Thoughtful hosts will offer guests Stonerock’s low-carb strawberry pie PDF   E-mail
Written by By KAREN NADLER COTA Sentinel Lifestyles Editor   
Thursday, 06 March 2008

Nancy Stonerock with her diabetic strawberry pie. (J.D. Pooley/Sentinel-Tribune)
PERRYSBURG — Nancy Stonerock knows what it’s like to have a sweet tooth at the same time she is diabetic.
The combination of the two can mean constant frustration — unless you have a knack for finding and ingeniously modifying regular dessert recipes, as she does.
One of her biggest successes is a fresh strawberry pie with a crunchy cinnamon crust that is so good even people without diabetic issues can find themselves fighting over the last slice.
The other day Stonerock whipped up two pies — one for the Cook’s Corner and one for that night’s Bunco game with friends. Then she put together a no-bake cherry cheesecake that uses the same crust.
“They cleaned up two of them and there were only 10 people there,” Stonerock said of her card-playing friends.
The former Nancy Appt was born and raised in Rossford.
Now officially retired, Stonerock juggles more activities than many women half her age. She’s a member of PRISM, the Perrysburg area art club; is a perennial traveler who’s planning to join a group of 10 or 12 people on a Mediterranean cruise later this year; and volunteers her time on a large scale.
In May 2007 she joined a group from her church, Rossford United Methodist, spending a week aiding Hurricane Katrina survivors in New Orleans.
“I usher at the Stranahan (Theater) and there’s a lady there who’s diabetic, who I took a pie to this week.
“I share my recipes with anyone who has diabetes. I know how it is; you get to yearning for something sweet.”
Her church “always has a barbecued chicken dinner and I always take some of these pies (or the cheesecake) because there are so many diabetic people now, and you don’t normally find diabetic food at these kinds of events. It’s nice to accommodate them.”
The strawberry pie is actually termed “low-carb” so it’s also a boon for anyone trying to follow the Atkins or South Beach diets.
She originally tasted the pie at a party she was attending “but they had a regular crust and of course it raised my sugar. I thought ‘there’s got to be a better way!’”
The next day she noticed the cinnamon-flavored cereal in the grocery store and dreamed up the idea for her diabetic-friendly crust.
Her favorite cereal to use in the recipe is Zoe’s, available at Big Lots.
“It looks like Cheerios, with the perfect cinnamon flavor.”
When she can’t find Zoe’s she has discovered the cinnamon flavor of Barbara’s Puffins, available in the natural foods section of Kroger, makes a good substitute.
The resulting crust is very tasty, if a bit crumbly. If too crumbly, she says, just add a little more butter.
Stonerock says she follows recipes to the letter the first time she makes a dish, but is likely to improvise thereafter. One successful improvisation in the case of the strawberry pie was adding a couple of teaspoons of Hershey’s dark chocolate cocoa and a bit of Splenda to the filling. “It’s good!”

The cheesecake recipe is one she’s had for a very long time. It is named for Pearl Fruchey, the mother of a friend of hers.
Either the pie or the cheesecake would make a wonderful addition to this year’s Easter dinner. If even one person at the table is watching their weight, their diet or their sugar count, they will look fondly upon their thoughtful hosts.

Nancy Stonerock's diabetic strawberry pie. (J.D. Pooley/Sentinel-Tribune)

2 c. cereal — Barbara’s Puffins, cinnamon*
4 T. soft butter
Put the two ingredients in a food processor. Process until crumbly.
Put into eight-inch pie pan, using the back of a spoon to press up the sides.
Bake in 350-degree oven for 10 minutes. Set aside to cool.
* Found in natural food section of Kroger

Pie filling:
1 3/4 c. water
1 small pkg. cook & serve, sugar- and fat-free vanilla pudding
1 small pkg. strawberry Jell-O, sugar-free
1 tsp. strawberry flavoring
1 lb. of fresh strawberries, sliced
Splenda may be added to taste
In a sauce pan, combined 1 3/4 cup of water and pudding. Bring to a bowl, stirring constantly, as per package instructions.
Add Jell-O; remove from heat. Add flavoring, and stir until Jell-O is dissolved. Allow to cool.
While crust and filling are cooling, clean and slice strawberries. Add sweetener if necessary.
Place strawberries in pie crust. Pour the filling over the berries. Chill. Can be garnished with Cool Whip or whipped cream before serving.

Recipe above is for an 8-inch pie. For a 9- or 10-inch pie, add 1/2 cup additional cereal and one extra T. butter.

(Use the above crust)

1 8-oz. pkg. fat free Philly Cream cheese, softened
1/2 c. Splenda, or to taste
1 tsp. vanilla flavoring
1 c. whipping cream
2 T. Splenda
1 tsp. vanilla flavoring
1 20-oz. can sugar-free cherry pie filling
Cream together cheese, half cup of Splenda, and 1 tsp. of vanilla. Put into prepared and cooled pie crust. Whip cream with 2 T. Splenda and 1 tsp. vanilla. Spread on top of the cream cheese layer. Spread cherry pie filling on top of the whipped cream layer. Chill and serve.

2"ST Administrator"
at Sunday, 20 April 2008 07:30by Amy
I am sorry but when the old site quit on us, the archives were lost. We do print a little booklet of the years cook's corner recipe every year. We have copies of the 2007 book in the office in BG. At the end of 2008 we will have this years booklet at the office.
at Saturday, 19 April 2008 10:36by Pat
I am missing the weekly "Cook's Corner" articles. The last one I can find in March 6, 2008. Please don't leave this section out now that you have this new format.
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