.
One serving of strawberries (eight medium berries) contains more vitamin C than one orange! They offer up 20% of your Daily Value for folic acid (proven to reduce birth defects), contain no fat, only 8 grams of net carbs, no cholesterol, and are high in fiber! Plus they're only 45 calories per serving.
MAKES 6 SERVINGS
* Nut Crust (recipe below)
* 3/4 cup boiling water
* 1 package (4-serving size) strawberry-flavored gelatin
* 1/2 cup Da Vinci Sugar Free Strawberry Syrup*
* 1 1/2 cups whipping (heavy) cream
* 3/4 cup Truvia erythritol sweetener*
* 2 cups strawberries, pureed in blender
* Whipped cream, if desired
* Strawberry halves, if desired
Prepare and bake Nut Crust (below).
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in Da Vinci Sugar Free Strawberry Syrup. Refrigerate about 1 hour or until very thick but not set.
Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. Beat whipping cream and Truvia erythritol in chilled large bowl on high speed until stiff. Gently stir whipped cream and pureed strawberries into gelatin mixture. Pour into crust.
Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Cover and refrigerate any remaining pie.
Nut Pie Crust:
* 1 cup NOW almond flour*
* 1/4 cup Splenda*
* 4 Tablespoons butter, melted
Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.
APPROXIMATE NUTRITION INFORMATION PER SERVING:
231 Calories; 21g Fat; 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Recipe courtesy of Low Carb Luxury.