Low Sugar Lemon Berry Tart #Pyure Stevia #Foodie Friday

I come from a family of diabetics. Both sets of my grandparent on both sides of the family and my father were diabetics and 2 of my 3 siblings have diabetes. 
Unfortunately, diabetes is becoming more common and it is a life shortening disease, but there are ways to prevent it… and there are sweeters to use if you have diabetes that are natural.
I have been a fan of Pyure’s Stevia for a long time, because it is organic. When I worked in the health food industry 20 years ago I started experimenting with stevia. It is really different from artificial sweeteners firstly, because it doesn’t have the harmful effects that artificial sweeteners may have, plus it may actually have health benefits.
I spoke with Naturopath Dr. James Mullane from Natural Family Medicine and he told me that stevia not only has zero calories and no glycemic index it may appears to help stabilize blood sugar, which is wonderful news for hypoglycemics and diabetics along with the rest of us who just want to be able to enjoy sweets without additional calories or negative effects on our health.
I have a very sensitive blood sugar balance and when I have a cup of tea sweetened with Stevia I feel balance, instead of light headed, like I do when I put sugar in my tea. 
If you have concerns about diabetes, or you are just trying to loss a little weight I would give Stevia a try.
Here is a recipe that my daughter came up with using the colors of July 4th that is made with Pyure Stevia. It tastes delicious.

Low Sugar Lemon Berry Tart

by J. Balch
1 cup of all purpose flour
3/4 cups of whole wheat flour
1 cup of confectioners sugar
1/4 cup of corn starch
1 teaspoon of salt
1 1/2 sticks of unsalted butter room temperature
1 tablespoon of ice water
3 large eggs beaten lightly
1 1/2 cup of Pyure Bakeable Blend Stevia Sweetener
2 tablespoons of all purpose flour
1 teaspoons of lemon zest
1/2 cup of lemon juice
1/2 cup of whole milk
1/8 teaspoon of salt
1 1/2 cup of berries
1) Pre-heat the oven to 350 degrees put rack in middle.
2) Grease a 13″ by 9″ baking dish and line it with parchment paper.
3) Mix flours, sugar, corn starch and salt in a food processor.
4) Cut butter into 1 inch cubes and add it to the food processor. Pulse it until a coarse sandy mixture forms, then add water and combine the mixture until it turns into a soft dough.
5) Dump it into the pan. Spread it out going 2 inches up the sides.
6) Refrigerate for 25 minutes.
7) Bake for 20 minutes.
1) Reduce the heat of the oven to 250 degrees.
2) Whisk eggs, stevia and flour in a medium size bowl.
3) Stir in the lemon zest, lemon juice, milk and salt.
4) Combine fruit into the custard mixture.
5) Pour mixture into the crust. Bake for 35 minutes or until the custard is firm.
6) Cool for 30 minutes before serving.

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