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This is actually 2 recipes. One for berry pie filling and one for coffee cake that uses the berry pie filling. It is very good and you can use it as a pie filling, or topping on cheesecake or you can use it like I did and make a berry swirl coffee cake
Berry Pie Filling
Heat berries, water and splenda over med-high heat until rolling boil. Wisk in xanthan gum and remove from heat. Allow to cool and refridgerate
It makes 2.5 cups and only has 37net carbs for the whole recipe
Heat oven to 350 grease 13x9 pan
Mix all ingredients except pie filling and glaze. Beat vigorously 30 seconds
Spred 2/3 of the batter in pan. Spread pie filling over batter - it will not completely cover batter. Drop remaining batter by tablespoons onto pie filling.
Bake 20-25 minutes or until lght brown
Take the splenda and put it into the blender until it is powdered. Then mix it with 1/2 tsp whipping cream and 1/2 tsp water. Add more water and whipping cream in even portins until glaze is a smooth and thin enough to drizzle. Drizzle over coffee cake while it is still warm.
Number of Servings:
12 for coffee cake
Carbs per serving - include all nutritional information if known:
37 carbs for entire pie filling recipe & 8 net carbs per serving for the coffee cakefrom what I can figure