Red Grape-Raspberry Pie
Balsamic vinegar adds a tart-sweet accent to the grape and raspberry fruit filling in this beautiful pastry-topped dessert.
Source: Diabetic Living Magazine
Gallery
Recipe Summary
Ingredients
Directions
Tips
Tip: If using a sugar substitute, we recommend Splenda Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar. Nutrition Per Serving with Substitute: Same as below, except 176 cal., 125 mg sodium, 30 g carb. Exchanges: .5 other carb. Carb Choices: 2.
Equipment: 9 1/2-inch deep-dish pie pan, 1 1/2- to 2-inch leaf-shape cookie cutter
Nutrition Facts
Serving Size: 1 slice
Per Serving:
194 calories; protein 2.5g; carbohydrates 35.9g; dietary fiber 1.8g; sugars 20.1g; fat 4.8g; saturated fat 1g; cholesterol 0.1mg; vitamin a iu 332.5IU; vitamin c 4.1mg; folate 38.5mcg; calcium 22.8mg; iron 1.1mg; magnesium 7.3mg; potassium 129.8mg; sodium 128.4mg.
Exchanges:
2 other carbohydrate, 1/2 fat, 1/2 fruit