---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies, Diabetic
       Yield: 10 servings
       1    Unbaked pie shell
       1 c  Fruit sweetener
       1 tb Cornmeal
     1/3 c  Unsweetened applesauce or
       3 tb Water
       2 tb Cornstarch
       3    Eggs
       2 ts Vanilla extract
       2 tb Very strong coffee or
            -espresso (prepared - not
      24    Pecan halves
   Prepare pastry and place in 9 pie pan. In large bowl,
   combine fruit sweetener, cornmeal and
   applesauce/butter. Beat with electric mixer. In small
   bowl, blend water and cornstarch until smooth. Add to
   fruit sweetner nixture and blend.  Beat in eggs one at
   a time. Stir in vanilla and coffee. Pour mixture into
   pie shell. Decorate top with pecan halves. Bake 30 to
   40 minutes - or until custard is set - at 375 degrees.
   Cool slightly before cutting. One serving is = to: 1
   bread, 1 fruit, 2 fat exchanges. 211 cal, 9g fat, 28g
   carb, 69mg sod, 3g protein, 82mg chol This recipe was
   posted by Sherry Eckert on *P - ID#GDDF80A and she got
   COOKBOOK. To make fruit sweetner - cook four cups of
   fruit juice until it is reduced to one cup. If you
   like it sweeter add Sweet One. OR if a recipe calls
   for 1/2 cup fruit sweetner, use 1/2 cup frozen fruit
   juice plus half as much (1/4 cup) granulated fructose.
   ~ Sherry adds Sweet One instead to desired sweetness.
   If 2/3 cup is called for use 2/3 cup concentrate plus
   1/3 cup granulated fructose. Commercial fruit
   sweeteners are available at health food stores. Good
   juices to use are apple, orange, pineapple, pineapple-
   orange, and grape. Submitted By LIR119@DELPHI.COM  On
    SUN, 21 JAN 1996 083110 -0500 (EST)