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Old 08-22-2006, 04:11 PM   #1
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Fresh Colorado Peach Pie

Any suggestions on how to make this LC?

2-3 Colorado peaches (depending on size) peel and mash, Add:
1/2 cup water
1 cup sugar
4 Tbls cornstarch
1 Tbls butter
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp almond extract

Bring to a boil over low heat, cook until thick and clear; Cool
Slice 4 to 8 peaches(depending on size) into cooked mixture and pour into baked pie shell.

Serve cold with whip cream.

I have the crust figured out.
I have xanthium gum and poly d and glycerin and liq. Splenda

This recipe made with Colorado peaches is so awesome.
Before LC, I would bring a pie to work every year at this time

Co-workers have been begging me to please make it again.
I thought this year I would but also wanted to make me one I can eat.

Thanks for any help
Beth

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Old 08-22-2006, 04:29 PM   #2
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I am making some guesses here.
Splenda, polyd and a sugar alcohol for the sugar
Xanthan gum for the cornstarch, or a mixture of xanthan and carbalose
There is really no way to low carb the peaches.....unless you used some peeled zucchini for part of the peaches.
This really sounds good, but I will have no time to try it. Let us know what you come up with.
Bette
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Old 08-22-2006, 05:29 PM   #3
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Carb clever canned peaches by Del Monte are lower in carbs. HTH
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Old 08-22-2006, 07:47 PM   #4
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This looks so yummy..what I would do is to replace the cornstarch with 1 1/2 packs of unflavored gelatin..

First you take about 1/4 cup of cold water and dissolve the gelatin in it..
Then make your peach filling with your peaches. Of course replace the sugar
with the splenda..And when it is hot from the stove, stir in your dissolved gelatin until there are no lumps..Then cool a bit and pour into the crust..

It will be more "solid" than with cornstarch, but I think it will be delightful..
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Old 08-22-2006, 08:35 PM   #5
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Quote:
Originally Posted by SugarBabi
Carb clever canned peaches by Del Monte are lower in carbs. HTH
Thanks SugarBabi, but I only eat Colorado peaches, fresh or home canned with lid splenda, they are sooo good . Plus I have never seen the canned Carb Clever ones.
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Old 08-22-2006, 08:40 PM   #6
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Quote:
Originally Posted by CarolynF
This looks so yummy..what I would do is to replace the cornstarch with 1 1/2 packs of unflavored gelatin..

First you take about 1/4 cup of cold water and dissolve the gelatin in it..
Then make your peach filling with your peaches. Of course replace the sugar
with the splenda..And when it is hot from the stove, stir in your dissolved gelatin until there are no lumps..Then cool a bit and pour into the crust..

It will be more "solid" than with cornstarch, but I think it will be delightful..
Carolyn, I am making a small, one serving size, SF for me and a whole pie from the original recipe to bring to work to share. It's been a tradition for 8 years, so I can't let my co-workers down!

So how much water and how much gelatin do you think I should use? I would probably mash half of a small peach and then slice and add the rest of that peach and 1 more small peach. Probably figure 2 servings.

Thanks, Beth

Last edited by BB in MN; 08-22-2006 at 08:41 PM..
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Old 08-22-2006, 08:43 PM   #7
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Quote:
Originally Posted by Bfranke
I am making some guesses here.
Splenda, polyd and a sugar alcohol for the sugar
Xanthan gum for the cornstarch, or a mixture of xanthan and carbalose
There is really no way to low carb the peaches.....unless you used some peeled zucchini for part of the peaches.
This really sounds good, but I will have no time to try it. Let us know what you come up with.
Bette
Bette, that is what I was thinking might work. The problem is I have not worked with either of those products yet and can't remember how you use them
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Old 08-22-2006, 09:31 PM   #8
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BB is this the consistency you are looking for?

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Old 08-23-2006, 10:54 AM   #9
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Kevin..That looks fabulous...

BB: Usually the key is one pack of gelatin to 2 cups of liquid, so if you have one cup of peach filling, one pack will probably do it..Now..this might be pretty jelloey solid as compared to Kevin's pictures..
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Old 08-23-2006, 02:12 PM   #10
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so how was it. i'm open to being your guinea pig i love fresh peaches. my favorite way is sliced in a bowl with splenda and 1/2 &1/2 or cream. god bless grandma for my first bowl of it (of course back then it was sugar instead of splenda).
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Old 08-23-2006, 08:44 PM   #11
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Originally Posted by Kevinpa
BB is this the consistency you are looking for?

Kevin, that looks great, please please, share the recipe

I made the original and mine tonight, mine does not look as good as yours!
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Old 08-23-2006, 08:49 PM   #12
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Quote:
Originally Posted by meowville
so how was it. i'm open to being your guinea pig i love fresh peaches. my favorite way is sliced in a bowl with splenda and 1/2 &1/2 or cream. god bless grandma for my first bowl of it (of course back then it was sugar instead of splenda).
Hi Friend, I just made the pies tonight and will bring to work tomorrow.
I canned 4 boxes of Colorado peaches and I did make a few with liq. splenda.Sometime when you go to visit your parents give me a call and you can stop by and pick up a jar, if you want?

Beth
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Old 08-23-2006, 11:54 PM   #13
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I put it here Beth.
Coconut Maccaroonie Muffins with a SF Peach Jam Suprise
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Old 08-24-2006, 06:55 PM   #14
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Originally Posted by Kevinpa
Thanks Kevin, I saw that awesome post and can't wait to make those muffins. I have everything except the thicken & thin
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Old 08-24-2006, 09:48 PM   #15
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i have to admit i want a jar. i sent you an email. i haven't ordered from netrition before but after seeing kevins recipe for carrot cake i need to place an order asap.
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