CRANBERRY CRISP PIE

By grinder

Ingredients

• Faux Vanilla Ice Cream:
• 12 oz. fresh cranberries, rinsed, patted dry
• 2/3 cup + 1/2 cup Splenda
• 1/2 cup chopped walnuts
• 1 large egg {or 2 egg whites}
• 1/2 cup almond flour
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1/2 cup Splenda
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk ricotta cheese

Details

Adapted from stellastyle.com

Preparation

Step 1

Preheat oven to 325ºF and spray a 10”deep dish pie pan with oil spray.
Place rinsed and dried cranberries into the pie pan and sprinkle with ⅔ cup Splenda and chopped walnuts.
Add egg and remaining ½ cup sugar substitute to a bowl and whisk until frothy.
Using a rubber spatula, fold almond flour and salt into the frothy egg mixture and pour over the cranberries; spreading the mixture out to about ½” from the edge of the pie pan. {A ½” wide ring of cranberries around the edge of the dish should still be visible} Bake 40-45 minutes until top is golden brown, remove and let cool before slicing into 8 wedges. Serve warm topped with a scoop of quick and easy to make “Faux” Vanilla Ice Cream and chopped walnuts if desired.

FAUX VANILLA ICE CREAM:
With an electric mixer on high, whip heavy cream in a bowl just until frothy and add Splenda, extract and ricotta cheese. Continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. — Using a 3 ounce ice cream scoop, place 1 scoop each in a champagne glass and freeze as “faux” ice cream or serve refrigerated as a parfait

*Although this pie is great served warm or cold, when reheating be sure to use the oven ONLY and bake 20 minutes at 325ºF to keep a nice crispy topping! {A microwave will make the pie topping soft and mushy} Make sure to stock up on bags of fresh cranberries in your freezer during the winter Holidays as that is when they are in abundance and abundantly cheap. But Ohhh…Soooo…Good YEAR ROUND!!!

Calories 100/Fat 7/Net Carbs 6/Fiber 3/Protein 3