What’s summer without pie? Nothing, that’s what.
In lieu of losing an entire season to a looser waistband, I whipped up this tart out of blackberries, one of nature’s lowest carb fruits. Clocking in 6 net carbs a serving (including crust), each slice also packs 8 grams of protein and three grams of healthy Omega-6 fatty acids. And this is a dessert?
- 1 pie crust
- 22 oz. fresh blackberries
- 2/3 cup granular Splenda or equivalent
- 1/2 cup water
- 2 packets unflavored gelatin
- 1/8 tsp. salt
Wash the blackberries, then put half in a sauce pan on medium heat with water, sweetener, and salt. Let simmer for 5 or so minutes, until berries start to turn red and juice darkens.
Add gelatin while stirring mixture and continue stirring until powder is completely dissolved. Add remaining berries, stir to coat with juice, then pour into pie crust.
Tip: To avoid clumps, add gelatin a small amount at a time, stirring in each addition in fully before proceeding.
Refrigerate for 2-3 hours, or until berries set and pie is cool throughout.
Makes 8 servings. 256 calories and 6 net carbs per serving.